Characterization of Oleaster-Leafed Pear (Pyrus elaeagrifolia Pall. subsp. elaeagrifolia) Fruits in Turkey

Oleaster-leafed pear (Pyrus elaeagrifolia Pall. subsp. elaeagrifolia) fruits are used for food and dietary supplements in Turkey, and seedlings are used as rootstock for pear cultivars. Information on the effect of genotypes on oleaster-leafed pear fruit characteristics is needed in order to optimize production of quality food and dietary supplements. The characteristics of oleaster-leafed pear fruits relative to genetic background were evaluated from 16 wild grown oleaster-leafed pear genotypes at eastern Turkey. Genotype influenced ripening dates, fruit weight, fruit length/width ratio, fruit pedicel length, fruit flesh texture, fruit firmness, the number of seeds per fruit, soluble solid content, titratable acidity, total phenolic content, total flavonoid content and antioxidant activity. Analysis of the data obtained from 16 oleaster-leafed pear genotypes demonstrated a highly significant influence of genotype on fruit characteristics. The genotypes G12, G13 and G9 had the highest fruit weight (19.22, 18.54 and 18.30 g) and G9 the highest total phenolic content (122 mg gallic acid equivalent/100 g fresh fruit). The genotypes G3, G5, G11 and G13 had the slightly sandy fruit flesh texture and those genotypes may be good selections for processing and producing health oleaster-leafed pear products.

Automated summary

The study on 16 wild grown oleaster-leafed pear genotypes revealed a significant influence of genotype on fruit characteristics such as ripening dates, fruit weight, fruit length/width ratio, fruit pedicel length, fruit flesh texture, fruit firmness, seed number per fruit, soluble solid content, titratable acidity, total phenolic content, total flavonoid content, and antioxidant activity. Some genotypes with slightly sandy fruit flesh texture may be good selections for processing and producing health oleaster-leafed pear products.