Boscs Flaschenbirnen, roh, bio?

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pear species belong to the genus Pyrus, the subfamily
Maloideae (Pomoideae) in the family Rosaceae. There
are 22 widely recognized primary species (Table 1),
which are distributed to Europe, temperate Asia and
mountainous areas of northern Africa (Bell et al.
1996). All species of Pyrus are intercrossable and there
are no major incompatibility barriers to interspecific
hybridization, in spite of the wide geographic distri-
bution of this genus.  So, classification is often difficult, giving similar taxa
designated as different species by some authorities.

 Of large fruited species with five carpels,
there are three major species, P. communis L. (pear
or European pear), P. bretschneideri Rehd. or P. us-
suriensis Maxim. (Chinese pear) and P. pyrifolia Nakai (Japanese pear: Nashi), which are commercially cul-
tivated in temperate zone. P. communis is native to
Europe, and is the main commercial species in Eu-
rope, North America, South America, Africa and Aus-
tralia. P. bretschneideri is the main species in northern
and central China. P. pyrifolia is the main species in
Japan, southern and central China and Korea.

European pears are thought to have been in Europe since as early
as 1000 BC. Homer referred to a large orchard with
pears in the Odyssey written in between 900 and 800
BC.

Pear is the third important temperate fruit species
after grape and apple, with a world production of
17.2 million metric tons (FAO: Food and Agriculture
Organization of the United Nations 2003). Asia produced
the most (11 million t), followed by Europe
(3.1 million t), North and Central America (894,000),
and South America (813,000). The European pear
(P. communis) production is concentrated in five production
area: Europe, North America, South America,
South Africa and Oceania, while Asian pears
(P. bretschneideri or P. pyrifolia) production is concentrated
in Asia only.

Main suppliers inNorthernHemisphere
were Italy, Belgium, China and United States, and Argentina
and Chile were leading exporters in Southern
Hemisphere. Pears have many uses: fresh fruits, fruit
juice, perry, syrup, cubes for fruit salads, cannedproducts and dry fruits. But pears are grown mainly for the
fresh market and for canning industry (Jackson 2003).
About 80%of the total production is destined for fresh
consumption.

Storage Quality For the world market, it would be
useful to have new pear varieties with long storage
ability, which would allow continuous marketing during
the whole year. In Japan, before the development
of the railway or road network growing regions were
limited to the suburbs of big cities such as Tokyo and
Osaka (Kajiura 1994). In addition, early-maturing cultivars
were limited because of their short shelf lives.
Even though refrigerating systems has been developed,
late- or mid-maturing cultivars are predominant.
So new pear varieties with long storage ability
are needed especially for an international trade.

Book: strong evidence

Gepflückt werden kann die Birne ‘Kaiserkrone’ schon ab Mitte September, wobei sie ihre Genussreife ab Oktober erreicht. Es empfiehlt sich, sie bereits im harten Zustand zu pflücken, da es leicht zu abfallenden Früchten kommen kann, wenn diese richtig reif sind. Wenn die Birnen an einem kühlen Ort gelagert werden, haben Sie noch bis Dezember oder Anfang Januar etwas von Ihren Birnen, da diese bei 0 °C für zwei bis vier Monate gelagert werden können.

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Here, we conducted bioassays to evaluate the role of flower volatiles on the attraction of honey bees (native Apis cerana and exotic Apis mellifera) to pears (native Pyrus bretschneideri and exotic Pyrus communis). Chemical and electrophysiological approaches were used to determine flower volatiles and evaluate the antennal responses of honey bees to volatiles from pear flowers. Bioassays demonstrated that flower volatiles were crucial for the attraction of honey bees to pear flowers; honey bees preferred to forage on P. communis flowers (p > 0.05), with approximately 64.37 ± 0.02% (A. mellifera) and 62.10 ± 0.02% (A. cerana) foraging on P. communis. Flowers of P. communis and P. bretschneideri yielded 27 and 31 compounds, respectively, with 17 of them being common. 

