Study on Post-harvest Physiology and Biochemistry Changes of Housui Pear

In this experiments,the post-harvest flesh softening,browning physiology and biochemistry changes of housui pear were studied during the fruits were kept at 20 ℃ and 80%～85%RH.The results showed that housui pear had respiration and ethylene climacteric period.After climacteric period,the firmness properties of flesh was lightly declined,but the flavor property of fruit was decreased sharply.The flesh softening was determined by polygalacturonase and amylase activity during climacteric period.The storage detection index of fruit including browning degree,phenolics content,flavonoids and MDA(Malondialdehyde) content were peel core flesh.PPO(Polyphenoloxidase) activity was core peel flesh.Relative conductivity of peel was lower than flesh and core.The results suggested that the critical effect factors of the storage of housui pear were flesh softening and fruit flavor deterioration,not browning.