Abstract:

Abstract: Fragrant pear (Pyrus sinkiangensis Yu) was stored at refrigeratory room with 0℃、5℃、10℃、15℃、20℃ ,relative humidity 90～95 % to determine the changes in firmness ,soluble solide content(SSC) and hue of fragrant pear fruit during storage. The characteristic quality of postharvest fruit was studied from the range and coefficient of variation of firmness ,SSC and hue. The results indicated that fruit firmness were decrease at ageing of postharvest fruit during storage period. Lower temperature (0℃) inhibited significantly the decline of firmness of fruit. Fruit SSC had a little decrease during storage especial at low storage temperature. Hue of pericarp had a bigger change with ripening of fruit. The hue was regarded as characteristic quality of postharvest pear fruit because the hue ranges were visible compared with that of firmness and SSC during storage.