Pear Pyrus communis

Carbonaro M, Mattera M, Nicoli S, Bergamo P and Cappelloni M (2002), Modulation of antioxidant compounds in organic vs conventional fruit (peach, Prunus persica L., and pear, Pyrus communis L.) , J Agric Food Chem, 50, 5458-5462. 

Ferreira D, Guyot S, Mamet N, Delgadillo I, Renard CM and Coimbra MA. 2002. Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sun-drying. 

Apple (Malm domestica) Pear (Pyrus communis)... 

Morales F, Abadia A, Belkhodja R and Abadia J (1994) Iron deficiency-induced changes in the photosynthetic pigment composition of field-grown pear (Pyrus communis L.) leaves. Plant Cell Environ 17 1153-1160... 

The simplest phenolic n-glucoside is arbutin (p-hydroxyphenyl /3-d-glucopyranoside), which occurs in a number of plant species, including the pear Pyrus communis. Arbutin is usually accompanied in plant tissues by methylarbutin (p-methoxyphenyl S-D-glucopyranoside)Salix and Populus spp. contain the D-glucoside salicin, o-(hydroxymethyl)-phenyl /S-D-glucopyranoside, and certain species of poplar contain also a... 

Richard-Forget, F.C. and GauUlard, F.A. Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions hy combinations of pear Pyrus communis Cv. Williams) polyphenol oxidase and peroxidase A possible involvement of peroxidase in enzymatic browning, J. Agric. Food Chem., 45, 2472, 1997. 

Halim, D.H. and Montgomery, M.W. Polyphenol oxidase of d Anjou pears (pyrus communis L.), J. Food... 

Pea, Pisum sativum, 50, 578 Peach, Prunus persica, 202 Peanut, Arachis hypogea, 796 Pear, Pyrus communis, 202, 303 Pepper, Piper spp., 297 Pine... 

Pear Pyrus communis Rosaceae Fresh, dried, compote, brandy... 

Aqueous solutions with a surface tension of around 70 mN m do not enter the stomatal pore, but penetration of the pore occurs when the surface tension is lowered by addition of surfactant [243]. The mechanism of penetration is by no means simple. The contact angle between the solution and the surface of the pore is important, but there is a suggestion that the morphology of the pore wall is equally important [244]. However, in the pear Pyrus communis L. cr. Bartlett, stomatal penetration of aqueous solution into leaves was promoted by surfactants according to their surface activity [245]. Dioctyl sodium sulphosuccinate was the most effective surfactant used and Tween 20 least effective. However, only 0.5 to 4.5 % of the stomata were penetrated suggesting that stomatal penetration is, indeed, a relatively unimportant pathway of entry to the leaf. 

Pears (Pyrus communis) were cultivated by the Phoenicians and later by the Romans. There are now in excess of 500 named varieties worldwide. The total phenolic content of some cultivars of pears has been shown to be between 1235 and 2500 mg/kg in the peel and 28-81 mg/kg in the flesh (Galvis-Sdnchez etal. 2003). The phenolic composition of pears is very similar to that of apples containing 5-0-caffeoylquinic acid, 4-O-p-coumaroylquinic acid, procyanidins and quercetin glycosides. The main difference in the phenolic content of apples and pears is the presence of hydroquinone glucoside (arbutin) (Figure 7.24) in pears and the hydroxychalcones in apples (Spanos and Wrolstad 1992). The average... 

Hiwasa, K Kinugasa, Y Amano, S Hashimoto, A Nakano, R Inaba, A et al. Ethylene is required for both the initiation and progression of softening in pear (Pyrus communis L.) imit Journal of Experimental Botany, 2003, 54(383), 771-9. 

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