Physiochemical Characterization of Fresh Cut and Juice using Seven Asian Pear Cultivars, Poster Board #002

Asian pear (Pyrus pyrifolia Nakai) has been processed into pear juice, perry or fresh cut. However, pear processed products have a tendency to spoil or change easily into brown color. Various artificial additives have been added to prevent color change or fruit spoilage. In this study, physiochemical properties of 7 novel Asian pear cultivars were evaluated to find out the browning or spoilage resistant cultivar for fresh cult or pear juice. Total 7 cultivars, Chuwhangbae, Niitaka, Noksu, Wonhwang, Manpungbae, Whangkeumbae, Seolwon were harvested and stored at 2 °C until before processing. Fruit peel was brown color (Chuwhangbae, Niitaka, Wonhwang, Manpungbae) or green color (Whangkeumbae, Seolwon Noksu). Manpungbae was the most heavy with 750 g  per each and Chuwhangbae had the highest acidity content with 0.18%. After peeling off or not, fruits were sliced out as a fresh cut or squeezed out as pear juice. Property change of pear juice or fresh cut was monitored at 0h and 24h by color hunter machine, Texture Analyzer, and UV spectrophotometer (420 nm). Non peeled pear juice showed the browning reaction in order like Chewhangbae, Noksu > Niitaka > Manpungbae, Whangkumbae > Seolwon. Seolwon showed the strong lightness with high L value (45.7) or low a value (3.1) and kept the whiteness for 24 hr. Manpungbae and Whangkeumbae showed the brown reaction at 6 hrs after processing. There were no difference in browning reaction between fresh cut and fruit juice. In conclusion, Manpungbae and Seolwon were appropriate for juice or fresh cut due to their browning resistance. This study was financially supported by Rural Development Administration (Project No. PJ006894)