关键词: 耗水特性, 耗水特性

Abstract: In the experiment, sugar, acid content, flavor index and aroma components in fruits of 4 pear cultivars (Pyrus communis) were determined to investigate the differences among cultivars. Components of sugar and acid and their content showed significant difference among the cultivars. With other factors in consistency, flavor index took into account the contribution of each flavor of sugar components to fruit flavor, and could represent‘real’differences of the quality among the cultivars. 7 characteristic aroma components, including ethyl acetate, butyl acetate, hexyl acetate, octyl acetate, ethyl propionate, ethyl butyrate and ethyl-(2E,4Z)-decadienoate, were tested in the four cultivars. However, significant difference was observed in the content of characteristic aroma components, and esters’ingredients had higher content than other components. In this study, the optimal cultivar was‘Early Red Comice’, followed by‘Bartlett’and‘Conference’, and ‘Docteur Jules Guyot’had light flavor concerning fruit flavor index. However,‘Conference’acquired the best aroma and‘Early Red Comice’showed lighter aroma.