Studies On The Change Of Fruit Quality During Storage In Different Lines Of Pyrus Ussuriensis 'Anli'

Pyrus ussuriensis'Anli',a excellent cultivar which is cultivated in Yanshan area, is a storage fruit belonging to Pyres ussuriensis Maxim. Many people like its special sour flavour. As an old cultivar, products many different varieties. After investigating in many places, find there are some superior'Anli'trees in everywhere and they have individual character in serves organ: quality, the content of nutrition is flesh, the fruit storage character and the fight against had situation of the tree.Different lines of'Anli'in Yanshan area were stored in common temperature and 4℃cold storage in 2009. The content of main nutritional composition and difference and rule of charge in different lines of'Anli'under different storage temperature we studied. The difference between the fruit quality pre and post ripening and the lines under common temperature can provide theory basis for eating and processing. The main research results are as follows:1. Under the different temperature storage , the fruit quality trend is different. The drowntrend of fruit hardness, vitamin C and titratable acid in room temperture is higher than in cold storage; The uptrend of total soluble solids in room temperture is higher than in cold storage; The uptrend of soluble sugar in cold storage is higher than in room temperature.2. During the storage process, the content of hardness and vitamin C dropped significantly in 30d, after 30d the decline becomed slow and the hardness and vitamin C almost disappear in the later. Soluble solids and soluble sugar shows ascendant trend in storage prophase, reaches the maximum in room temperature conditions in 60-90d while reach maximum in cold storage in 90-140d. The trend of titration acid and soluble sugar was dripped first and then increased in storage process.3. Differences exist between the quality of storage during lines. During the storage period, the hardness and titratable acid is highest in Dacui village and lowest in Donle village. The vitamin C highest is highest in Laohuxigou village and the others have no obvious difference; The soluble sugar and soluble solids have no regularly; Fruit browning speed and browning area lightest in east village, the heaviest is Dacui village, the appearance of fruit quality is best in Dongle willage and it is hateder to unfavorable oxidation browning in edible and processing.4. When 7'Anli'storage at room temperature for 30-40d to complete the after-ripening, fruit external quality cooked process and intrinsic quality all change greatly. PH value, hardness, content of vitamin C, cellulose and pectin are all more when before then after ripening more dry matter, stone cells, soluble solids, can titration acid, soluble sugar, fructose, sucrose when after than before ripening; Other lines of quality changes not obvious. Stone cells average value is 1.52 g, which belong to very much type; Vitamin C for average content is 2.39 mg/ 100 g, so the content is low.5. To compared of character the Anli overall between different regions, we can see there is a big difference between nutrients of different'Anli'line. In the seven lines, the Dongle village 10-7, 10-8 fruit havethe best quality, 10-7 with the thinnest pericarp, including minimum acid amount. Dongle village 10-8 have the highest single weight, vertical and horizontal diameter, pericarp thickness, stone cells, soluble solids, sugar, free amino acids, and it's not easy browning. Besides, it is appropriate to be a fine line of eating and processing for further study.6. The content of cellulose and pectin reduce after ripening that make hardness reduced and fruit softened. Hardness and pectin, cellulose have a significant positive correlation (P<0.05). Laohuxigou 11-2 have the highest content of pectin and cellulose, the smallest change of hardness, the best line for storage, during storage period, the least loss for nutrient, which can be used as excellent storage line to develop and utilize.7.'Anli'have high content of phenolic substances, easy browning. After ripening, the conent of phenolic substances increaseswhich result in that browning degrees increased. Fruit phenols content in different parts of have the significant difference, pericarp>heart of fruit > fruit flesh, appearance the heart browning level are higher than the fruit flesh. 7 lines of'Anli'have significant difference for the browning degree. The lines of Dongle village 10-7 and 10-8 have the smallest storage browning and can be best for eating and processing.