A fruit color descriptive study was conducted on 'Max' and 'Sensation' Red Bartlett, 'Columbia' and 'Gebhard' Red Anjou, 'Rogue Red', 'Rosired', 'Red Clapp' and 'Cascade' red pear varieties. A parallel comparative study was done to test differences between related red strains. 'Max' was compared with 'Sensation' in three different growing...
Thermal stabilization of chlorophyll and anthocyanin on pear peels during thermal process was investigated in this study. The green color of peels-on thermally processed (canned) pears was successfully retained by complexation of magnesium-free chlorophyll with zinc ions, and the red pigments were stabilized through anthocyanin-stannous complexation and polymerization of pear...