关键词: 秋子梨, 嘉宝梨, 品质, 后熟

Abstract: ‘Xiangshui’ pear is a traditional cultivar of Pyrus ussuriensis Maxim, ‘Garber’ pear is a hybrid of P. communis × P.pyiflia. Both cultivars become more delicious after ripening and freezen. However, no report is available on physiological and quality of ‘Xiangshui’ and ‘Garber’ pears during ripening. In this study, ‘Xiangshui’ and ‘Garber’ pears were harvested from the same orchard and under the commercial maturity stage, were stored for ripening at room temperature (20 + 3oC, RH 85% -90%),the changes of physiological and quality parameters were determined. The results showed that respiration rate of ‘Xiangshui’ and ‘Garber’ pears belonged to typical climacteric respiratory rate respectively reached the maximum after 5 days and 15 days of storage. Moreover, the content of total soluble solids of ‘Garber’ pears was higher than that of ‘Xiangshui’ pears, and respectively reached the maximum after 15 days and 10 days of stoeage, the content of titratable acid decreased gradually for both cultivars during storage, ‘Xiangshui’ pears had a significantly higher level than ‘Garber’ pears, TSS-acidity ratio showed the tendency of rising; the a value of color increased during storage and ‘Xiangshui’ pears showed higher than that of ‘Garber’ pears. The content of stone cell in two cultivars kept stable. The firmness decreased and weight loss increased during storage and ‘Xiangshui’ pears had higher than weight loss, firmness and stone cell content. It is suggested that both ‘Xiangshui’ and ‘Garber’ pears belong to climacteric fruit, the quality of color, taste and texture become better during ripening.

Key words: Pyrus ussuriensis Maxim, ‘Garber’ pears, Quality, Ripening