Study On Optimum Storage Temperature And Storage Characteristic Of 'Suisho' Pear

In this paper,postharvest physiology of'Suisho'pear were systematically studied under different storage temperature conditions. The impact of diferent packages were also included in this article.The results showed as follows:1. The appropriate packing material is the 0.025mm polyethylene filmbag with 20 holes. (The hole diameter is 0.8cm)2. The optimum temperature for'Suisho'pear was(1士0.5)℃.3.The results indicated that (1士0.5)℃delayed fruit ripening and senescence by suppressing respiration,delayed the time of climacteric phase of respiration,reduced the ethylene release speed and peak,inhibited the fruit nutrition ingredient and the degeneration of chlorophyll.The weight-loss rate and moisture rising during storage were reduced markedly by (1士0.5)℃combined with the package of polyethylene bag with holes. The activity of Amylase and PG was apparently inhibited at (1士0.5)℃.4. During storage, Vc and titratable acid content decreased constantly;the contents of soluble solid increased gradually at prophase then decreased during anaphase;Relative permeability and MDA content roses lowly in the earlier stage and rose rapidly in the later time;the activity of CAT enzyme increased at initial stages and decreased during telophase;the activity of POD decreased at the early days then increased constantly.5.The result of statistical analysis indicated that'Suisho'pear is a variety which has longer storage times.But it is weaker than'Dangshan'pear in storage characteristic.