Evaluation of several less known pear (Pyrus communis L.) cultivars in the climatic conditions of Lower Silesia

The aim of this study was to evaluate flowering, yielding, fruit quality, and growth of several less known pear cultivars growing in the climatic conditions of Lower Silesia. The experiment was conducted in the years 2006–2010 in the Fruit Experimental Station located in Samotwór near Wrocław. In spring 2006, trees of several less known pear cultivars were planted: 'Isolda', 'Hortensia', 'Fertilia Delbard Delwilmor', 'Wyżnica', 'Nojabrskaja' ('Xenia®'), 'Uta', 'David' on Caucasian pear (Pyrus caucasica Fed.), 'Bohemica' on quince S1 (Cydonia oblonga Mill.) as well as 'Morava' and 'Blanka' on both these rootstocks. The highest total yield in the years 2007–2010 was recorded for the 'Nojabrskaja' and 'Wyżnica' cultivars. The 'Blanka' cultivar produced the largest fruit, while fruits of the 'Isolda' cultivar were significantly the smallest. The largest growth and cross-sectional area of the trunk were recorded for the trees of the 'Wyżnica' cultivar, while the smallest were observed in the case of 'Morava', in which the thickness of the trunk was similar on both rootstocks. The 'Morava' cultivar grafted on quince S1 formed the smallest crowns. On the other hand, 'Isolda' and 'Hortensia' were among the cultivars that produced the largest crowns

Postharvest Quality and Sensory Characteristics of ‘Granny Smith’ Apple Treated with SmartFresh™ (1—MCP)

Apple fruit of cv ‘Granny Smith’ was treated with 0.625 μl/L SmartFresh™ (1-MCP) and stored in NA (90% RH, 1 °C) for 16 weeks. After storage, fruits were left for four days at room temperature to simulate market display period (SMP) before analysis. Fruit treated with 1-MCP retained firmness on values very similar to harvest, while control fruit had significantly lower values. No significant differences were observed in the amount of soluble solid concentration (SSC), titratable acidity (TA) and maturity index (SSC/TA). Fruit colour was significantly affected with SmartFresh™ (1-MCP treatment). After storage, b value and Chroma were significantly lower in SmartFresh™ (1-MCP) treated fruit. After SMP, significance of differences in b and Chroma values increased to as high as P≤0.001 and differences in L and Hue values became significant. Colour differences (ΔEab and ΔHab) between storage and SMP were not significant, but difference in L value (ΔL) was significantly higher in control fruit. Control fruit had scald index of 2.27, while SmartFresh™ (1-MCP) treated fruit had scald index of only 0.27. Female panelist scores showed the lower quality of control sample in all characteristics, except aroma, while male panelists noticed difference only in colour. The results showed that SmartFresh™ (1-MCP) treatment significantly affects fruit quality of apple cv. ‘Granny Smith’. Subtle changes in sensory characteristics caused by this treatment are more easily recognized by female panelists