Abstract:

The aromatic substances in the fruit of Whangkeumbae pear in storage were determined by using headspace solid phase microextraction and GC-MS.The results showed that 139 kinds of aromatic substances were detected. After 0 day，48 kinds in bagging fruit,74 kinds in CK. After 60 days at 0℃ ,41 kinds in bagging fruit,31 kinds in CK. There were difference between kinds and content of aromatic substances for bagging pear fruit and CK in storage, and there were also difference in different storage time for bagging fruit.