Abstract: In order to improve the commerciality of Suli pear fruit，Jindingxiehua Suli pear was used as the material to study the effects of different semi‑underground ventilation storage time treatments combined with cold storage on its fruit quality during storage.The results showed that pear fruits stored in a ventilated warehouse could quickly turn yellow form green，and low temperature could effectively inhibit chlorophyll degradation.The combination of semi‑underground ventilation and cold storage could effectively improve the color of stored pear and promote the fruit peel to turn yellow from green.20 days of semi‑underground ventilation storage treatment could maintain fruit hardness，maintain high soluble solids（TSS）content，catalase（CAT）and superoxide dismutase（SOD）activities，and inhibit the increase of polyphenol oxidase（PPO）activity. After being stored in a semi‑underground ventilated warehouse for 20 days，pears were transferred to a cold storage for 200 days，and the fruit quality and various physiological indicators showed good performance. The peel of the pears turned yellow，the decay rate（3.3%）was the lowest，the fruit smoothness L^* value（78.5）was the highest，the TSS content（11.8%），hardness（3.88 kg/cm²），titrableacid（TA） content（0.098%），and carotenoid content（29.01 μg/g），SOD activity［354.48 U（/min·g）］，and CAT activity［12.97 U（/min·g）］were lower than those of direct cold storage（CK），but the difference was not significant. PPO activity［1 621.06 U（/ min·g）］was higher than CK and the difference was significant.The chlorophyll content in the fruit peel was significantly lower than CK.In summary，after 20 days of storage in a semi‑underground ventilated warehouse，pears should be transferred to a cold storage for medium to long‑term storage，which could meet consumer needs and maintain fruit quality comparable to cold storage.The operation was simple and convenient for application，and it could be promoted in pear producing areas.

Key words: Suli pear, Semi?underground ventilation warehouse, Storage, Cold storage, Quality

摘要： 为提高酥梨果实商品性，以金顶谢花酥梨为材料，研究不同半地下通风库贮藏时间处理后再结合冷库组合贮藏方式对其贮藏期间果实品质的影响。结果表明，通风库贮藏酥梨果实可快速退绿转黄，低温可有效抑制叶绿素降解，半地下通风库结合冷库贮藏可有效改善贮藏酥梨果实的色泽，促进果皮退绿转黄。20 d半地下通风库处理，可维持果实硬度，保持较高可溶性固形物（TSS）含量、过氧化氢酶（CAT）和超氧化物歧化酶（SOD）活性，抑制多酚氧化酶（PPO）活性上升。酥梨半地下通风库贮藏20 d后转入冷库贮藏200 d，果实品质和各项生理指标均表现较好，酥梨果皮转黄，腐烂率（3.3%）最低，果实光洁度L^*值（78.5）最高，TSS含量（11.8%）、硬度（3.88 kg/cm²）、可滴定酸（TA）含量（0.098%）、类胡萝卜素含量（29.01 μg/g）、SOD活性［354.48 U（/min·g）］和CAT活性［12.97 U（/min·g）］较直接冷库贮藏（CK）低但差异不显著，PPO活性［1 621.06 U（/min·g）］较CK高且差异显著，果皮叶绿素含量显著低于CK。综上，酥梨半地下通风库贮藏20 d后转入冷库中长期贮藏，既可满足消费需求又可保持与冷库贮藏相当的果实品质，且操作简单、方便应用，可在酥梨产地推广。

关键词: 酥梨, 半地下通风库, 贮藏, 冷库, 品质