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Table 1 Quality changes during ‘Housui’ pear storage a

From: Genome-wide analysis of polygalacturonase gene family from pear genome and identification of the member involved in pear softening

Attribute

Storage time/d

0

6

12

18

24

Weight loss (%)

0.00 ± 0.00 b

0.72 ± 0.19

1.45 ± 0.21

2.35 ± 0.39

3.10 ± 0.46

Firmness (N)

254.00 ± 12.17

223.67 ± 6.66

131.33 ± 21.46

107.33 ± 4.93

95.33 ± 3.06

Decay rate (%)

0.00 ± 0.00

0.00 ± 0.00

9.00 ± 1.00

17.00 ± 1.00

22.00 ± 2.00

Color (Pericarp)

L*

55.41 ± 0.34

54.19 ± 1.79

55.42 ± 0.55

54.73 ± 1.30

55.85 ± 2.58

a*

1.98 ± 0.21

2.22 ± 0.58

5.05 ± 1.56

8.80 ± 1.12

9.68 ± 1.56

b*

31.97 ± 0.35

34.00 ± 1.89

33.80 ± 0.74

34.25 ± 0.82

34.94 ± 3.28

Color (Cortex)

L*

66.24 ± 2.45

58.73 ± 2.97

61.23 ± 2.64

60.05 ± 3.19

66.00 ± 5.60

a*

−1.46 ± 0.11

−1.52 ± 0.13

−1.51 ± 0.19

−1.64 ± 0.14

−1.53 ± 0.09

b*

8.08 ± 0.34

6.89 ± 0.49

7.96 ± 0.70

8.20 ± 0.43

7.86 ± 0.99

  1. a Uniform and defect-free ‘Housui’ pear fruit were selected, randomly divided into several groups, packed with plastic bags, and then stored at 25 °C. Samples were taken every 6 d until decay rate over 20%
  2. b Data represented the mean value ± SE of three biological replicates
  3. The symbol * reflects the color measurment description. It is a standard color measurment notation.