INFLUENCE OF CULTIVAR, MATURITY STAGE, AND STORAGE-CONDITIONS ON PHENOLIC COMPOSITION AND ENZYMATIC BROWNING OF PEAR FRUITS

The phenolic composition and the degree of browning of pears were determined for nine cultivars at different stages of maturity. 5'-Caffeoylquinic acid and (-)-epicatechin were the two major phenolics found. Phenolic content and susceptibility of pears to browning were high in peel. Differences in phenolic composition and in the degree of browning were more influenced by the cultivar than by the maturity stage of the fruit. At harvest, the degree of browning was closely correlated with the initial amount of hydroxycinnamic esters and flavanols. After 4 days of storage at room temperature, the variation in enzymatic browning depended on the cultivar and the phenolic content decreased for all cultivars. Williams cultivar pears stored in air accumulated phenolics more than fruits stored under 1% CO2/1% O-2 and 3% CO2/3% O-2.