Fruit physiology and development studies in some asian soft pear varieties

During growing stages of the pear fruit, the color changed to lighter shades of yellow- green and fruit shape was round- oblate in all the varieties at maturity. Fruit growth (length, diameter and weight) increased from fruit set to maturity in three distinct phases. Specific gravity, fruit firmness and number of lenticels/cm² on fruit peel, showed a decreasing, while thickness and length of pedicel showed an increasing trend in all the varieties. Similarly, pulp and juice percentage and palatability rating increased and rag percentage decreased along with advancement in maturity. All the sugars (reducing, non-reducing and total) increased through out the fruit development, while the acid content decreased. Seed size and seed weight increased and seed color of all the varieties attained yellow-orange at maturity. All physical and chemical characters, except pedicel thickness and reducing sugars varied significantly among the tested varieties. Physical and chemical attributes of fruits mainly fruit weight, fruit diameter, fruit firmness and TSS were considered to determine the maturity stage of varieties. The varieties Shinseiki and Kosui attained maturity at 111–114 and Nijisseiki and Hosui at 114–118 days after full bloom. Based on the results on full bloom and days taken to maturity, harvesting time of the four varieties were as follows: Hosui = July 05–09, Nijisseiki = July 07–11, Shinseiki = July 11–14 and Kosui = July 12–15.