Abstract: Fresh-cut   Huangguan    pear was immersed in ethanol extract (100 mg/mL) of Fructus Mume for 5 min, air-dried, packaged with clear plastic wrap and stored at 4 ℃. During the storage, the total bacterial count, texture, content of vitamin C, weight lose, relative conductivity, phenol oxidase (PPO) activity, soluble solid content of   Huangguan    pear were determined every three days. Results showed that Fructus Mume extract could prolong the shelf life of fresh-cut   Huangguan    pear to 9 d, of which the fruit quality and water content remained good. 

Key words:  herbal extract, Fructus Mume, fresh-cut,   , Huangguan  , pear, fresh-keeping