Pear is an insufficiently and inefficiently pollinated crop. Due to their self-incompatibility, pear plants are highly dependent on insects or artificial pollination [12,13]. Among insect pollinators, bees, including honey bees, bumble bees, and solitary bees, are the pollinators with the greatest potential for pear pollination [14,15,16]. Honey bees are commonly regarded as the primary pollinators. However, it was demonstrated that pear flowers are not as attractive as the flowers of other crops, such as apple, peach, and rape, due to the low volume and sugar concentration of their nectar [13,14,17]. Microorganism inoculation, bee attractants, pollen trapping, and syrup feeding have been explored to promote honey bee foraging and pear pollination in orchards [18,19,20].

 In conclusion, our study demonstrated the significant impact of pear flower volatiles on honey bee foraging choices. This knowledge provides a basis for the selection of honey bees for pear pollination and lays a foundation for further study of the chemical communication of pear attractiveness to honey bees.

It was observed that the numbers of A. cerana and A. mellifera foraging on P. communis flowers were significantly higher than those foraging on P. bretschneideri.

Laborstudie

DOI: 10.3390/agriculture12081074

Study: weak evidence

It is believed that gender Pyrus originated during the Tertiary period (65 to 55 million years ago) in the mountainous regions of western China where a very large number of species of the gender Pomoideae and Prunoideae are concentrated. Taking into consideration the areas of distribution of the various genres of Pomoideae, it is likely that the common ancestor of these was widely distributed in that territory during the Cretaceous or Paleocene and prior to the Tertiary. Evidence suggests that pear dispersion and speciation followed the mountain ranges to both the east and the west [10, 11]. In this period, only few traces of leaves in some localities from eastern Europe and the Caucasus were found, as the village of Parschlug, Austria, and the Kakhetia mountains, where Pyrus theobroma fossils were found. Whereas in eastern Georgia, Horizon Akchagyl, Azerbaijan, and Turkey, Pyrus communis L. fossil leaves were also found. In postglacial records, traces of fruits were found in lacustrine deposits in Switzerland and Italy [12]. It is believed that the process of domestication followed what is currently seen in the Caucasus, where one can find many types of pear trees that grow abundantly

There are two domestication centers and primary origin of the genus Pyrus: the first is located in China, the second located in Asia Minor to the Middle East, in the Caucasus mountains, and a third secondary center located in Central Asia.

There are 23 wild species cataloged, all native to Europe, temperate Asia, and northern mountainous regions of Africa

Narratives Review

DOI: 10.1155/2014/541097

Study: weak evidence

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Narratives Review

Study: weak evidence

Like many other allergies to fresh fruits and vegetables, pear allergy can take two different forms. In the North of Europe, people with birch-pollen allergy can develop a pear allergy due to the similarity between a protein in birch that causes birch-pollen allergy and a pear protein. This is called the birch-fruit syndrome with symptoms generally appearing within 5-15 min after consuming raw pear and comprising local reactions in the mouth and throat with itching and inflammation (called oral allergy syndrome, OAS). The molecule, known as an allergen, involved in this kind of allergy does not survive cooking. Therefore, people who react to this allergen can tolerate cooked pear. Individuals often develop adverse reactions to other fruits including apple, apricot, cherry, melon, banana, nuts such as hazelnut, or vegetables such as celeriac (celery tuber) and carrot.

In Mediterranean countries, people with pear allergy do not have birch-pollen allergy. Instead they often have allergy to peach. Symptoms are more severe including generalised urticaria, abdominal pain, vomiting and life-threatening symptoms, sometimes in addition to the OAS. These individuals tend to have more frequent and severe reactions when fruits are eaten with the peel. They also tend to develop adverse reactions to other fruits including apple, peach, apricot, plum, cherry and nuts (such as hazelnut and walnut). The allergen that causes this kind of allergy is tough and the allergenicity survives in processed foods such as juices. As a result, individuals with this kind of allergy cannot eat even cooked pear.

