Claim · model-written summary
Bright yellow pear skin was rated ideal.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise0 - Organ / stage
- skine1
- Outcome
- rated ideale1
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“pear ( Pyrus communis L.) fruit”
e1“Fruit with a bright yellow skin were rated ideal”
Title
Ideal Pear Sensory Attributes and Fruit Characteristics
Frank Kappel; Robert Fisher-Fleming; Eugene J. Hogue HortScience 1995. doi:10.21273/hortsci.30.5.988
Other claims from this paper (11)
- Observation Optimal pear fruit diameter was 6 to 7.5 cm.
- Observation Some pear fruit were rated too large.
- Observation Green or red pear skin was rated less favorably.
- Observation A pyriform shape with length to diameter ratio 1.44 to 1.48 was optimal.
- Observation Round or very elongated pear fruit were considered undesirable.
- Association Perceived firmness increased linearly with measured firmness.
- Observation Optimal measured pear firmness was 27 to 30 N.
- Association Perceived juiciness declined linearly with measured firmness.
- Observation Firmness of 18 to 22 N corresponded to an ideal juiciness rating.
- Observation Acceptable soluble solids concentrations varied by year and ranged from 13.6% to 17.2%.
- Method / resource The SSC to titratable acidity ratio was a useful fruit quality indicator.