Cultivation
Pyrus communis L.
The suitability of pear fruits for freezing is limited by their tendency to lose structural tissue integrity and for the flesh to turn into a mushy mass after thawing.
In the reference 83 varieties crop European pear, where this is mentioned in the description.
When freezing pears, the destruction of cell walls during ice crystal formation occurs particularly intensely due to the specific structure of the parenchyma. To achieve a satisfactory result, only firm, dense fruits are suitable, as soft specimens completely lose their commercial appearance after thawing.
The technological suitability of fruits for freezing depends on flesh density and dry matter content; however, there are no specific varieties bred exclusively for this processing method. Preserving the structure and preventing flesh browning are achieved through blast freezing methods and the use of syrups or acidic solutions.
General information about the subject — on the page Suitability for freezing.
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.
Pyrus communis L. · European pear
Pyrus communis L. · European pear
Spriahailo Oksana Anatoliivna, Kucher Anatolii Oleksiiovych,