Jinbai pear was treated with an ozone producer at 2, 5, and 10 minutes at regular intervals during storage at room temperature. Comparing with control, all fruits treated maintained the hardness, lowered the losing of weight, increased the soluble solid content (SSC) , and prolonged the time of storage. The best time of treatment was 5 minutes. The respiration rates of treated fruit were higher than those of control.
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