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An pear (Pyrus ussuriensis'Anli ') is a storability varieties of of Akiko pears system Yanshan along the cultivation of a more local varieties, and liked by consumers for its unique sour. As an old breed of long-term cultivation process a lot of variation types. Field visit, I found all over some fine individual, they have their own characteristics in the sensory quality of fruit pulp nutrient content, the fruit storability and tree stress resistance. The test as test materials to the the Yanshan regions the different security pear strains fruit, and in 2009 the natural room temperature and 4 ° C cold storage, storage, differences in nutrient content of different security pear strains and its dynamic variation under different storage temperatures; before and after 2010 in the case of storage at room temperature after-ripening fruit quality difference between change and strains to provide a theoretical basis for the fruit fresh and processing. The main findings are as follows: 1. Storage at different temperatures, different fruit quality trend. Fruit firmness, vitamin C, titratable acidity downward trend in room temperature higher than the cold storage; soluble solids upward trend higher than cold storage at room temperature; soluble sugar upward trend in cold storage above room temperature. 2 during storage, the hardness, vitamin C within 30d was significantly decreased, 30d then decreased slowly, subsequent hardness and vitamin C had almost disappeared. Soluble solids, soluble sugar upward trend in early storage, the room temperature reaches the maximum 60-90d, cold storage reaches the maximum 90-140d. Titratable acidity and soluble sugars during storage under showed a trend first and then decreased. 3 the preservative quality differences between the strains. Cui Zhuang security pear strains hardness during storage, and the highest titratable acidity, Tung Lok Estate minimum; Tiger xigou vitamin C maximum, other strains were no significant differences; soluble sugar and soluble solids law; browning speed Browning area lightest Tung Lok Estate, heaviest Cui Zhuang, edible and the process should not be browning. 4.7 An pear strains stored at room temperature for 30-40d to complete the ripening process, the fruit external quality and internal quality have greatly changed. pH, hardness, vitamin C, cellulose and pectin content are greater than before after cooked cooked; DM, stone cells, soluble solids, titratable acidity, soluble sugar, fructose, sucrose are after-ripening after greater than before the after-ripening; Other quality variation is not obvious. Average 1.52g, stone cells are very much; vitamin C content 2.39mg/100g, at low levels. 5 An pear strains between the quality of the overall comparison, can be seen nutrients there is a big difference between the different areas of security pear strains. Seven lines east of Le Village 10-7,10-8 fruit quality best 10-7 peel the thinnest the lowest Hansuan; East Music Village 10-8 fruit weight, vertical and horizontal diameter, peel thickness stone cells, soluble solids, sucrose, free amino acids than other strains, and both the fruit is not easy browning, suitable as the fine lines of fresh and processed further research. 6. The ripening consequences gum and cellulose content decreased, resulting in lower hardness, fruit softening. Hardness and pectin, cellulose was a significant positive correlation (P lt; 0.05). Tigers the Xigou 11-2 fruit pectin and cellulose content, little change in hardness, storability best small loss of nutrients during storage, significantly better than the other strains, development and utilization of storage can be used as an excellent lines. 7. Safety pear phenolic substance content, easy browning; increased cooked phenols, resulting in increased degree of browning. The average difference of the fruit in different parts of phenolic content significantly, peel gt; pith gt; flesh, core browning appearance higher than flesh. 7 safety and pear strains between the degree of browning has obvious differences, which Le Village East, 10-7 and 10-8 lines browning degree during storage is preferred lines of fresh and processed.
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