Abstract:

The effects of storage temperature on fruit postharvest quality ,core browning, softening, and senescence of ‘Whangkeumbae’ pears at -1.5℃，0℃，1.5℃ and 5℃ were studied. The results indicated that suitable storage period of ‘Whangkeumbae’ pears was less than 60 days at 5℃ and about 120d at 0℃- 1.5℃. When pears were stored for 180d at -1.5℃, rot rate was reduced significantly, fresh firmness kept high, chilling injury rate was 20%, and fruits without chilling injury had better flavor.