Premium
Changes in polyphenolics on ripening of selected pear varieties
Author(s) -
Ranadive A. S.,
Haard N. F.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220211
Subject(s) - ripening , pear , browning , chlorogenic acid , polyphenol , chemistry , food science , phenols , botany , horticulture , biology , organic chemistry , antioxidant
The ethyl acetate‐soluble phenolic compounds were isolated from mature and ripened samples of four new pear selections. Phenolic spectra were related to textural parameters of shear analysis and sclereid development and tendency to undergo oxidative browning. Anomalous textural parameters were associated with low phenolic content, notably of chlorogenic acids, and tendency to brown was associated with higher levels of chlorogenic acid on ripening.