Effects of 1-methylcyclopropene on skin greasiness and quality of'Yuluxiang'pear during storage at 20℃

During storage at 20℃,specific pear cultivars may exhibit a greasy texture and decline in quality due to fruit senescence.Among these varieties,‘Yuluxiang’is particularly susceptible to peel greasiness,resulting in significant economic losses.Therefore,there is an urgent need for a preservative that can effectively inhibit the development of greasiness.Previous studies have demonstrated the efficacy of 1-methylcyclopropene(1-MCP)in extending the storage period of fruits.We hypothesize that it may also influence the occurrence of postharvest peel greasiness in the‘Yuluxiang’pears.In this study,we treated‘Yuluxiang’pears with 1-MCP.We stored them at 20℃while analyzing the composition and morphology of the surface waxes,recording enzyme activities related to wax synthesis,and measuring indicators associated with fruit storage quality and physiological characteristics.The results demonstrate that prolonged storage at 20℃leads to a rapid increase in skin greasiness,consistent with the observed elevations in L^(*),greasiness score,and the content of total wax and greasy wax components.Moreover,there were indications that cuticular waxes underwent melting,resulting in the formation of an amorphous structure.In comparison to controls,the application of 1-MCP significantly inhibited increments in L^(*) values as well as grease scores while also reducing accumulation rates for oily waxes throughout most stages over its shelf period,additionally delaying transitions from flaky-wax structures towards their amorphous counterparts.During the initial 7 d of storage,several enzymes involved in the biosynthesis and metabolism of greasy wax components,including lipoxygenase(LOX),phospholipase D(PLD),andβ-ketoacyl-CoA synthase(KCS),exhibited an increase followed by a subsequent decline.The activity of LOX during early shelf life(0–7 d)and the KCS activity during middle to late shelf life(14–21 d)were significantly suppressed by 1-MCP.Additionally,1-MCP effectively maintained firmness,total soluble solid(TSS)and titratable acid(TA)contents,peroxidase(POD),and phenylalanine ammonia-lyase(PAL)activities while inhibiting vitamin C degradation and weight loss.Furthermore,it restrained polyphenol oxidase(PPO)activity,ethylene production,and respiration rate increase.These findings demonstrate that 1-MCP not only delays the onset of peel greasiness but also preserves the overall storage quality of‘Yuluxiang’pear at a temperature of 20℃.This study presents a novel approach for developing new preservatives to inhibit pear fruit peel greasiness and provides a theoretical foundation for further research on pear fruit preservation.

Changes in Sugar Metabolism and Fruit Quality of Different Pear Cultivars During Cold Storage

This study evaluated the changes in sugar metabolism and fruit quality of diff erent pear cultivars during cold storage using seven major commercial pear cultivars belonging to diff erent Pyrus species, such as P. bretschneideri Rehd.("Huangguan,""Yali"), P. pyrifolia Nakai.("Wonhwang,""Hosui"), P. ussuriensis Maxim.("Jingbai,""Nanguo"), and P. communis L.("Bartlett"). The fi rmness, respiration rate, titratable acidity, total soluble solids, sugar content, and enzyme activity of the seven pear cultivars were investigated. SPSS was used for analyzing the signifi cance of diff erent indexes. Results showed that fructose was the dominant sugar, accounting for > 60% of total sugars, followed by glucose and sucrose. The respiration peak of almost all cultivars appeared within 60 days. The levels of fructose, glucose, sucrose, and total soluble solids increased within 90 days and then generally decreased. Acid invertase showed the highest activity among all pear cultivars, followed by neutral invertase, sucrose synthetase, and sucrose phosphate synthetase during storage.

Postharvest Low Temperature Conditioning Reduces Peel Browning and Improves Fruit Quality in Storage and Subsequent Shelf Life of Huangguan Pear

Huangguan pear (Pyrus bretschneideri Rehd cv. Huangguan) is a pear cultivar that rapidly developed in China. However, rapid postharvest browning appearing in fruit peel and core during storage and shelf life pose a challenge for their marketing. The potential for low temperature conditioning (LTC) treatment to inhibit peel browning and improve quality of Huangguan pears in storage and shelf life was investigated. Pears were treated at 8℃ - 9℃ for 1, 3, 6 and 9 d, respectively, physiological indexes, including peel and core browning, core breakdown, malondialdehyde (MDA) content and ethanol content were determined and quality in storage period and shelf life was evaluated in this paper. LTC treatment alleviated peel browning and core browning either in storage or shelf life remarkably;it also delayed the decline of firmness, total soluble solids and titratable acidity in storage to some extent, inhibited ethanol and MDA content both in storage and shelf life effectively and maintained juiciness and crispness of pear fruit in shelf life. These results showed that LTC can serve as an important tool for the regulation of Huangguan pears external and internal quality in storage and shelf life with economic benefits and LTC treatment for 6 d was the optimum condition in the present study.

