Pear juice storage

Spanos, G.A. and Wrolstad, R.E., Influence of variety, maturity, processing and storage on the phenolic composition of pear juice, J. Agric. Food Chem., 38, 817, 1990. 

All varieties of pears, even storage varieties, can only be kept for a few weeks without cold storage. They become mealy or their flesh turns brown after a short period of optimum ripeness. This period is particularly short in summer and autumn cultivars. This is why pears are often preserved as tinned fruit, in addition to being eaten as fresh fruit. A few special varieties are used for juice production and for manufacture of fruit brandies. Although they have a lower vitamin content than apples, fully mature, well developed pears are delicious. 

Figure 7. Effect of processing and storage on the phenolics of pear juice. Unit operations code P, pressed juice H, heat treatment E, enzyme clarification F, fined Ft, filtered B, bottled single-strength juice C, concentrate and CS, stored concentrate.

Procyanidins were not detected in pear juice unless they were treated with SO2- Figure 7D compares the procyanidin levels in Cornice and d Anjou juices through processing and storage. 

Mosshammer, M.R. et al.. Impact of thermal treatment and storage on color of yellow-orange cactus pear (Opuntia ficus-indica [L.] Mill. cv. Gialla ) juices, J. Food Sci., 71, C400, 2006. 

Gurrieri, S. Miceli, L. Lanza, C. M. Tomaselli, E Bonomo, R. R Rizzarelli, E. Chemical Characterization of Sicilian Prickly Pear (Opuntia ficus indicd) and Perspectives for the Storage of Its Juice. J. Agric. Food Chem. 2000, 48, 5424-5431. 

GA Spanos, RE Wrolstad. Phenolics of apple, pear, and white grape juices and their changes with processing and storage. A review. J Agric Food Chem 40 1478—1487, 1992. 

Processing and Storage Influences on the Chemical Composition and Quality of Apple, Pear, and Grape Juice Concentrates... 

In this investigation we processed pears, apples and Thompson seedless grapes into juice and juice concentrate and tracked the compositional changes through processing and storage. The quality... 

In this investigation we have tracked the compositional profiles of certain constituents in apple, pear and white grape juice and how they change (or do not change) during processing and storage. 

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