[Objective] This study aimed to study the effects of different picking time and storage environment on fruit quality of a pear cultivar Xinlin No.7 and the relationship between storage environment and fruit quality, s...[Objective] This study aimed to study the effects of different picking time and storage environment on fruit quality of a pear cultivar Xinlin No.7 and the relationship between storage environment and fruit quality, so as to provide a theoretical basis for storage and preservation of Xinli No.7. [Method] The fruits of Xinli NO.7 were picked up in August （optimal） and September respectively and then stored in room, cellar and freezer, respectively. The dynamics in temperature, humidity, CO2 concentration, fruit weight loss rate, pericarp chlorophyll content and fruit interior quality were determined. [Result] The environment differed significantly among different storage methods. In room and cellar, the temperature showed a downward trend, and the humidity decreased after early-mid October. The CO2 concentration changed steadily, and increased rapidly in cellar after December. In freezer, the temperature and humidity changed steadily, and the CO2 concentration increased after October. The changes in quality of the fruits harvested in August and September were similar. There was a certain correlation between storage environment and fruit quality of Xinli No.7. In room and cellar, the variation trends of tem- perature and humidity were consistent with those of chlorophyll content, fruit hardness and titratable acid content with positive correlations, but were opposite from those of fruit weight loss rate, soluble solids content and soluble sugar content with negative correlations. In freezer, the CO2 concentration was closely related to the changes in fruit quality. Its variation trend was consistent with those of fruit weight loss rate and soluble solids content, but was opposite from those of pericarp chlorophyll content, fruit firmness, soluble sugar content and titratable acid content. The differences in some of the traits reached significant levels （P〈0.05, P〈0.01）. [Conclusion] With the extension of storage time, the temperature, humidity and CO2 concentration changed according to different patterns among different storage methods. The changes in fruit quality of Xinli NO.7 were related to the storage environment, especially to the temperature, to a certain extent.展开更多
文摘[Objective] This study aimed to study the effects of different picking time and storage environment on fruit quality of a pear cultivar Xinlin No.7 and the relationship between storage environment and fruit quality, so as to provide a theoretical basis for storage and preservation of Xinli No.7. [Method] The fruits of Xinli NO.7 were picked up in August （optimal） and September respectively and then stored in room, cellar and freezer, respectively. The dynamics in temperature, humidity, CO2 concentration, fruit weight loss rate, pericarp chlorophyll content and fruit interior quality were determined. [Result] The environment differed significantly among different storage methods. In room and cellar, the temperature showed a downward trend, and the humidity decreased after early-mid October. The CO2 concentration changed steadily, and increased rapidly in cellar after December. In freezer, the temperature and humidity changed steadily, and the CO2 concentration increased after October. The changes in quality of the fruits harvested in August and September were similar. There was a certain correlation between storage environment and fruit quality of Xinli No.7. In room and cellar, the variation trends of tem- perature and humidity were consistent with those of chlorophyll content, fruit hardness and titratable acid content with positive correlations, but were opposite from those of fruit weight loss rate, soluble solids content and soluble sugar content with negative correlations. In freezer, the CO2 concentration was closely related to the changes in fruit quality. Its variation trend was consistent with those of fruit weight loss rate and soluble solids content, but was opposite from those of pericarp chlorophyll content, fruit firmness, soluble sugar content and titratable acid content. The differences in some of the traits reached significant levels （P〈0.05, P〈0.01）. [Conclusion] With the extension of storage time, the temperature, humidity and CO2 concentration changed according to different patterns among different storage methods. The changes in fruit quality of Xinli NO.7 were related to the storage environment, especially to the temperature, to a certain extent.
