|Abstract or Summary
- Commercial utilization of pollinizing varieties of pears is important
both for pear growers and processors in Oregon. A study
was made to determine the suitability of Comice, Packam's Triumph
and Anjou, the three pollinizing varieties of pears, for dehydration, as
compared to the Bartlett variety which is commercially used for dehydration.
These four varieties were dehydrated using conventional
and dry-blanch-dry methods and were subsequently stored at 70°F.
The storage period of Bartlett, Comice, Anjou, and Packam's
Triumph was 275, 212, 186 and 175 days, respectively. Both fresh
and dehydrated pears were analyzed for moisture, total acid, and
total sugar. The over-all drying ratio and rehydration percentage of
each dehydrated lot was determined. After storage, the dehydrated
pears were evaluated for flavor, texture, color, over-all appearance,
and over-all desirability by a panel of eight judges. The results indicated the following conclusions.
(1) There was no significant difference in the over-all drying
ratio of the unpeeled dried pears of all four varieties and treatments.
(2) Peeled dried Packam's Triumph had the highest over-all
drying ratio followed by Anjou, Comice, and Bartlett, respectively.
(3) Bartlett had the highest rehydration percentage followed by
Anjou, Comice, and Packam's Triumph, respectively.
(4) There was no significant difference in the rehydration percentage
of conventionally dried unpeeled and dry-blanch-dry unpeeled
pears. But dry-blanch-dry peeled pears had a significantly higher
rehydration percentage than the conventionally dried peeled pears.
(5) The dehydrated Anjou pears had the lowest total sugar content
of all four varieties. Packam's Triumph had a higher total
sugar content than Anjou but lower than Comice and Bartlett. The
total sugar content of the latter two varieties did not vary significantly.
(6) The dehydrated Anjou pears had the highest total acid content
of all the four varieties. Packam's Triumph had lower total
acid content than Comice and Bartlett. The total acid content of the
latter two varieties did not vary significantly.
(7) The flavor, texture, and over-all appearance of all dehydrated
lots did not vary significantly. The flavor and texture of all lots were
liked by the panel, but the over-all appearance of these lots was disliked
by the panel.
(8) The color of peeled dried pears was rated higher than unpeeled
dried pears by the panel regardless of variety and method of
dehydration. The panel liked the color of dry-blanch-dry unpeeled
and peeled pears more than corresponding conventionally dried unpeeled
and peeled pears. The color of Comice and Anjou was rated
higher than Bartlett and Packam's Triumph by the panel. The color
of the latter two varieties was disliked by the panel.
(9) The over-all desirability of all four varieties was rated
higher than average by the panel.