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Pear Fruit Quality and Factors That Condition It

  • H. A. Quamme
  • J. I. Gray

Abstract

The pear is an important fruit crop which is grown throughout the temperate zone. Of the several species of cultured pear, the European pear, Pyrus communis L., is most widely grown. The European pear is considered by many to be among the most delectable of all fruits. It combines a buttery, juicy texture with a delicate flavor and aroma. The Oriental species, Pyrus pyrifolia (Burm.) Nakai, is mainly grown in China and Japan where it is preferred to the European pear. Fruit of P. pyrifolia tends to be crisp and gritty in texture with less aroma than the European pear. Other Oriental species, Pyrus ussuriensis Maxim., Pyrus bretschneideri Rehd., and Pyrus pashia, are also cultivated to a limited extent in China, but are inferior in flavor and texture to both P. communis and P. pyrifolia (Layne and Quamme 1975). Aspects of quality have been more thoroughly studied in the European pear than other species. Thus, the discussion in this review will be mainly devoted to the European pear.

Keywords

Storage Life Heat Unit Pear Fruit Pear Cultivar Aromatic Volatile 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media New York 1985

Authors and Affiliations

  • H. A. Quamme
  • J. I. Gray

There are no affiliations available

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