Effect of radiation and ordinary storage on the chemical changes of the pear fruits

Glucose, fructose and sucrose, pectates, protopectin pectin and ascorbic acid percentage of the pear fruits treated with different doses of radiation (0,1,2,3 and 4 kGy) were determined during storage. The obtained data showed that there was a light increase in the glucose content in pear fruits by increasing the irradiation doses, but it decreased during storage, and there was an increase in fructose, sucrose and pectin percentage. This increase was elevated by increasing the irradiation doses and storage period, while the pectates, protopectin and ascorbic acid contents were decreased by increasing of irradiation doses and storage period