•Pyrus species are rich in bioactive compounds such as flavonoids, polyphenols, terpenoids, and vitamins.•The major phytochemicals in pears include quercetin, catechins, chlorogenic acid, and ...anthocyanins, which contribute to their antioxidant properties.•It has several pharmacological activities such as anti-oxidant, antidiabetic, anti-inflammatory and miscellaneous properties.
The genus Pyrus encompasses a diverse range of species the Chinese pear (Pyrus ussuriensis; Pyrus bretschneideri), Japanese pear (Pyrus pyrifolia), and the European pear (Pyrus communis) that have been extensively studied for their phytochemical constituents and associated pharmacological activities.
This manuscript provides significant data regarding the phytochemistry and pharmacological impact of many species of Pyrus. The data was gathered from electronic repositories that included Science Direct, Web of Science, Scopus, and PubMed.
This review aims to provide a comprehensive overview of the bioactive compounds present in Pyrus species and their potential therapeutic applications. The phytoconstituents identified in Pyrus plants include a variety of phenolic compounds, flavonoids, triterpenoids, and organic acids. These phytochemicals contribute to the diverse pharmacological properties exhibited by Pyrus species, such as anti-inflammatory, antimicrobial, antioxidant, antibacterial, hepatoprotective and anticancer activities.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
► Vis/NIR spectroscopy was used to determine the SSC, pH and firmness of pears. ► Vis/NIR (400–1800nm) was optimal for PLS and LS-SVM models. ► The regression coefficient was an effective way for the ...selection of EWs. ► LS-SVM was superior to the linear PLS method in predicting SSC, pH and firmness. ► EW-LS-SVM could be very helpful for real-time monitoring of the quality of pears.
Visible and near infrared (Vis/NIR) spectroscopy was investigated to determine the soluble solids content (SSC), pH and firmness of different varieties of pears. Two-hundred forty samples (80 for each variety) were selected as sample set. Two-hundred ten pear samples (70 for each variety) were selected randomly for the calibration set, and the remaining 30 samples (10 for each variety) for the validation set. Partial least squares (PLS) and least squares-support vector machine (LS-SVM) with different spectral preprocessing techniques were implemented for calibration models. Different wavelength regions including Vis, NIR and Vis/NIR were compared. It indicated that Vis/NIR (400–1800nm) was optimal for PLS and LS-SVM models. Then, LS-SVM models were developed with a grid search technique and RBF kernel function. All LS-SVM models outperformed PLS models. Next, effective wavelengths (EWs) were selected according to regression coefficients. The EW-LS-SVM models were developed and a good prediction precision and stability was achieved compared with PLS and LV-LS-SVM models. The correlation coefficient of prediction (rp), root mean square error of prediction (RMSEP) and bias for the best prediction by EW-LS-SVM were 0.9164, 0.2506 and −0.0476 for SSC, 0.8809, 0.0579 and −0.0025 for pH, whereas 0.8912, 0.6247 and −0.2713 for firmness, respectively. The overall results indicated that the regression coefficient was an effective way for the selection of effective wavelengths. LS-SVM was superior to the conventional linear PLS method in predicting SSC, pH and firmness in pears. Therefore, non-linear models may be a better alternative to monitor internal quality of fruits. And the EW-LS-SVM could be very helpful for development of portable instrument or real-time monitoring of the quality of pears.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
•Chitosan (CH) loaded with salicylic acid (SA) delayed respiration in stored pears.•CH + SA retained higher total phenolics and ascorbic acid content.•Maximum total antioxidant activity was retained ...in CH 2.0 % + SA 2.0 mM coated pears.•Combined coatings effectively delayed polyphenol oxidase activity in fruit.•CH 2.0 % + SA 2.0 mM impeded the development of internal browning symptoms.
