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2010•Applied Biological ResearchRequires access

Influence of Harvest Dates and Storage Period on Physico-Chemical Characteristics of Pear Fruit Cv. Bartlett

M. Younus Bhat, Hafiza Ahsan, Farooq Ahmad, Dar, F. A. Banday, Farooq Ahmad Khan, Manoj Kumar Sharma

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Abstract

The study on the influence of harvest dates and storage for various time intervals at ambient temperature on physico-chemical characteristics of pear fruit cv. Bartlett revealed that fruits harvested at 115 days after full bloom (DAFB) and stored for 15 days had higher colour score of (2.99 points). Fruit firmness decreased during storage and reached up to 5.0 kg cm−2 whereas lowest weight loss (11.78%) was observed after 15 days of storage. Fruit spoilage increased up to 24.28% in fruits harvested after 115 DAFB and stored for 15 days. Fruit acidity decreased whereas sugars and peel and flesh calcium increased during 15 days storage period.

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What this paper is about

The study on the influence of harvest dates and storage for various time intervals at ambient temperature on physico-chemical characteristics of pear fruit cv. Bartlett revealed that fruits harvested at 115 days after full bloom (DAFB) and stored for 15 days had higher colour score of (2.99 points). Fruit firmness decreased during storage and reached up to 5.0 kg cm−2 whereas lowest weight loss (11.78%) was observed after 15 days of storage. Fruit spoilage increased up to 24.28% in fruits harvested after 115 DAFB and stored for 15 days. Fruit acidity decreased whereas sugars and peel and flesh calcium increased during 15 days storage period.

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Available abstract

The study on the influence of harvest dates and storage for various time intervals at ambient temperature on physico-chemical characteristics of pear fruit cv. Bartlett revealed that fruits harvested at 115 days after full bloom (DAFB) and stored for 15 days had higher colour score of (2.99 points). Fruit firmness decreased during storage and reached up to 5.0 kg cm−2 whereas lowest weight loss (11.78%) was observed after 15 days of storage. Fruit spoilage increased up to 24.28% in fruits harvested after 115 DAFB and stored for 15 days. Fruit acidity decreased whereas sugars and peel and flesh calcium increased during 15 days storage period.

Key concepts: PEAR, Flesh, Food spoilage, Horticulture, Biology, Genetics, Bacteria

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