Effect of Different Pollination Varieties on Qingxiang Pear Fruit Quality

With Qingxiang pear as test material,we study the effect of different pollination varieties on Qingxiang pear fruit quality. The results show that Xinshiji,Xizilu,Cuiguan and Yuanhuang as the pollination varieties for Qingxiang pear can create the best comprehensive quality,and these varieties can be chosen in production as the pollination varieties for Qingxiang pear,followed by Cuilu and Xishui.

Investigation of Tree Structure Parameters of High-quality and High-yielding Y-shaped Pear Orchards

In order to study reasonable tree structure parameters of Y-shaped pear orchards in natural conditions and at management technical level of Tai'an area, the tree structure and population structure of high-quality and high-yielding Y-shaped pear orchards were investigated. The results showed that when the yield of Y-shaped 'Oshu' was 2 550 kg/667 m^2 in the early fully fruiting period, the quantity of the branches per 667 m^2 was about 54 000, and the number of short branches was the largest, accounting for 80.1% of total number of branches, followed by middle branches, long branches and developmental branches. As the yield of Y-shaped 'Qiuyue' was 2 875 kg/667 m^2 in the early fully fruiting period, the quantity of the branches per 667 m^2 was 51 000, and the number of short branches was the largest, accounting for 75.6% of total number of branches, followed by middle branches, long branches and developmental branches. When the yield of Y-shaped 'Niitaka' was 3 000 kg/667 m^2 in the early fully fruiting period, the quantity of the branches per 667 m^2 was 43 000, and the number of short branches was the largest, accounting for 82.0% of total number of branches, followed by long branches, middle branches and developmental branches.

3个红梨品种在湖南的引种观察

对引入湖南省浏阳的3个红梨品种美人酥、红酥脆与满天红进行了生长结果习性、适应性以及果实品质的观察比较。结果表明,3个红梨品种在浏阳地区均能正常完成年生长周期,美人酥与满天红生长旺,坐果稳,盛果期树666.7 m 2产量1400 kg,红酥脆长势稍弱,产量1200 kg。3个红梨品种着色均不稳定,果皮锈斑较严重,对着色影响大,以满天红着色相对较好,美人酥次之,红酥脆较差。3个红梨品种均在9月中旬前后成熟,单果重300 g以上,肉质细,石细胞少。可溶性固形物含量13.0%~13.8%,可溶性糖含量9.05%~9.36%,均以美人酥含量最高,其次为满天红、红酥脆。总酸含量1.13~1.42 g/kg,以满天红最高,美人酥与红酥脆相近。综合分析认为,3个品种均不适宜在湖南地区大面积发展。

外源γ-氨基丁酸和外源褪黑素处理对红酥宝梨果实品质及糖代谢相关酶的影响

【目的】研究外源γ-氨基丁酸和外源褪黑素处理后,红酥宝梨果实不同发育阶段的糖代谢相关酶活性及果实糖含量的变化规律,明晰影响红酥宝梨果实糖积累的关键酶类,为红酥宝梨果实品质调控技术研发提供理论依据。【方法】以红酥宝梨为试验材料,于果实膨大期用5 mmol·L^(-1)、10 mmol·L^(-1)、20 mmol·L^(-1)的γ-氨基丁酸(γ-aminobutyric acid,GABA)溶液和50μmol·L^(-1)、100μmol·L^(-1)、200μmol·L^(-1)的褪黑素(melatonin,MT)溶液进行叶面喷施,对照为叶面喷施蒸馏水,研究其对梨果实发育过程中果实品质相关指标以及糖代谢相关酶活性的影响。【结果】适宜浓度的外源GABA处理和外源MT处理显著提高了红酥宝梨果实品质,其中,50μmol·L^(-1)MT处理显著提高了单果质量、增强了果实阳面着色效果、果肉硬度和蔗糖、山梨醇、果糖、总糖含量,以及甜度值和糖酸比。适宜浓度外源处理还能显著提高红酥宝梨发育过程中糖代谢相关酶类的活性,其中10 mmol·L^(-1)GABA处理对可溶性酸性转化酶(S-AI)活性、5 mmol·L^(-1)GA-BA处理对中性转化酶(NI)活性、200μmol·L^(-1)MT处理对蔗糖合成酶(分解方向)(SS-Ⅰ)活性、20 mmol·L^(-1)GABA处理对蔗糖合成酶(合成方向)(SS-Ⅱ)活性、50μmol·L^(-1)MT处理对蔗糖磷酸合成酶(SPS)活性均有显著提高。【结论】利用50μmol·L^(-1)浓度的褪黑素溶液对红酥宝梨进行叶面喷施,可显著提高单果质量、色差、可溶性固形物含量等果实经济性状和蔗糖磷酸合成酶活性,提高梨果实中蔗糖、山梨醇、果糖和有机酸含量、增加糖酸比和果实甜度,进而提高果实品质。

