Evaluation of the quality of different varieties of pears and effect of temperature on pear concentrated juice

To screen suitable processing varieties for preparing pear concentrated juice and probe the effect of temperature on the quality of the concentrated juice. Five kinds of typical pears- Yuluxiang,Su pear,Hebei snowflake,Laiyang pear and Gaoping yellow pear were chosen as studying materials. The juice yield,soluble solids,total titratable acidity,reducing sugar and polyphenols were investigated in this paper,and sensory differences between the different pears were analyzed. The results showed that Gaoping yellow pear had higher nutrient content than other varieties although tasted slightly worse. It was the ideal material for the preparation of concentrated juice and the concentration temperature was an important factor in the course of preparation.