ISHS Acta Horticulturae 279: III International Workshop on Temperate Zone Fruits in the Tropics and Subtropics
FRUIT QUALITY OF ASIAN PEARS IN THE HIGHLANDS OF NORTHERN THAILAND. |
| Authors: | O. Wara-Aswapati, J. Uthaibuthra |
| Abstract:
Ten cultivars of Asian pear from the Royal Ang Khang Station in northern Thailand were studied. Fruit physical and chemical properties of each cultivar were determined and eating quality was evaluated. Fruit weight varied from about 100 grams to more than 400 grams depending on cultivar. Flesh firmness ranged from 6.4 kg/cm2 in cultivar Ko Sui to 18.5 kg/cm2 for the red pear. Mean total soluble solids were 9 – 11% brix, whilst titratable acids showed great differences between cultivars. Ko Sui had lowest acidity of 1.6 meq/100 ml juice and red pear had the highest of 11.8 meq/100 ml juice. Therefore the total soluble solids to acids ratio varied from below 1 to more than 6. Most cultivars had ascorbic acid contents below 10 mg/100 grams flesh, except Song Mao which had 16 mg. Five cultivars, namely Ko Sui, New Century, Pien Pu, Shing Sing and Song Mao were rated as having good eating quality. Pien Pu pear was suggested as a suitable cultivar for growing in the highlands of northern Thailand. | |
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