叶面喷施稀土微肥对南红梨果实采后品质的影响

【目的】通过叶面喷施稀土微肥改善南红梨果实品质,促进南红梨果皮着色,并筛选出稀土微肥叶面喷施最佳的施用浓度。【方法】采用不同浓度梯度的稀土微肥(800倍、1000倍、1200倍)与螯合稀土微肥(100倍、200倍、300倍)分别于花后70、100、130d进行叶面喷施,蒸馏水为对照,花后145d采收果实。贮藏0、5、10、15d对果实内在品质指标(硬度、可溶性固形物含量、抗坏血酸含量、石细胞含量、可滴定酸含量、丙二醛含量、乙烯含量)和外观指标(色差、花青苷含量)进行测定。通过荧光定量PCR测定采后果实中花青苷合成相关基因和乙烯相关基因的表达水平。【结果】稀土微肥进行叶面喷施后能够提高南红梨果实采后品质,稀土微肥800倍处理组效果最为明显,在采后各时期品质指标均优于对照,其中,在贮藏0d时,果实中抗坏血酸含量比对照显著提高47%,果实色差值、花青苷含量和可溶性固形物含量显著高于对照,分别是对照的3.9、4.4和1.3倍,石细胞、可滴定酸和丙二醛含量分别比对照显著降低34%、11%和19%;果皮中花青苷合成相关基因PuPAL、PuCHS、PuCHI、PuF3H、PuDFR、PuANS、PuUFGT表达量增加;果实硬度相比对照显著提高7.5%,乙烯合成相关基因PuACS1、PuACO_(2)、PuERF2表达量降低。【结论】叶面喷施稀土微肥能够明显提高南红梨果实品质,喷施稀土微肥800倍后果实品质提高最为明显;螯合稀土微肥300倍处理后果实的品质有显著的提升,但树体在喷施后出现大量落果现象。

切片厚度和护色处理对热风干燥雪花梨干品质的影响

采用热风干燥法制备雪花梨干。以色泽、硬度、弹性、咀嚼性、总酚、总黄酮、可溶性糖和感官评分为评价指标,考察切片厚度(3、4、5、6、7、8 mm)和护色处理(CaCl_(2)、NaCl、D-异抗坏血酸钠、柠檬酸溶液浸泡、热烫)对梨干品质的影响,并以Z-score(Z值)综合模型进行评价,优选出适宜的切片厚度和护色处理。结果表明:随着切片厚度的增加,梨干的颜色变深,硬度、弹性和咀嚼性增大,总酚和总黄酮含量降低,可溶性糖含量增加;Z-score综合模型评价结果显示,切片厚度为4 mm时,Z值总和最高。护色处理均能改善梨干色泽,提高总酚和总黄酮含量,但可溶性糖含量降低。D-异抗坏血酸钠处理组梨干的亮度值(L^(*))最高,红绿值(a^(*))和蓝黄值(b^(*))最低,色差值(ΔE)最小;CaCl_(2)处理提高了梨干的硬度;热烫处理降低了梨干的弹性和咀嚼性。Z-score综合模型评价结果显示,以0.8 g/100 mL D-异抗坏血酸钠溶液浸泡护色的Z值总和最高。综上,热风干燥制备雪花梨干的厚度和护色条件为:切片厚度4 mm、0.8 g/100 mL D-异抗坏血酸钠溶液浸泡10 min。

