Studies On Processing Characteristics And Quality Control Of Different Pear Varieties

Pear as one main fruit in our country not only contains abundant nutrition but also has particular flavor and health care function. The particular storage and processing characteristics of the pear is the base for its utilization. The deep study on the processing characteristics and improving the quality of the product is the effective approach on increasing industry benefit and driving pear industry. In the paper, we used Dang mountain pear, Lai-yang pear, Gold pear, Qiushui pear, Bartlett, Ya pear, Sydney, New Century pear as raw materials and studied the characteristics of pear on Juice-processing, vintage and brewing vinegar to chose the best variety for Juice-processing, vintage and brewing vinegar with the purpose of offering academic guidance for the pear industry. We also studied browning-control and clarify technology during the pear processing in order to provide technical support. The main examination result and conclusion as follows:1. Study on the Characteristic of Different Varieties pear for Juice-processing TechnologyAccording to physico-chemical and outward indexes, we can conclude that the gold pear which possesses the better juice yield, soluble solids, acidity and total sugar is the best variety in the eight varieties of pear. Ya pear, Lai-yang Chili and Snow pear which possess the higher acidity and have a better flavor, color and stability are also the good varieties for juice-processing. Dang-shan pear possesses the higher juice yield, total sugar and aroma but the acidity, flavor and color are lower. The juice yield of New Century pear and Ba pear is lower, the color of Qiushui pear is bad.2. Study on the Characteristic of Different varieties pear for vintageWe used the juice of eight varieties of pear to process alcoholic fermentation and compared the physico-chemical and outward indexes of the eight wine samples. The result showed that Snow pear, Lai-yang Chili and Ba pear which possessed faint scent of fruit wine and the particular flavor of pear suited to brew perry. Because of the serious browning of the Gold pear and Ya pear, their wine samples presented the bad color and transparency. The color of perry which brewed with Qiushui pear, New Century pear and Gold pear is red.3. Study on the Characteristic of Different varieties pear for Brewing VinegarWe used the eight wine samples to possess the liquid fermentation of acetic acid and compared the physico-chemical and outward indexes of the different pear vinegar samples. The result showed that Qiushui pear and Ya pear suited to brew vinegar.The fermentation speed of Qiushui pear was fast and its vinegar sample possessed particular fruit aroma and color, so Qiushui pear was the best variety for brewing vinegar. The color of Snow pear and New Century pear vinegar was fuscous, their flavor compounds were lower and their taste were bad.4. Study on Browning-control and Clarify Technology for Sydney juiceAs was shown in the study of the characteristic of pear on Juice-processing, Sydney was the good varietie for juice-processing; also it had the quality of late ripe, great and longer storage time. Recently its yield increases fastly and its prossessing potential increases. So we used Snow pear juice to study color protection and clarify technology. According to orthogonal experiment, the color protection technical parameter was as follows: 0.02% Vc, 0.4% Citric Acid, 0.02% NaHSO3 during processing. The effect of clarify was best by adding 0.03% pectinase, 0.04% tannin, 0.02%PVPP.