Changes in Postharvest Quality and Flavor of ‘Nanhong Pear’ at Varying Temperatures

Abstract:

To investigate the influence of varying storage temperatures on the postharvest quality and flavor of ‘Nanhong Pear’, harvested ‘Nanhong Pear’ fruits were separately stored in constant-temperature boxes at 0, 10, 20 and 30 ℃. Sensory and nutritional indicators of the fruits were measured at seven-day intervals, and changes in flavor were determined using gas chromatography-ion mobility spectrometry. The results indicated that ‘Nanhong Pear’ fruits stored at 0 ℃ exhibited no discernible change in color or evidence of rotting and browning during the storage period. At this temperature, fruit ripening was also inhibited, leading to the maintenance of a relatively astringent flavor in the fruits. ‘Nanhong Pear’ fruits stored at 10 ℃ exhibited soft, golden-yellow flesh, and a hardness of 3.47 kg/cm2 after 21 days of storage. Their flavor became unpleasant after 28 days. In pear fruits stored at 20 ℃ and 30 ℃, yellowing and softening of the flesh occurred after 7 days of storage, while rotting, browning, and an unpleasant flavor developed after 14 days. The findings of this study indicate that temperature exerts an important influence on the postharvest quality and flavor changes of ‘Nanhong Pear’. Specifically, a temperature of 0 ℃ is optimal for long-term storage and transportation of ‘Nanhong Pear’ fruits, while 10 ℃ is suitable for short-term storage and on-shelf sales. Fruits are best consumed at 14~21 days of storage. ‘Nanhong Pear’ fruits stored at 20 ℃ and 30 ℃ suffer quality deterioration after 7 days of storage, indicating that fruits stored at these temperatures are only suitable for short-term sales after harvesting.