温度对真空浓缩梨汁品质的影响及其品质评价模型构建

目的:比较不同温度下真空浓缩梨汁的品质,构建浓缩梨汁品质评价方法。方法:以鲜榨雪花梨汁为材料,分别在50、60、70、80℃下进行真空(真空度0.005 MPa)浓缩,考察温度对浓缩梨汁的褐变度、pH、总酚含量、总黄酮含量、Fe^(3+)还原力、可溶性糖、有机酸以及挥发性成分的影响,构建品质评价模型。结果:温度升高会显著(P<0.05)降低浓缩梨汁pH、酒石酸和富马酸含量,升高褐变度、总酚含量、总黄酮含量、Fe^(3+)还原力、奎宁酸、苹果酸、柠檬酸。醇类物质在50℃浓缩梨汁中含量最高,为4.753μg/mL;酯类物质在70℃浓缩梨汁中含量最高,为2.808μg/mL;醛酮类物质在70℃浓缩梨汁中含量最高,为12.478μg/mL。本研究得到了浓缩梨汁品质评价的模型,发现70℃是真空浓缩梨汁的最适温度。结论:温度对浓缩梨汁品质有明显影响,品质评价模型能较好区分,可为浓缩梨汁品质控制提供参考。

沼液配方肥对梨果实品质和土壤养分的影响

为研究土施沼液配方肥对梨果实品质及土壤养分的影响,以‘黄冠’和‘鸭梨’为试材,设置不同量沼液配施化肥,通过土壤施用沼液配方肥,测定产量、单果重、可溶性总糖含量等果实品质相关指标及土壤营养元素、有机质等土壤养分的相关指标。结果表明:与果园常规施肥相比,T5处理显著提高‘黄冠’的单果重、产量、可溶性固形物含量、可溶性总糖含量,分别提高16.96%、28.25%、11.87%和17.46%,T5处理显著降低‘黄冠’的可滴定酸含量,降低18.18%;T5处理显著提高‘鸭梨’的单果重、产量、可溶性固形物含量、可溶性总糖含量,分别提高12.12%、20.69%、20.41%和15.84%。与果园常规施肥相比,沼液配方肥的全氮、全磷、全钾均有不同程度的提高,T5处理效果最显著,在[0~20)cm土层,分别提高19.47%~26.46%、20.45%~23.81%、25.00%~28.89%;在[20~50] cm土层,分别提高18.08%~26.67%、20.56%~27.24%、9.46%~13.89%。T5处理显著提高土壤碱解氮含量、速效磷含量、速效钾含量、有机质含量,在[0~20]cm土层,分别提高14.57%~24.77%、22.85%~34.06%、17.87%~27.2%、23.95%~36.2%;在[20~50] cm土层,分别提高22.52%~26.5%、15.16%~26.2%、12.6%~33.01%、13.95%~16.04%。综上所述,通过土施沼液配方肥,T5处理更利于提高梨果实品质和土壤养分。

不同保鲜剂处理对鲜切库尔勒香梨品质的影响

为探索不同保鲜剂处理对鲜切库尔勒香梨的保鲜效果,以新疆库尔勒香梨为试材,选用不同保鲜剂(褪黑素、氯化钠、氯化钙、水杨酸)处理,通过测定其理化指标及菌落总数,分析货架期鲜切梨的保鲜效果。结果表明:4种保鲜剂对鲜切梨均具有较好保鲜效果。与对照组相比,4种保鲜剂均能够有效抑制多酚氧化酶活性,减缓鲜切梨褐变,维持鲜切梨可溶性固形物、总酸、总糖、维生素C含量。在所有处理组中,褪黑素处理组和水杨酸处理组可较好地维持鲜切梨的质量和色泽,显著抑制微生物生长,减缓品质下降,能够有效延长鲜切库尔勒香梨的货架期。

玉露香梨两种树形光照分布与果实产量及品质的比较

以树龄4 a玉露香梨为试材,研究倒伞形和圆柱形两种树形冠层内的光照分布及其对果实产量及品质的影响。研究表明,两种树形冠层内相对光照强度变化一致,都是从上层至下层,从外围至内膛逐渐减弱。两种树形的果形指数相近,单果质量、果肉硬度和石细胞含量也一致,都从树冠上层至下层逐渐降低,果形指数逐渐增高,可溶性固形物均表现为树冠中层>上层>下层。但圆柱形树体果实产量低于倒伞形树形,硬度和石细胞含量低于倒伞形树形;单果质量、可溶性固形物和可滴定酸都高于倒伞形树形。综和评价,圆柱形树形更适宜西北高原环境,生产实践中应结合修剪调整产量。

