Comparison Of Post-harvest Physiological Characteristics And Quality Control Techniques Of Korla Pear Family

In order to investigate the post-harvest biological characteristics of the korla family of fragrant pears,the present study compared the fruits from four aspects:texture,aroma components,saccharic acid components,respiration intensity and ethylene release.Through the fruit quality index correlation analysis,it is concluded that the main quality indexes for rupture force,pulp hardness（with skin）,slope,brittleness,hardness,adhesiveness and initial modulus of 1,through the analysis on the dynamic change of main quality index,representative of 14 d texture index,through comparing the korla fragrant pear family pome postharvest main quality indicators at the same time,it is concluded that the red crisp flesh hardness is biggest,korla fragrant pear and high curative value sweet flesh hardness center and the difference is not big,7,pear,pulp hardness is minimal.Fruit pulp by aroma different sampling ways than fruit juice aroma type and relative content is more,through the analysis on the dynamic change of aroma components,it is concluded that the 7 d berry aroma composition is representative,through comparing the korla fragrant pear aroma after family pome collected relative content,korla pears and red crisp aroma substances in the relative contents of aldehydes biggest,followed by aromatic compounds.The relative contents of aldehydes,ketones,esters,acids,alcohols and phenols were the highest,followed by those of ketones.By comparing the soluble sugar components and organic acid components of korla pear,the value on the 0th day was representative.The content of total sugar,fructose and glucose was the highest,and the relative content of fructose and glucose was about 99%of the total sugar.The relative content of sorbitol was very low,and sucrose was not detected.The relative contents of fructose,glucose and sorbitol in korla pear,yuluxiang and xinli 7 were all 50%,25%and the lowest sucrose.By comparing the titratable acid components of korla pear family after harvest,it was found that all pear varieties were malic acid dominant fruits,and malic acid content was the highest.The relative contents of succinic acid and oxalic acid in korla pear and red crisp cake were the second and the third respectively.The relative content of oxalic acid and citric acid was the second and the third respectively.The relative content of citric acid and succinic acid was the second and the third respectively.The relative contents of other organic acids were low.Through the korla fragrant pear family pome postharvest respiration and ethylene release a quantity to compare,it is concluded that with the extension of shelf time,the respiratory intensity and ethylene release a quantity to pear varieties were fluctuated after rising downward trend,are respiratory peak and ethylene peak,jump 7,pear,and ethylene release a quantity to a very low(<3μL·kg^-1·h^-1),without ethylene jump peak.The inhibitory effect of 1-MCP fumigation on the descendants of korla pear was better than that of1-MCP sustained release agent,which was manifested in the following aspects:keeping green of fruit,inhibiting greasiness of fruit surface and degradation of vitamin C,delaying the peak of respiration and ethylene release and reducing its peak value,and reducing the fruit decay rate.Through the fumigation treatment with different concentrations of 1-MCP in the descendants of korla fragrant pears,it was found that TR2 treatment had better effects than TR1 on keeping green peel,reducing greasiness of fruit surface,inhibiting respiration intensity and ethylene release,and inhibiting fruit rot.TR1 treatment had better effects than TR2 on inhibiting chlorophyll content degradation and chlorophyll fluorescence value decline in peel.Therefore,the overall fumigation effect of 1.0μL·L^-11-MCP is better than that of 0.5μL·L^-1 1-MCP.