Kyklop
ActivePyrus L. · Pear
CZ
4 records
Cultivation
Fresh Consumption of Pears
Pyrus L.
The suitability of pear fruit for fresh consumption is determined by their post-harvest ripening capacity and the absence of stone cells in the flesh. Quality depends on the balance of sugars, acids, aromatic compounds, and the physiological stability of the skin during storage.
In the reference 3 varieties crop Pear, where this is mentioned in the description.
The pear is a climacteric crop; therefore, its fruits are often harvested at the stage of physiological maturity. To achieve optimal taste quality and the characteristic buttery texture, the fruits must undergo a ripening process during storage, which is regulated by the level of endogenous ethylene. A disruption of the conditions for this process leads to fruits remaining inedible or losing their commercial appearance.
The most important criterion for evaluating a variety for fresh consumption is the presence or absence of sclereids, known as "stone cells," which reduce consumer quality. Breeding efforts are focused on creating varieties with melting flesh, a harmonious combination of sugars, and high aromaticity. Furthermore, the resistance of the fruit to specific physiological storage disorders, such as scald and flesh browning, is also assessed.
General information about the subject — on the page Fresh market use.
Varieties of Pear mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Lombacad
TerminatedPyrus L. · Pear
INAKTIV Franck Reimer +
DE
1 record
Royal Forelle
ActivePyrus L. · Pear
DE
1 record
David
TerminatedPyrus L. · Pear
DE
1 record