库尔勒香梨大果芽变的鉴定与评价

为鉴定和评价库尔勒香梨大果芽变的性状,为生产栽培和遗传育种提供理论依据,在2020—2021年对库尔勒香梨(对照)及其大果芽变的植物学形态、生物学特性、品质特性进行比较分析。结果表明,大果芽变果实呈倒卵形,库尔勒香梨呈纺锤形;大果芽变的叶片保卫细胞宽度和果肉细胞长度均显著增大;在果实动态发育过程中,大果芽变的单果重及果实含水率均显著高于库尔勒香梨,在果实成熟期,与库尔勒香梨相比,大果芽变果实的可溶性糖含量及糖酸比分别显著提高78.39%和84.54%,石细胞含量显著降低33.33%。经表型性状和品质特性分析,判定大果芽变为库尔勒香梨的优良芽变,可作为品种改良及新品种选育的亲本材料。

‘玉露香’ב香红梨’F1代果实品质分析、优系筛选及品质评价方法

杂交育种是梨新品种选育的主要途径,杂种F1代的有效选择是筛选优良株系的关键环节。为了建立一套适合梨杂种后代果实品质评价的方法,本试验以‘玉露香’ב香红梨’杂交F1代为材料,测其10个优良单株14个果实品质性状指标并进行变异和相关性分析,用主成分分析、聚类分析和“合理-满意度”分析分别进行综合评价,筛选适宜的梨果实品质评价指标和方法,并对10个单株果实品质进行排序。结果表明,在构成果实品质主成分的信息中提取出5个主成分,结合聚类分析最终确定14个果实品质指标可简化为5个代表性指标:单果重、糖酸比、心果比、可溶性糖含量和果皮厚度。为了进一步验证主成分和聚类分析选出的5个代表性指标的可靠性再进行“合理-满意度”分析,依旧以这5个指标进行评价,结果发现除株系1-9和4-11排序上与其存在较大差异外,其他株系排序与主成分分析的结果基本相似,最终结合果实感官品质评价和聚类分析筛选出6个优株:1-9、2-160、2-166、3-208、4-11、4-156。本研究将主成分分析、聚类分析、“合理-满意度”多维价值理论合并用于‘玉露香’ב香红梨’后代果实的评价及验证得出,仅运用简化的5个指标进行主成分分析就可以较准确地对杂交后代单株果实品质进行评价并排序。这个方法可使梨果实品质评价得以简化,为梨果实品质综合评价提供新的思路和方法,可为杂交后代高效株选提供参考。

结果部位不同光照条件对梨果实品质的影响

为促进新疆主干形梨树的推广应用,以库尔勒香梨、玉露香梨和新梨7号树冠内膛遮荫果实及光照良好外部果实为试验材料,对比分析了不同光照条件对果实品质的影响。结果表明,与树冠内膛遮荫果实相比,外部光照良好的库尔勒香梨、玉露香梨和新梨7号果实亮度值(L^(*))分别显著提高了12.87%、7.24%和6.02%;红绿色度值(a^(*))值分别显著提高了62.88%、46.02%和18.88%,果面色泽好,颜色红;单果重、纵横径有一定提高,但不存在显著性差异;可溶性总糖、可溶性固形物及咀嚼性显著提高,果实的蔗糖、果糖、VC、硬度和有机酸等品质指标有一定改善,但不存在显著性差异。可见,树体外部光照条件良好的果实品质优于内膛遮荫果实,在生产中,应当加强修剪,改善果实光照条件。

不同采收期对延香梨果实品质及贮藏性的影响

【目的】研究不同采收期对延香梨果实品质及贮藏性的影响,为延香梨最合理采收期的选择和良好贮藏品质的保持提供理论依据。【方法】以吉林省延边州8年生延香梨为试材,设置了4个采收期,分别为9月18日、 9月25日、10月2日、10月9日,将每个采收期采收的果实进行贮藏(4℃冷藏)并测定单果质量、可溶性固形物质量分数、果实硬度、维生素C含量等生理指标,采收当天测1次,每隔7 d测1次,共测4次。研究不同采收期对采后延香梨果实品质的影响。【结果】4个采收期中,9月25日采收期延香梨果形指数最好、水分和维生素C含量流失最少、果实软化程度最小、落果率和烂果率相对较低,且在第21 d时,9月25日采收期的延香梨果实可溶性固形物质量分数最高。【结论】延边地区延香梨的最佳采收期应在9月25日前后。

