Parsing Of Compositions And Microstructure Characteristics For Rust-Spots Of Pear Pericarp

Abstract

The commercial value of Kurles pears pericarp, a popular and favored fruit for its unique aroma and refreshingly crisp texture, had sharply decreased because of a rust breakout of the beloved pear in China during the atmosphere-controlled storage. High performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS) were used to analyze rust spots on the pericarp of Kurle pears. Therefore, the chemical compounds of four various eluates, originating from the rust-colored substance collected from the pears pericarp effected, were identified successfully for the first time, which were just rhein, aloe-emodin, chrysophanol and emodin, respectively. Taken together with microstructure characteristics for rust-spots of Kurle pear pericarp, it was no doubt that these eluates were the main factors affecting the rust spots on the pericarp of the Kurle pears during the atmosphere-controlled storage, which was a sign and consequence resisting the undesirable stress of the external environment.