Previously, it has not been possible to obtain a concentrated ripe Bartlett pear essence. From studies of Bartlett pear aroma characteristics, it was found that methyl and ethyl decadienoates are the components contributing to the characteristic ripe Bartlett pear aroma. It was also found that only perfume-like aroma products, lacking...
Two methods of separating sugars and acids of Bartlett pears
were compared to decide upon a working method for later studies
involving identification and quantitation of sugars and acids during
ripening of pears and in the production and storage of pear concentrate.
The first method involved precipitation of acids with...
Ultrafiltration of d'Anjou pear juice in the batch mode with a
Romicon HFXS MXII pilot-scale ultrafilter produced a "sparkling clear",
light-colored permeate which was sterile, essentially free of pectin,
and lower in phenolics than the feed juice. Retention characteristics
of PM-50, PM-30 and PM-10 hollow fiber membranes were tested at...
This investigation was undertaken to determine, from a dietetic
standpoint, the amounts and proportions of dextrose, levulose and
sucrose present in Bosc pears, and to furnish information that might
be of value in the development of by-products from the off-grade
fruit of this variety.
The attempt was made to carry...
The major phenolics of 'd' Anjou' pear (Pyrus communis L.)
tissues were chlorogenic acid and arbutin. Chlorogenic acid
inhibited mycelial growth and spore germination of Penicillium
expansum and mycelial growth of Mucor piriformis. Slight increases
in radial growth and spore germination of Botrytis cinerea occurred
on chlorogenic acid media. Chlorogenic...
The influence of evaporative cooling for delay of 'Bartlett' and
'Bosc' fruit bud development for frost avoidance was investigated.
Two mist systems, one in a mature pear orchard and the other in a
young pear hedgerow, delayed 'Bartlett' and 'Bosc' bloom up to 15 and
8 days respectively. A low...