The freezing method combined with enzymolysis was used to determine the content of stone cells of 70 pear varieties for the purpose of identifying the relationship between the content of stone cells and pulp quality. The results demonstrated that the content of stone cells was strongly correlated with pear quality. The majority of the stone cells in all the varieties had diameters of 0.25-0.5 mm; the weight of the stone cells with diameters in this range differed significantly among pear varieties. In addition, the varieties with a higher content of stone cells contained a higher content of coarse pulp than the varieties with a lower content of stone cells.
If the inline PDF is not rendering correctly, you can download the PDF file here.