通过测定圆黄梨浊汁贮藏期间的各种指标，对圆黄梨浊汁贮藏期间各项品质的变化进行了研究。结果表明：圆黄梨浊汁在室温、4 ℃及0 ℃三种不同温度贮藏过程中，pH值、还原糖、氨基态氮、可溶性蛋白随时间的延长均呈明显下降趋势；总色差和5-羟甲基糠醛含量上升的趋势。圆黄梨浊汁在4 ℃和室温比在0 ℃贮藏过程中各项指标的变化明显，说明0 ℃条件下圆黄梨浊汁的美拉德反应进行缓慢，是较适合圆黄梨浊汁贮藏的温度。

Maillard reaction of the cloudy juice that prepared from Wonhuwang pear was studied during the storage at different temperature. The results showed that pH, reduced sugar, amino acid and soluble protein had a decreasing trend. Total color aberration and 5-HMF rosed gradually during the storage at different temperatures. Cloudy Wonhuwang pear juice suffered lower change of physicochemical indexes during storage at 0 ℃ than at 4 ℃, which indicated that 0 ℃ was the better storage temperature for cloudy Wonhuwang pear juice due to the slowed speed of Maillard reaction.

“十一五”国家科技支撑计划重点项目（2006BAD22B07）；国家梨产业技术体系建设专项；农业部“948”项目（2006-G27-7）；青岛市科技局梨种质资源创新与新品种选育项目