Pear being climacteric in nature undergoes alterations in antioxidant properties during storage due to intense metabolic activities. In an attempt to maintain antioxidants level, pears were treated either with chitosan (CH) coatings alone (CH 1.0 and 2.0 %) or were incorporated with 2.0 mM salicylic acid (SA) and stored for a period of 67 d under cold temperature (0 – 1 °C and 90–95 % RH) and 20 d under supermarket conditions (20–22 °C and 80–85 % RH). Evaluation study for different physico-chemical attributes of pears suggested that the SA loaded CH coatings restricted the climacteric peak and delayed the polyphenol oxidase (PPO) enzyme activity. As compared to control, these composite coatings promoted the preservation of total phenolics content (TPC), ascorbic acid (AsA) and retained higher total antioxidant activities (TAA) in fruit till 67 d of cold storage period and 20 d under supermarket conditions. Furthermore, CH 2.0 % + SA 2.0 mM coatings strictly impeded the development of internal browning (IB) symptoms of pears throughout storage period. Combined coatings of CH plus SA contributed higher efficacy in terms of maintaining the functional properties of fruit as compared to individual coatings of CH or SA dip.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Pear (Pyrus bretschneideri) fruit stone cells are primarily composed of lignin and have strongly lignified cell walls. The presence of stone cells has a negative influence on fruit texture and taste, ...and thus the reduction of stone cell content in pear fruit is a key goal of breeding efforts. However, research into the key transcription factors and regulatory networks associated with pear fruit stone cell formation have been limited. We here used a combination of co-expression network and expression quantitative trait locus (eQTL) analyses in 206 pear cultivars with different stone cell contents to identify relevant genes; these analyses uncovered the gene PbrMYB4, a R2R3 MYB transcription factor gene. There was a strong positive correlation between relative PbrMYB4 expression levels in the fruit flesh and stone cell/lignin contents. Overexpression of PbrMYB4 significantly increased the lignin contents, whereas silencing of PbrMYB4 had the opposite effect, decreasing the contents of lignin. PbrMYB4 overexpression in pear calli significantly promoted lignin biosynthesis. In Arabidopsis thaliana, PbrMYB4 overexpression resulted in increasing lignin deposition, cell wall thickness of vessels and xylary fiber, and accelerating expression level of lignin biosynthetic genes. PbrMYB4 was found to activate 4-Coumarate:Coenzyme A Ligase (Pbr4CL1) by binding to AC-I elements in the promoter regions, as demonstrated with dual-luciferase reporter assays and a yeast one-hybrid assay. These results demonstrated that PbrMYB4 positively regulated lignin biosynthesis in pear fruit stone cells by activating lignin biosynthesis genes. This study improves our understanding of the gene regulatory networks associated with stone cell formation in pear fruit, providing guidance for molecular breeding of pear varieties with low stone cell content.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
During storage at 20°C, specific pear cultivars may exhibit a greasy texture and decline in quality due to fruit senescence. Among these varieties, 'Yuluxiang’ is particularly susceptible to peel ...greasiness, resulting in significant economic losses. Therefore, there is an urgent need for a preservative that can effectively inhibit the development of greasiness. Previous studies have demonstrated the efficacy of 1-methylcyclopropene (1-MCP) in extending the storage period of fruits. We hypothesize that it may also influence the occurrence of postharvest peel greasiness in the 'Yuluxiang’ pears. In this study, we treated 'Yuluxiang’ pears with 1-MCP. We stored them at 20°C while analyzing the composition and morphology of the surface waxes, recording enzyme activities related to wax synthesis, and measuring indicators associated with fruit storage quality and physiological characteristics. The results demonstrate that prolonged storage at 20°C leads to a rapid increase in skin greasiness, consistent with the observed elevations in L*, greasiness score, and the content of total wax and greasy wax components. Moreover, there were indications that cuticular waxes underwent melting, resulting in the formation of an amorphous structure. In comparison to controls, the application of 1-MCP significantly inhibited increments in L* values as well as grease scores while also reducing accumulation rates for oily waxes throughout most stages over its shelf period, additionally delaying transitions from flaky-wax structures towards their amorphous counterparts. During the initial 7 d of storage, several enzymes involved in the biosynthesis and metabolism of greasy wax components, including lipoxygenase (LOX), phospholipase D (PLD), and β-ketoacyl-CoA synthase (KCS), exhibited an increase followed by a subsequent decline. The activity of LOX during early shelf life (0–7 d) and the KCS activity during middle to late shelf life (14–21 d) were significantly suppressed by 1-MCP. Additionally, 1-MCP effectively maintained firmness, total soluble solid (TSS) and titratable acid (TA) contents, peroxidase (POD), and phenylalanine ammonia-lyase (PAL) activities while inhibiting vitamin C degradation and weight loss. Furthermore, it restrained polyphenol oxidase (PPO) activity, ethylene production, and respiration rate increase. These findings demonstrate that 1-MCP not only delays the onset of peel greasiness but also preserves the overall storage quality of 'Yuluxiang’ pear at a temperature of 20°C. This study presents a novel approach for developing new preservatives to inhibit pear fruit peel greasiness and provides a theoretical foundation for further research on pear fruit preservation.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
