Study on the quality change of crown pear during storage

Abstract

Using the high-quality Crown Pear as the subject of experimental research, an analysis of the changes in the quality of Crown Pears during a storage period is conducted to provide a theoretical basis for the development of the pear cold storage industry. The study utilizes a handheld digital refractometer, texture analyzer, colorimeter, T-type thermocouple, and electronic balance to explore six aspects of Crown Pears: soluble solids content, hardness, color difference, freezing point, drying loss, and taste. The results reveal the following changes in pear quality during different storage periods within one cycle: the content of soluble solids in Crown Pears initially increases and then decreases during the storage period; hardness decreases with increasing storage time; the external appearance of pears gradually darkens; and drying loss increases with storage time. During the cold storage process of Crown Pears, the optimal temperature setting for the cold storage should be maintained at -1°C to 0.5°C. The flavor of Crown Pears is not optimal during the early stage of storage. The storage time for Crown Pears should be within four months.