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Auf WWF Schweiz hochgeladen.

https://www.wwf.ch/sites/default/files/doc-2018-02/2017-02-Studie-Fruechte-und-Gemuese-Oekobilanz_0.pdf

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Beitrag auf https://waterfootprint.org/resources/Mekonnen-Hoekstra-2011-WaterFootprintCrops.pdf

 the high fiber and fructose in pears probably explain the laxative properties

Pears contain antioxidants and provide between 27 and 41 mg of phenolics per 100 g.

In epidemiological studies, pears are combined with all fresh fruits or with apples, because they are most similar in composition. The high content of dietary fiber in pears and their effects on gut health set pears apart from other fruit and deserves study.

Pears have been used as a traditional folk remedy in China for more than 2000 years because of their reported anti-inflammatory, antihyperglycemic, and diuretic activities. Other traditional uses of pears include use as remedies for alcohol hangovers, to relieve cough, and constipation.

Pears are particularly rich in fructose and sorbitol, as compared with other fruits. Although most fruits contain sucrose, pears and apples contain 70% fructose, although this information is not available in standardized nutrient databases.1 Pears contain 4.5% fructose, 4.2% glucose, 2.5% sucrose, and 2.5% sorbitol.7 Comparisons of apples and pears find that pears are higher in fructose and sorbitol, whereas apples are higher in glucose and sucrose.8 Pears contain fructose and sorbitol, which have been linked to issues of diarrhea in children.5

Li et al13 compared the chemical composition and antioxidant activities of 8 pear cultivars. Arbutin and catechin were the dominant polyphenol compounds in the 8 pear varieties, followed by chlorogenic acid, quercetin, and rutin. -> darunter auch p communis https://sci-hub.se/10.1021/jf303235h

Narrativer Review in wissenschaftlichem Journal

DOI: 10.1097/NT.0000000000000112

Study: weak evidence

Analyses were conducted on extracts from the fruits of P. pyraster and P. ×myloslavensis. Extraction with 80% methanol was performed at room temperature. The total phenolic content was determined by spectrophotometry using the Folin–Ciocalteu reagent, with gallic acid as the reference standard. Phenolic compounds and organic acids were identified on a liquid chromatograph. The antioxidative activity of the extracts was tested in relation to linoleic acid incubation of the emulsions for 19 h based on the neutralization of the DPPH radical (2,2-diphenyl-1-picrylhydrazyl) and the ABTS cation radical (2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]) as well as by the ferric reducing antioxidant power (FRAP) assay. The analyses showed that the extract from P. pyraster fruits is characterized by a higher content of phenolic compounds and a higher antioxidative potential compared with that from P. ×myloslavensis. In extracts of both pear species, seven phenolic compounds and four organic acids were identified. The total fiber content in pears of P. pyraster and P. ×myloslavensis was determined at 36.45 g and 24.74 g/100 g d.m. of the pear fruits, of which most comprised the insoluble fraction (32.49 g and 20.86/100 g, respectively). The results of the conducted research are highly significant, as they confirm that pears contain many valuable nutrients and biologically active compounds, including antioxidants and dietary fiber. Adding pear extracts to food products may offer a way to boost their health benefits while also broadening the variety of items that have appealing sensory characteristics. Moreover, research has shown that fruit extracts can help to prolong the shelf life of food products by safeguarding them against lipid oxidation and the decline in their nutritional value.

