The purpose of this study was to determine the phenolic
constituents of Bartlett pears and to evaluate the processed
samples for extent of discoloration and to relate the two.
Pears were obtained from three orchards in the Medford area
and from three orchards at each of the three elevations, 500,
1700, and 2300 feet, in the Hood River area. Four replications
were made.
Values for the total phenol content of the pears ranged
from 54.3 to 120.8 milligrams per 100 grams of fresh pear
tissue. The leuco-anthocyanin content of the pears ranged
from 6.4 to 21.0 milligrams per 100 grams of pear tissue and
the flavanol content ranged from 11.3 to 44.8 milligrams per
100 grams of pear tissue. The pH of the pears ranged from
3.70 to 4.09. Color of the pears processed for twenty-five,
thirty-five and forty-five minutes was measured.
Those pears with the highest concentration of total
phenols, leuco-anthocyanin and flavanols and the lowest pH
were the pinkest when overprocessed. Pears which were least
pink were among the lowest in total phenols, leuco-anthocyanin
and flavanols and had the highest pH values. However, among
the remaining fruits, the pinker pears were not necessarily
those with the higher total phenolic content or the lower pH
values. / Graduation date: 1963
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26667 |
| Date | 27 July 1962 |
| Creators | Phillips, Carmen Ford |
| Contributors | Charley, Helen G. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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