盐碱胁迫对3个梨品种果实品质的影响

为探究盐碱胁迫对梨果实品质的影响,本文对比分析了黄三角盐碱地和非盐碱土地生长的梨果实品质差异。结果表明,盐碱胁迫显著降低了新梨7号、黄冠、秋月3个梨品种的单果重,提高了梨果实可溶性固形物、可溶性糖含量和总酸含量,但果形指数、硬度、石细胞含量差异不显著。

基于优化施肥下养分投入与梨产量品质的整合分析及施肥建议

[目的]本文旨在明确我国梨主产区农户常规养分投入和产量现状,研究不同氮(N)、磷(P_(2)O_(5))和钾(K_(2)O)优化施肥措施对梨产量和品质的影响,为通过养分优化管理协同提高我国梨产量和品质提供科学依据。[方法]搜集了1992—2022年公开发表的关于优化施肥对梨产量及品质影响的期刊文献112篇。通过对提取的数据进行整合分析,研究常规施肥和优化施肥下梨产量及N、P_(2)O_(5)和K_(2)O施用量间的关系,并基于产量效应对我国各梨主产区提出针对性施肥建议。[结果]从全国范围看,我国梨平均产量为31 t·hm^(-2),N、P_(2)O_(5)和K_(2)O平均施用量分别为453、235和320 kg·hm^(-2),全国范围内普遍存在N、P_(2)O_(5)和K_(2)O肥养分投入量偏高及各主产区间差距大的现象。与常规施肥相比,优化N、P_(2)O_(5)和K_(2)O施肥分别提高果实可溶性糖含量5.5%~7.3%、果形指数1.5%~1.6%、维生素C含量3.0%~3.4%,降低总酸含量3.6%~7.3%和果皮硬度1.4%~2.2%。同时,一定程度上减施N、P_(2)O_(5)和K_(2)O有助于梨的增产提质,以此为依据可针对各主产区提出N、P_(2)O_(5)和K_(2)O适宜的施用区间:西部产区最佳投入量分别为292.9~390.5 kg·hm^(-2)、113.1~169.6 kg·hm^(-2)和71.0~106.4 kg·hm^(-2);长江流域产区最佳投入量分别为289.0~385.3 kg·hm^(-2)、221.7~277.1 kg·hm^(-2)和158.7~238.0 kg·hm^(-2);环渤海产区最佳投入量分别为228.1~342.2 kg·hm^(-2)、113.9~170.8 kg·hm^(-2)和261.6~348.8 kg·hm^(-2);黄河故道产区最佳投入量分别为258.7~388.1 kg·hm^(-2)、164.1~218.8 kg·hm^(-2)和330.1~440.1 kg·hm^(-2)。[结论]优化施肥能够协同提高我国梨树产量和果实品质,以此为基础提出的针对性施肥建议有助于实现我国梨主产区的高效绿色可持续发展。

酒泉早酥红梨果实品质与土壤养分的多元分析及优化方案

【目的】探究酒泉早酥红梨园土壤养分对果实品质的影响,提出适宜生产优质早酥红梨的土壤养分优化方案,为实现早酥红梨的高质量发展提供理论依据。【方法】测定酒泉市肃州区和敦煌市早酥红梨的果实品质和土壤养分,采用描述性统计分析、相关分析和线性回归分析等方法,筛选出影响早酥红梨果实品质的主要土壤养分因子;通过建立果实品质与土壤养分关系的线性规划方程,求解获得早酥红梨果品最优时的土壤养分优化方案。【结果】酒泉早酥红梨园土壤特征为偏碱性,有机质、碱解氮含量偏低,有效磷、速效钾含量处于中等水平,交换性钙、交换性镁含量偏高,土壤肥力系数为1.18,土壤肥力等级为三级,属于一般;通过相关分析、回归分析筛选出影响早酥红梨果实品质的主要土壤养分因子为有机质、有效磷、速效钾,建立线性规划方程组求解得出早酥红梨品质达到最优时的土壤优化方案为:土壤有机质含量为21.44 g/kg、碱解氮43.96~44.46 mg/kg、有效磷30.86~55.99 mg/kg、速效钾105.67 mg/kg、交换性钙11.68~13.29 g/kg、交换性镁0.77~1.38 g/kg。【结论】在管理酒泉早酥红梨园时,根据实际情况,改良土壤盐碱度,增施有机肥,适时适量施用氮、磷、钾肥,减少钙、镁肥,达到科学配方施肥技术标准,以实现早酥红梨高产、优质、高效的可持续发展目标。