Effects of Different Gas Compositions on Postharvest Storage of Hosui Pear Fruit

In this paper, Hosui pear fruits were chosen as the research materials and treated by different gas compositions(O2∶CO2), and the change regulation of fruit quality was investigated during 140 days storage under(0±0.5) ℃ and 95%relative humidity condition. The results showed that, during the storage, the fruit hardness and titratable acid content decreased gradually, the fruit hardness and titratable acid content of 2% O2+1% CO2 and 5% O2+5% CO2 treatments were significantly lower than the control(20.9% O2+0.03% CO2)(P0.05), and the treatments of 5%O2+1% CO2, 5% O2+3% CO2,10% O2+1% CO2 and 10% O2+3% CO2 were higher than the control. Both VC content and soluble solids content(SSC)firstly increased and then decreased, and the treatment of 5% O2+1% CO2 could better put off the appearance of peak and higher peak value. There were significant differences on the weight loss rates of Hosui pear fruits. In this experiment, the storage quality of Hosui pear fruits was the best in 5% O2+1% CO2 treatment.