Abstract
The physiological and quality changes of 'Cuiguan' pear stored both at room and low temperature were investigated. The results showed that soluble sugar, titratable acid and vitamine C contents decreased rapidly after harvest, which indicated that quality deterioration in 'Cuiguan' pear was a senescence process and closely related to nutrients loss. During postharvest senescence, the consumption of nutrients caused by respiration made the fruit lose their unique flavor. Meanwhile, the accumulation of active oxygen species due to inefficient scavenging capacity of SOD, CAT, POD resulted in damage of cell construction, which in turn promoted the senescence process mainly manifested as fruit softening and the formation of off-flavor. The deconstruction of cell membrane also provided the contact of PPO and polyphenolic compounds leading to flesh browning. The production of ethylene stimulated fruit respiration. Low temperature significantly inhibited the fruit senescence process, therefore refrigeration is a key to postharvest storage of 'Cuiguan' pear.
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