Articles
SENSORY EVALUATION OF PEARS
Article number
367_71
Pages
439 – 439
Language
Abstract
The sensory characteristics of a number of pear cultivars were evaluated for two years.
A number of different techniques were used to obtain information for the development of a profile of an acceptable pear for the consumer.
The most acceptable fruit size, color, shape, and flavor components were determined.
The optimum size of fruit was between 190 g to 220 g with a diameter of 6.7 cm to 7.0 cm.
The optimum color of a ripe fruit was a bright yellow or possibly a yellow with a slight red blush.
Red fruit was not considered acceptable by the panelists used in our study.
In 1991 the range of acceptable sweet sour balance (soluble solids/titratible acidity) was between 2.5 and 4.0 whereas in 1992 the minimum value was 2.0. In 1992 the optimum shape was described best by a length/diameter ratio of 1.29 to 1.43. The best known cultivar that fit the optimum shape was ‘Bartlett’.
A number of different techniques were used to obtain information for the development of a profile of an acceptable pear for the consumer.
The most acceptable fruit size, color, shape, and flavor components were determined.
The optimum size of fruit was between 190 g to 220 g with a diameter of 6.7 cm to 7.0 cm.
The optimum color of a ripe fruit was a bright yellow or possibly a yellow with a slight red blush.
Red fruit was not considered acceptable by the panelists used in our study.
In 1991 the range of acceptable sweet sour balance (soluble solids/titratible acidity) was between 2.5 and 4.0 whereas in 1992 the minimum value was 2.0. In 1992 the optimum shape was described best by a length/diameter ratio of 1.29 to 1.43. The best known cultivar that fit the optimum shape was ‘Bartlett’.
Publication
Authors
F. Kappel, E. Hogue, B. Fisher-Fleming
Keywords
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