Phenolic compounds in Bartlett pears and their relation to discoloration of the canned product Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/8910jx922

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  • The purpose of this study was to determine the phenolic constituents of Bartlett pears and to evaluate the processed samples for extent of discoloration and to relate the two. Pears were obtained from three orchards in the Medford area and from three orchards at each of the three elevations, 500, 1700, and 2300 feet, in the Hood River area. Four replications were made. Values for the total phenol content of the pears ranged from 54.3 to 120.8 milligrams per 100 grams of fresh pear tissue. The leuco-anthocyanin content of the pears ranged from 6.4 to 21.0 milligrams per 100 grams of pear tissue and the flavanol content ranged from 11.3 to 44.8 milligrams per 100 grams of pear tissue. The pH of the pears ranged from 3.70 to 4.09. Color of the pears processed for twenty-five, thirty-five and forty-five minutes was measured. Those pears with the highest concentration of total phenols, leuco-anthocyanin and flavanols and the lowest pH were the pinkest when overprocessed. Pears which were least pink were among the lowest in total phenols, leuco-anthocyanin and flavanols and had the highest pH values. However, among the remaining fruits, the pinker pears were not necessarily those with the higher total phenolic content or the lower pH values.
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