• Korean Journal of Plant Resources
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• v.35 no.6
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• pp.770-777
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• 2022

The main objective of this study was to identify the most appropriate condition for root formation of in vitro micropropagated pear (Pyrus spp.) plants. In vitro propagation was induced on Murashige and Skoog (MS) medium with 2.0 mg/L of N6-benzyladenine (BA) and 0.2 mg/L of Indole-3-butyric acid (IBA) medium. The short pre-treatment of explants with a high concentration (1 mg/L) of NAA and IBA (R0 medium) in dark for three days, followed by transfer to five different media (R1 to R5) resulted in good rooting responses in the pear 'Oharabani (P. pyrifolia × P. communis)' genotype. For the rooting experiments, the highest rooting percentage (83.3 ± 8.3%), average root length (3.6 ± 1.9 mm), total root number (31 ± 4.0), and average root number per plant (2.6 ± 2.1) were obtained on half strength (1/2) of MS medium supplemented with 30 g/L sucrose without hormones and activated charcoal (AC) (R1 medium). The highest rooting percentage was obtained at 83.3% from explants on R1 and R3 media. The rooting procedure described in this study resulted in good root formation and significantly shorting the root induction time to within 14 days of culture. Further studies are underway to test the suitability of the protocol developed in this study for other pear genotypes.

• Horticultural Science & Technology
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• v.32 no.1
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• pp.10-17
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• 2014

This study was conducted to elucidate the relationship between light and coloring and to obtain basic results for promoting redness expression in 'Kalle' (Pyrus communis L.) pear skin. It was investigated in location of anthocyanin layer by microscopic observation and differences in skin color expression of 'Kalle' bagged with paper bag which has different light transmittance rate and inside temperature. However, there was no anthocyanin layer in the brown skin and golden yellow color, anthocyanin layer was distributed in epidermins or hyperdermis of red skin pear and apple. Dark red colored 'Kalle' had more anthocyanin content, $29.8mg{\cdot}100g^{-1}$ FW than light red colored apple 'Hongro'. Light transmittance rate of physical characteristics used paper bags was the highest in white paper bag, 42.2% and it also had more light quantity, $8.9{\mu}mol$ than any other tested paper bags in specific wave length 650-655 nm. The maximum temperature of inner bag was higher about $3^{\circ}C$ in yellow paper bag. The red coloration and anthocyanin contents in no bagged fruits were higher than in any other bagged fruit. However, red color expression among the bagged fruits was higher in white paper bag than in double layered black paper bag and yellow paper bag. Also, chromaticity value seemd to be a good index to explain variation of fruit skin color, because anthocyanin content and chromaticity value were higher. Based on these results, it is desirable to cultivate 'Kalle' without bag for stable redness expression but bagging is essential for decreasing damage by insect in Korea. Further examination to find suitable time of removing paperbag for redness expression and decreasing insect damage. In addition, it is required to develop paperbag whose transmittance rate is high in specific light wavelength or temperature of inner bags is low. Additional key words: anthocyanin, bagging, chromaticity value, light transmittance, Pyrus communis L.

• International journal of advanced smart convergence
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• v.7 no.3
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• pp.146-154
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• 2018

In this study we investigated antioxidant and anti-inflammatory activities of Malus Domestica (apple), Pyrus Communis L. (pear), Daucus carota L. (carrot), Brassica oleracea var. (broccoli), Brassica oleracea var. capitata (cabbage) and Raphanus sativus L. (radish), that were obtained from local market. As these are common fruits and vegetables that are widely consumed, we aimed to investigate their beneficial properties especially the antioxidant and anti-inflammatory. The samples were processed by an indirect heating method and their properties were compared to their raw forms. Based on DPPH and ABTS assay, processed samples showed better antioxidant activity compared to raw samples, and processed pear sample had the best antioxidant activity. The anti-inflammatory activities of the samples were also investigated in LPS-treated RAW 264.7 cells. The mRNA expressions of pro-inflammatory mediators and cytokines (iNOS, COX-2, $TNF-{\alpha}$, $IL-1{\beta}$ and IL-6) were assessed by RT-PCR. Processed samples exhibited better inhibition of iNOS, compared to the raw forms. Processed broccoli and cabbage samples exhibited outstanding anti-inflammatory effects. The samples did not exhibit cytotoxicity against RAW 264.7 cells up to 1mg/ mL as shown in the cell viability assay. Taken together, processed broccoli and cabbage samples exhibited the strongest anti-inflammatory properties.

• Journal of Applied Biological Chemistry
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• v.56 no.2
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• pp.83-87
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• 2013

Pear (Pyrus spp.) fruit has been widely consumed fruits in the world. Pears are generally classified as Asian pears (Japanese pear: Pyruspyritolia N, China pear: P. ussuriensis M) and European pears (Pyrus communis L.). Pears have been reported to contain the diverse bioactive substances and the study on screening for bioactive compounds and its functional role in pear has been still going on. Therefore, this review article provides an overview of bioactive compounds and physiological effects of pears on diverse diseases.

