Composition and storage of pear cultivars from Nagykanizsa

The composition of five pear varieties (‘Abate Fètel’, ‘Bosc’, ‘Williams’, ‘Conference’, ‘Packham’s Triumph’) grown in Nagykanizsawas investigated in three consecutive years (2008, 2009, 2010). A storage experiment was performed in 2008. Four winter pearcultivars were kept in an ULO store for four months and their parameters measured after two and four months. The parameters tested were:size, weight, water soluble solids, titratable acidity, glucose, fructose, sucrose, water soluble pectin, total polyphenols, free radical scavengingcapacity, copper and zinc content. The fruits of ‘Conference’ and ‘Bosc’ varieties were found to contain the highest sucrose and total sugarcontent, while ‘Abate Fétel’ had the lowest sucrose and highest glucose levels among cultivars tested. ‘Williams’ pear was the most acidic.Brix, total sugar, sucrose and water soluble pectin were decreased during storage. Titratable acidity slightly decreased in fruits of Conferencepear. Polyphenols and free radical scavenging capacity did not show a significant change during storage