【摘要】 为了揭示光强对库尔勒香梨果实品质的影响，以库尔勒香梨为试材，系统研究了不同光强下香梨果实的品质、果皮色素差异。研究结果表明：与遮光果实相比，100%光照可以提高香梨单果重，果实纵横比，可溶性糖、可溶性固形物、还原性糖、维生素C等含量；同时，降低了果面光洁度，果皮和果肉硬度，可滴定酸含量。总叶绿素、Chl a、Chl b含量随光强减小，逐渐降低，而Chl a/b值随光照强度的降低逐渐升高。随光强减弱香梨果皮中类胡萝卜素含量先升高后降低。花青素含量随光强减弱逐渐降低。总之，遮光降低香梨果实的内在品质，适当降低光强可以提高果实外在品质。更多还原

【Abstract】 In order to reveal the effect of light intensity on the fruit quality of Korla fragrant pear, Korla fragrant pear used as the test material, the quality of the fragrant pear and peel pigments under different light intensities were studied systematically.The results of the study show that compared with shading fruits, 100% light radiation can increase the fruit weight, fruit aspect ratio, soluble sugar, soluble solids, reducing sugar, and vitamin C content of the fragrant pear. At the same time, it reduced the smoothness of the fruit surface.The hardness of skin and flesh, titratable acid content also decreased. The content of total chlorophyll, Chl a and Chl b gradually decreased with the decrease of light intensity, while the value of Chl a/b gradually increased with the decrease of light intensity. With the weakening of light intensity, the carotenoid content in the peel of peel of fragrant pear first increased and then decreased. The anthocyanin content gradually decreased with the weakening of light intensity. From the above results, shading reduces the internal quality of the fragrant pear fruit, and reducing the light intensity appropriately can improve the external quality of the fragrant pear.更多还原