THE STUDY ON RIPENING CHARACTE- RISTICS OF FU XIANG PEAR *
Zhong Yaoguang ** ,Cui Chengdong, Zhang Guojan, Wang Jing (Northeast Agricultural Uniersity, Harbin, 150030 PRC) R. Nakamura, A. Inaba, Kubo (Okayama University, Japan PRC)
The ripening characteristics of Fu Xiang pear at room temperature was studied in this paper. The results showed that the content of reducing carbohyarate and total carbohydrate increased, titratable acid and firmness deceased, radio of carbohydrate and acid rose, skins of fruits were coloured promptly, the fruits sent forth delicate fragrance, the favour of fruits was excellent. Compared with that of fruits picked Later, the rot rate of fruits picked earlier deceased prominently. To sum up all kinds of factors, it is best for Fu Xiang pear to be picked in August 15 in Harbin.
【CateGory Index】： S661.201