Laborstudie (Inhaltsanalyse) in wissenschaftlichem Journal

DOI: 10.3390/agriculture14101790

Study: weak evidence

Pear (Pyrus communis L.) is widely spread throughout the temperate regions of the world, such as China, America and Australia. This fruit is popular among consumers due to its excellent taste and perceived health benefits. Various bioactive compounds, which contribute to these health benefits, have been detected in the pear fruits, including a range of phenolic compounds. Five Australian grown pear varieties, which include Packham’s Triumph, Josephine de Malines, Beurre Bosc, Winter Nelis and Rico were selected for this study to examine the phenolic compounds in pears. Beurre Bosc exhibited the highest total polyphenol content (TPC) (3.14 ± 0.02 mg GAE/g), total tannin content (TTC) (1.43 ± 0.04 mg CE/g) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) (5.72 ± 0.11 mg AAE/g), while the Josephine de Malines variety was high in total flavonoid content (TFC) (1.53 ± 0.09 mg QE/g), ferric reducing antioxidant power (FRAP) (4.37 ± 0.04 mg AAE/g), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (4.44 ± 0.01 mg AAE/g) and total antioxidant capacity (TAC) (5.29 ± 0.09 mg AAE/g). The liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) data indicate that a total of 73 phenolic compounds were detected in Beurre Bosc (37 compounds), Josephine de Malines (34), Rico (22), Packham’s Triumph (15) and Winter Nelis (9), respectively. From HPLC-PDA quantification, the Beurre Bosc pear variety showed significantly higher in phenolic acids (chlorogenic acid; 17.58 ± 0.88 mg/g) and while flavonoids were significantly higher in Josephine de Malines (catechin; 17.45 ± 1.39 mg/g), as compared to other pear varieties. The analyses suggest that the Australian grown pears might contain an ideal source of phenolic compounds which benefit human health. The information provided by the present work can serve as practical supporting data for the use of pears in the nutraceutical, pharmaceutical and food industries.

Experimentelle Laborstudie (chemische Vergleichsstudie) in wissenschaftlichem Journal

DOI: 10.3390/antiox10020151

Study: weak evidence

This work describes the profiling of phenolic compounds, total phenolic contents, total flavonoid contents, total anthocyanins, and radical scavenging activity of two important cultivars of pears grown in Pakistan. The HPLCDAD reversed phase chromatography was used to study phenolic compounds. The spectrophotometry was done to measure the total flavonoid contents, total phenolic contents, total anthocyanin contents, and radical scavenging activity. Results showed 21 phenolic compounds in the extract of Comice pears and 16 in Bosc pears. These include 3-caffeoylquinic acid, p-coumaroylhexose-4-hexoside, 5-coumaroylquinic acid, cis-5-coumaroylquinic acid, (+)-catechin-3-glucoside, ellagic acid dihexoside, quercetin-3-rutinoside, eriodictyol-7-rutinoside, 3-hydroxyphloretin-6′-hexoside, (− )-epigallocatechin, quercetin pentosyl hexoside, (− )-epigallocatechin-3- gallate, epicatechin-3-(4-methyl)-gallate, rosmarinic acid, cyanidin-3,5-diglucoside, 4-caffeoyl-5-coumaroylquinic acid were major identified phenolic compounds in both Comice and Bosc pears. Except for total anthocyanin contents, there were significant differences between the selected cultivars in terms of total phenolic contents, total flavonoid contents, and radical scavenging activity values. In conclusion, the selected pear samples contain important phenolic compounds and possess antioxidant properties.

In-vitro-Laborstudie in wissenschaftlichem Journal

DOI: 10.1016/j.focha.2024.100780

Study: weak evidence

Ascorbic and citric acids were higher in organic than conventional peaches, whereas R-tocopherol was increased in organic pear. The concentration of oxidation products in organic samples of both fruits was comparable to that of the corresponding conventional ones. These data provide evidence that an improvement in the antioxidant defense system of the plant occurred as a consequence of the organic cultivation practice. This is likely to exert protection against damage of fruit when grown in the absence of pesticides

In-vitro-Vergleichsstudie in wissenschaftlichem Journal

DOI: 10.1021/jf0202584

Study: weak evidence