Molecules, Vol. 24, Pages 2611: Physical –Chemical Composition and Quality Related Changes in “Ruaner” Pear (Pyrus ussuriensis) During Freezing–Thawing Period

Molecules, Vol. 24, Pages 2611: Physical–Chemical Composition and Quality Related Changes in “Ruaner” Pear (Pyrus ussuriensis) During Freezing–Thawing Period Molecules doi: 10.3390/molecules24142611 Authors: Yulian Liu Yuxia Wu Fei Che Zhimin Zhang Baihong Chen “Ruaner” pear (Pyrus ussuriensis Maxim.) is a fruit crop that is frequently served frozen in China. It is a typical postharvest ripening fruit that needs to ripen after harvest before it can be eaten, and freezing–thawing is one way that pears are treated during postharvest ripening. In order to study the physical–chemical composition and quality-related changes in “Ruaner” pears that result the freezing–thawing period, “Ruaner” pears were kept in a freezer (−20 °C) for 7 days, after which they were transferred to room temperature for thawing. The color of the peel of the “Ruaner” pears changed from yellow-green to yellow and then brown. The chlorophyll content and titratable acidity (TA) decreased significantly throughout 0–12 h period. The carotenoid content tended to rise and then decrease, peaking at 3 h after thawing (HAT), while the soluble solids content (SSC), firmness, total phenolic content, and total flavonoid content all generally decreased. The composition of soluble sugars and organic acids ...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research