Changes in polyphenolics on ripening of selected pear varieties

Abstract

Abstract The ethyl acetate‐soluble phenolic compounds were isolated from mature and ripened samples of four new pear selections. Phenolic spectra were related to textural parameters of shear analysis and sclereid development and tendency to undergo oxidative browning. Anomalous textural parameters were associated with low phenolic content, notably of chlorogenic acids, and tendency to brown was associated with higher levels of chlorogenic acid on ripening.