Pear, peel

Bartlett or D Anjou pears, peeled, cored, and sliced into 1/4—inch thick pieces... 

Hydrolysis of starch as in tenderization of peas Hydrolysis of complex carbohydrate cell walls Hydrolysis of cellulose during drying of beans Removal of graininess of pears peeling of apricots, tomatoes... 

Anthocyanin pigments responsible for the red colour of apple and pear peels are derived from cyanidin. The main pigment is cyanidin-3-galactoside (idaein), which represents about 94% of pigments in the Jonathan and 85% of all anthocyanins in the Red Delicious cultivars. Other pigments of these apple cultivars are cyanidin-3-arabinoside (10 and 4%) and cyanidin-3-glucoside (5 and 3%). Cyanidin-3-xyloside and acyl derivatives of the above listed anthocyanins are found in traces. The total amount of anthocyanins is about 100-200 mg/kg fresh weight. 

Compared with other red fruits, the concentration of anthocyanins in pear peels is distinctly lower, ranging from 50 to 100 mg/kg of fresh weight. Pigments of red varieties of pears are derived mainly from cyanidin (unlike in apples, anthocyanidins of pears are not acylated by phenolic acids). The main pigments are cyanidin-3-galactoside, cyanidin-3-arabinoside and 3-rutinoside, in some cultivars peonidin-3-galactoside is also found. 

Peel, seed and dice the pear into uniform >/4-inch cubes. Place the cubes in a plastic container and pour in enough pear liqueur to cover. Let the pear macerate in the refrigerator for 2 hours (not more, or the cubes will become over saturated). If the pear is properly macerated, the cubes will dance in the glass. 

These studies demonstrate that the processing of cactus pears into coloring preparations is feasible. It is now up to companies to exploit the enormous potential of these fruits. The by-products from Opuntia processing such as seeds and peels could be further processed into vegetable oil and pectin, respectively. 

In fruit penetration studies 8 pounds of fruit were first thoroughly scrubbed with warm 10% trisodium phosphate solution and then rinsed thoroughly with distilled water. Citrus fruits, if depth of penetration into the peel was of interest, were peeled in longitudinal sections with a buttonhook peeler and the albedo or white portion was separated from the flavedo or colored portion. The separated peel was placed in pie tins lined with waxed paper and dried in a forced draft oven at 65° C. for 16 hours. The dried peel was then crushed and steeped for 48 hours in a measured volume of benzene sufficient to cover the sample. If, on the other hand, only the total amount of DDT in the peel was of interest, the fruit was halved and juiced on a power juicer. The pulp was removed, the peel sliced, and the sample dried and treated as before. Thin-skinned fruits, such as apples, pears, and avocados, were peeled with a vegetable peeler, cores or seeds were removed, and the pulp was sliced in thin slices. Pulp and peel were then dried and treated in the same way as the citrus peel. The steeping completed, the samples were filtered through Sharkskin filter paper and the volume of benzene recovered was noted. 

Pome Fruit Types. As with citrus fruit types, the method of sample preparation was modified for the parathion studies. In the earlier studies the DDT-treated apples and pears were scrubbed in a warm 10% solution of trisodium phosphate, and all the peel was removed from the water-rinsed fruit with a household-type potato peeler. The pooled samples of peel and pulp were then processed independently to recover the contained toxicant for subsequent estimation. 

Hei Zhi Ma is sweet and neutral, and enters the Kidney and Liver meridians. It can tonify the Kidney essence and Liver-blood. It can be selected as deputy in the formula to treat chronic or severe Lung-Yin and Kidney-Yin deficiency. Pear and its peel can moisten the Lung in a gentle but effective way. They are often used in the syndrome of Yin and fluid deficiency of the Lung. Since they are food products, they are often recommended in the diet. 

Pear ( Trevoux, peel, green) Strawberry ( Tenira, green) Tangerine ( Dancy, green)... 

Another interesting characteristic of the fruit category is that juices tend to be far less contaminated than their parent fruit (i.e., except for pineapple). This suggests that synthetic chemicals remain in the rind or peel of the parent fruit. This is also consistent with canned peaches and pears that have far fewer contaminants than the whole fruit. 

Xylopia aethiopica (Annonaceae), Malus sp., Pyrus sp. (pear) (Rosaceae) [fruit peel]... 

Kevers, C Pincemail, J.I. Tabart, J. Defraigne, J. Dommes, J. 2011. Influence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears. J. Agric. Food Chem. 59 6165 6171. 

Depending on taste, the fruit can be previously peeled or crushed. The stones should always he removed. In the case of apples and pears, the core is cut out before crushing. Plums and apricots are cut in half. These fruit halves can he joined together again, but they are usually dried separately, with the cut surface upwards. 

Also, open your mind to other fruit seeds that I have enjoyed over many years for their crunch and nutrients—especially protein, essential minerals, omega fatty acids, and fiber apple, grapefruit, orange, watermelon, and pear. I eat all their seeds and even some of the edible pith and peel, each a great source of dietary fiber ... 

Food-processing wastes are often used as food for animals. Corn gluten meal, left from the preparation of high-fructose corn syrup, can be used as food for fish in aquaculture.284 Dietary fiber for consumption by humans can be recovered from pear and kiwi wastes.285 Tomato skins can be removed by steam and abrasion in a process that eliminates the traditional use of sodium hydroxide for peeling. The waste can be fed to animals. Brewer s spent grain has been used to make bread.286... 

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