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Original Articles

Phenolic Compounds and Chemical Characteristics of Pears (Pyrus Communis L.)

Ahmet ÖztürkDepartment of Horticulture, Faculty of Agriculture, University of Ondokuz Mayıs, Samsun, TurkeyCorrespondence[email protected]

Leyla DemirsoyDepartment of Horticulture, Faculty of Agriculture, University of Ondokuz Mayıs, Samsun, Turkey

Hüsnü DemirsoyDepartment of Horticulture, Faculty of Agriculture, University of Ondokuz Mayıs, Samsun, Turkey

Adem AsanDepartment of Chemistry, Faculty of Science, University of Ondokuz Mayıs, Samsun, Turkey

Osman GülDepartment of Food Technology, Vocational High School of Yeşilyurt, University of Ondokuz Mayıs, Samsun, Turkey

Figures & data

TABLE 1 Harvest date, skin color of fruit, fruit weight (g), fruit firmness (N), and soluble solid content (%) of pear cultivars

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TABLE 2 Titratable acidity (%), pH, and vitamin C content (mg 100 g⁻¹) in peel and flesh of pear cultivars

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TABLE 3 Hydroxycinnamic acid derivates (chlorogenic, caffeic, and p-coumaric acid) content (mg kg⁻¹) in peel and flesh of pear cultivars

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TABLE 4 Arbutin, flavan-3-ol (catechin and epicatechin) content (mg kg⁻¹) in peel and flesh of pear cultivars

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TABLE 5 Flavonol glycoside (rutinhydrate and rutin-tri-hydrate) and content (mg kg⁻¹) in peel and flesh of pear cultivars

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Phenolic Compounds and Chemical Characteristics of Pears (Pyrus Communis L.)

TABLE 1 Harvest date, skin color of fruit, fruit weight (g), fruit firmness (N), and soluble solid content (%) of pear cultivars

TABLE 2 Titratable acidity (%), pH, and vitamin C content (mg 100 g⁻¹) in peel and flesh of pear cultivars

TABLE 3 Hydroxycinnamic acid derivates (chlorogenic, caffeic, and p-coumaric acid) content (mg kg⁻¹) in peel and flesh of pear cultivars

TABLE 4 Arbutin, flavan-3-ol (catechin and epicatechin) content (mg kg⁻¹) in peel and flesh of pear cultivars

TABLE 5 Flavonol glycoside (rutinhydrate and rutin-tri-hydrate) and content (mg kg⁻¹) in peel and flesh of pear cultivars

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Phenolic Compounds and Chemical Characteristics of Pears (Pyrus Communis L.)

Figures & data

TABLE 1 Harvest date, skin color of fruit, fruit weight (g), fruit firmness (N), and soluble solid content (%) of pear cultivars

TABLE 2 Titratable acidity (%), pH, and vitamin C content (mg 100 g−1) in peel and flesh of pear cultivars

TABLE 3 Hydroxycinnamic acid derivates (chlorogenic, caffeic, and p-coumaric acid) content (mg kg−1) in peel and flesh of pear cultivars

TABLE 4 Arbutin, flavan-3-ol (catechin and epicatechin) content (mg kg−1) in peel and flesh of pear cultivars

TABLE 5 Flavonol glycoside (rutinhydrate and rutin-tri-hydrate) and content (mg kg−1) in peel and flesh of pear cultivars

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Academic Permissions

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TABLE 2 Titratable acidity (%), pH, and vitamin C content (mg 100 g⁻¹) in peel and flesh of pear cultivars

TABLE 3 Hydroxycinnamic acid derivates (chlorogenic, caffeic, and p-coumaric acid) content (mg kg⁻¹) in peel and flesh of pear cultivars

TABLE 4 Arbutin, flavan-3-ol (catechin and epicatechin) content (mg kg⁻¹) in peel and flesh of pear cultivars

TABLE 5 Flavonol glycoside (rutinhydrate and rutin-tri-hydrate) and content (mg kg⁻¹) in peel and flesh of pear cultivars