• Biomedical Science Letters
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• v.24 no.3
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• pp.196-205
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• 2018

Reactive oxygen species (ROS) generated from metabolic reactions cause oxidative DNA damage, which results in oxidative tissue injury. Therefore, there is an increasing demand in the intake of high antioxidant sources in order to maintain a healthy environment in cells. In this study, we investigated the antioxidant and anti-inflammatory activities of Malus domestica (apple), Pyrus communis L. (pear), Daucus carota L. (carrot), Brassica oleracea var. (broccoli), Brassica oleracea var. capitata (cabbage), and Raphanus sativus L. (radish) obtained from the local market. Since these are common fruits and vegetables that are widely consumed, we aimed to investigate their beneficial properties, placing particular emphasis on their antioxidant and anti-inflammatory properties. The samples were processed via an indirect heating method and their properties were compared to their raw forms. Based on DPPH and ABTS assays, processed samples showed better antioxidant activities when compared to raw samples and processed pear samples exhibited the best antioxidant activity. The anti-inflammatory activities of the samples were also investigated in LPS-treated RAW 264.7 cells. mRNA expression of pro-inflammatory mediators and cytokines (iNOS, COX-2, $TNF-{\alpha}$, $IL-1{\beta}$, and IL-6) was assessed using RT-PCR. As expected, processed samples exhibited better iNOS inhibition when compared to their raw forms and processed broccoli and cabbage samples exhibited outstanding anti-inflammatory effects. The samples, up to 1 mg/mL concentration, did not exhibit cytotoxicity against RAW 264.7 cells as demonstrated by cell viability assays. Altogether, processed broccoli and cabbage samples exhibited the strongest anti-inflammatory properties.

• Horticultural Science & Technology
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• v.32 no.3
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• pp.359-365
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• 2014

Oriental pear (Pyrus communis L. cv 'Niitaka') was stored at $0^{\circ}C$ for 5 months and major metabolites involved in blackening of the peel were analyzed by untargeted GC-MS and targeted HPLC methods. In this study, peels of sound and skin-blackened pears were analyzed and compared. Skin-blackened fruit was clearly characterized by a distinctive pattern in changes which included a decrease of malic acid, succinic acid, and ascorbic acid, while an increase of fumaric acid, threonine, and gluconic acid, which indicated both reduced metabolic activity and anti-oxidative capacity of the cells. Chlorogenic acid was a major phenolic compound and the peel of sound fruit showed high levels of free phenolic compounds compared than the peel of skin-blackened fruit which are believed to be related to oxidation of phenolics in skin-blackened tissue. The changes or profiling of major metabolites by targeted or untargeted analysis method could become a useful tool for understanding physiology, disorder mechanism, and identifying metabolic networks connecting primary and secondary metabolism in postharvest research.

• Current Research on Agriculture and Life Sciences
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• v.4
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• pp.55-64
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• 1986

Polyphenol oxidase in japanese pear (Pyrus communis var. mansamkil) was isolated, partially purified and its some properties were investigated. Polyacrylamide disc gel electrophoresis indicated two bands with polyphenol oxidase activity in the extract from acetone dry powder of par flesh. These two polyphenol oxidases (PPO A and PPO B) were purified through acetone precipitation and diethylaminoethyl cellulose column chromatography. PPO A and B were purified 7.8 fold and 8.7 fold by the present procedure, respectively. The Rm values of partially purified PPO A and B were estimated to be 0.58 and 0.68, respectively. The optimum temp, and pH of PPO A activity were $33^{\circ}C$ and pH 7.0, while those of PPO B were $30^{\circ}C$ and pH 4.2, respectively. Two PPO were unstable over the temperature of $60^{\circ}C$. The substrate specificity of pear PPO showed high affinity toward o-diphenolic compounds, especially catechol in PPO A and chlorogenic acid in PPO B, but inactive toward m-diphenol, p-diphenol and monophenols. PPO A showed affinity toward the trihydroxyphenolic compound. $Zn^{{+}{+}}$ activated the PPO A activity but $Fe^{{+}{+}}$ inhibited PPO B activity, while $Fe^{{+}{+}}$ and $Zn^{{+}{+}}$ activated the PPO B activity, while $Fe^{{+}{+}}$ and $Zn^{{+}{+}}$ activated the PPO B activity but $K^+$, $Mg^{{+}{+}}$, $Ca^{{+}{+}}$ and $Hg^{{+}{+}}$ inhibited at 10mM concentration. $Cu^{{+}{+}}$ activated the enzyme action at low concentrations but inhibited at high concentration. Inhibition studies indicated that L-ascorbic acid, L-cysteine and thiourea were most potent. The Km values of PPO A and PPO B for catechol were 20mM and 14.3mM, respectively.