What do you know about Pear
Pear is the fruit of the pyms plant. Its growth habits are more elusive than apples, and the planting range is not extensive. Due to the delicate flavor and texture of the pear, and its beautiful appearance, it is also called "Queen of Fruit" .
Pears have a finer texture than apples and are not as sour as apples. The common and smooth European pear in the market is a variant of the "Commons" in West Asia. Each variety of "Asian Pear" comes from two native varieties in China, which were later greatly improved by Japan into "Pyrifolia" and "Usuriensis".
The flesh of these pears is juicy and crisp, and has "stone cells" rich in cellulose, so it will feel a little rusty when eaten, and it has a long or apple shape. The typical aroma of pears comes from several lipids such as "pear esters" (ethyl decanedioate).
In general, the respiration rate of pears is higher than apples, and storage conditions are not as good as apples.
Pear is a unique temperate fruit, so to achieve the best edible quality, it must be harvested when it grows but the flesh is still hard, and then let it ripen by itself; if harvested at the beginning of ripening, the texture will start to soften, The core will also disintegrate.
If originally stored in a low temperature environment, but the temperature gets up too high later, the kernel would be silty. Pears are best placed at a temperature between 18 ° C and 20 ° C for several days to allow them ripen slowly.
Pears are sensitive to carbon dioxide, so they must not be packed in plastic bags once being stored. Asian pears are particularly vulnerable and are usually put on a protective sleeve before they go on to the market.
The earliest pears were all sandy and hard "sand pears". After centuries of breeding, the number of sandy stone cells has been significantly reduced (except for the varieties used to make pear wine, which are very useful for grinding the pulp before fermentation).
European pears have many types of flesh that are "creamy" and soft, and these varieties were cultivated by Belgians and French in the 18th century.
European pears are divided into three categories according to the harvest season and the traditional storage period (now the period can be extended by controlling the environment and temperature). Summer pears are harvested from July to August and can be stored for 1-3 months, such as Bartlett, also known as Williams, Bon chretien; autumn pears are harvested from September to October, and can be stored for 2-4 months, such as Bosc and Comic; Winter pears are harvested from October to November and can be stored for 6-7 months, such as Anjou and Winter Nellis.