Analysis of the Postharvest Storage Characteristics of Two New Pear Cultivars ‘Shannongsu’ and ‘Xincixiang’
Susu Zhang | Sumin Qi | Bin Li | Jing Zhang | Can Cui | Rui Zhang | Zhiquan Mao | Nan Wang | Xuesen Chen | Zongying Zhang
‘Shannongsu’ and ‘Xincixiang’ were two new late-ripening pear cultivars with high quality, that were bred by our team. In order to clear the postharvest storage characteristics, mature pears were collected and stored at room temperature. Several fruit characteristics were evaluated over time, such as firmness, ethylene release rate, content of aroma components, softening-related enzyme activity, and gene expression. Both ‘Shannongsu’ and ‘Xincixiang’ were crisp and juicy stored after 60 d at room temperature, which exhibited excellent storage characteristics. The storability may be comprehensive result of low levels of ethylene production, aroma synthesis, softening-related activities, and gene expression. The research cleared the storage characteristics of ‘Shannongsu’ and ‘Xincixiang’ at room temperature for the first time, which will provide scientific theoretical guidance for fruit production and marketing.
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