ArticleFood chemistry: X2026
Cultivar-dependent interplay between volatile biosynthesis and texture deterioration in pear during cold storage and shelf-life.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Pear aroma quality is predominantly governed by volatile organic compounds (VOCs), which are critically influenced by postharvest storage conditions. This study tracked VOCs, soluble solids content (SSC), and texture dynamics in Nanguoli, Jingbaili, and Korla pears during 105-day cold storage and a 15-day shelf life. A total of 301 VOCs were identified, with esters increasing dramatically (25.96- to 113.55-fold) after 75-day cold storage, especially in soft-fleshed cultivars. Texture declined in these cultivars during shelf life, whereas Korla pears maintained exceptional firmness (> 90% retention) and stable texture parameters. Multivariate analysis revealed a strong negative correlation (
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