Abstract:

Yali pear were used in this study to investigate the effects of ASA on the shelf-life fruit quality. The fruit were treated with 2.5mM ASA after transferred from 0 ℃ to 20 ℃, and then the fruit firmness, TSS, respiration rate, ethylene production rate, TA content and the weight loss rate were measured during the shelf-life. As the results, ASA could delay the decreasing of the pear fruit firmness, inhibit the fruit respiration rate and ethylene production rate, and alleviate the fruit weight loss and rot rate. ASA treatment can maintain the longer shelf-life and keep good fruit quality of Yali pear.