Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

EnglishThe aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenaria’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenaria’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenaria’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated. Key words: Pyrus communis x Pyrus pyrifolia; quality; sensory acceptance portuguesO objetivo deste estudo foi caracterizar cinco diferentes cultivares hibridas de peras (‘Tenra’, ‘Centenaria’, ‘Cascatence’, ‘Primorosa’ e ‘Seleta’) implantadas em regioes subtropicais do Brasil quanto as caracteristicas fisico-quimica, compostos bioativos e atividade antioxidante, bem como avaliar a influencia destas cultivares sobre as caracteristicas fisico-quimicas, propriedades reologicas e aceitacao sensorial da geleia obtida, para identificacao de cultivares com maior potentcial para a utilizacao industrial. Com relacao aos compostos bioativos e atividade antioxidante, pode-se observar que a cultivar ‘Seleta’ caracterizou-se pelo maior teor de fenolicos (57,68mg GAEs 100 g-1), maior atividade antioxidante (13,56% de sequestro de DPPH e 1,25μM de trolox g-1) e se destaca devido ao seu maior teor de vitamina C (3,59mg 100g-1). A acidez, variou de 4,09 a 5,81g de acido malico 100 g-1 (‘Tenra’ e ‘Seleta’, respectivamente). Em relacao a cor, o parâmetro de cor L* variou de 32,14 a 36,83, a* variou de 2,87 a 5,20, b* variou de 16,67 a 20,42, Chroma variou de 16,57 a 21,02 e °Hue variou de 74,94 a 80,18. Em relacao a textura, as geleias produzidas a partir de ‘Centenaria’ e ‘Tenra’ caracterizam-se por apresentar os maiores valores de dureza (1,21 e 1,23N, respectivamente), gomosidade (0,42 e 0,45N, respectivamente) e mastigabilidade (0,40 e 0,45, respectivamente). A geleia obtida da ‘Centenaria’ ainda apresentava a maior adesividade (2,27N s-1) e a elasticidade (0,99). Ja as geleias preparadas com a ‘Cascatence’ apresentaram os maiores valores de coesividade (0,68). As geleias preparadas com diferentes cultivares de pera mostraram boa aceitacao sensorial para todas as propriedades avaliadas, com notas medias variando entre os termos hedonicos “gostei ligeiramente” e “gostei muito”. As cultivares de pereiras subtropicais apresentam caracteristicas fisico-quimicas diferentes, resultando em geleias com caracteristicas fisico-quimicas e propriedades reologicas distintas. O processamento sob a forma de geleia e extremamente viavel devido a boa aceitacao por parte dos consumidores de todas as formulacoes elaboradas. Palavras-chave: Pyrus communis x Pyrus pyrifolia; qualidade; aceitacao sensorial