Abstract:

Mature fruits of seven lines of Pyrus ussuriensis ‘Anli’ in Yanshan area were stored in common temperature. The changes of nutritional components of pre and post ripening in different lines of Pyrus ussuriensis ‘Anli’ were studied. The results showed that fruit softens and hardness decreases of post ripening due to content of pectin and cellulose decreased in fruit structure. Content of soluble solid, titratable acid, phenolics and stone cells were increased, and pectin, pH, TSS-Acid ratio and cellulose decreased in seven lines of ‘Anli’ pre and post ripening. 10-7 and 10-8 of Dongle village had the best fruit quality and the highest nutritional components in seven lines of ‘Anli’, and didn’t browning easily. Fruits of 11-2 in Dacui village had the best storage tolerance, nutritional components had lower losses during storage, and can be used as further study of the fine lines.