Studies On Preservation And Storage Technology Of Nanguo And Yali Pear

In this paper, Nanguo and Yali pears were collected in Anshan(Liaoning) and Gaocheng(Hebei). Materials were treated by slowly cooling, different afterripening,1-Methylcyclopropene(1-MCP), and post-harvest physiology, and sense quality, browning and effect in cold storage were systematically studied. While the relationship between dissolved CO2amount and browning were also studied.The obtained main results were as follows.Slow cooling treatment increased SOD, POD activty of pears, reduced its O-2·and H2O2content, and cell membrane lipid peroxidation was restrained, cell retia injured lightly, hydroxybenzene had been protected from oxidated by PPO and PPO isoenzyme, resultantly, slow cooling well restrained the browning of Nanguo and Yali peal.Though afterripening induced higher ripeness to Nanguo and Yali peal, SOD, POD activity had not been reduced, the ability to prevent browning and oxygenation was not infirmed. The most important was afterripening could improve the flavor and quality of pears when refrigeratory time was over. December and January were the best vendition months for Nanguo pears which had5days’ afterripening, and10days’ afterripening in November.Compared with control,1-MCP treatment could significantly slower the metabolism of respiration and ethylene, reduce dissipative of pears, keep contents of TSS and TA, postponed intenerate course of fruit, and cell membrane lipid peroxidation was evidently restrained, consequently, browning of pears were been restrained, so1-MCP could keep better effect of storage and prolong the storage of fruit. But Nanguo pear treated by1-MCP could not afterripening in gear, and it was not work well to restrain core browning of Yali pealFruit peel contributed to more than90%of the total respiration of whole fruit, and each5%to calyx and stem. Exterior CO2could enter into fruit by infiltrating. Dissolving of CO2decreased from inner to outer tissue of the fruit. Results showed that browning was correlated with dissolving of CO2,5%CO2could restrain respiration of fruit.