【摘要】 该文通过缓慢降温和急速降温方法对早、中、晚3种不同成熟度的鸭梨进行处理并于冰温（0℃～1℃）下贮藏，应用高效液相色谱法（high performance liquid chromatography,HPLC）对鸭梨中可溶性糖含量进行测定。结果表明，鸭梨果肉和果皮的可溶性糖由果糖、葡萄糖和蔗糖组成，果糖含量最多，果肉中果糖含量高于果皮。鸭梨在冰温贮藏过程中果肉、果皮的果糖、葡萄糖和蔗糖含量均呈现下降趋势。早采和中采缓慢降温处理果的可溶性糖含量普遍高于急速降温处理果，到贮藏末期，中采缓慢降温处理果可溶性糖含量适中。因此，中采鸭梨结合缓慢降温能够更好地保持果实中可溶性糖含量和鸭梨的品质。更多还原

【Abstract】 In the present study,early,middle,and late ripening pears were treated by slow cooling and rapid cooling,followed by ice-temperature(0 ℃-1 ℃)storage. The content of soluble sugars in pears was determined by high performance liquid chromatography(HPLC). The results showed that the soluble sugars in the pulp and peel of pears were composed of fructose,glucose,and sucrose. The fructose content was the highest,and the fructose content in the pulp was significantly higher than that in the peel. The fructose,glucose,and sucrose content in the pulp and peel of pears showed a decreasing trend during ice-temperature storage. The soluble sugar content in the early and middle ripening fruits treated with slow cooling was generally higher than that in fruits treated with rapid cooling,and the soluble sugar content in the mid-ripening fruits treated with slow cooling was moderate at the end of storage. Therefore,the soluble sugar content and the quality of pears could be guaranteed in mid-ripening pears by slow cooling.更多还原