Study on the changes of physiological indexes related to browning during fruit development in pears

Abstract：【Objective】The study was to reveal the changes of physiological indexes related to browning during the development of pear fruits.【Methods】With six pear cultivars, among which three are easy to get brown and three are not easy to get brown, as the experimental materials, the changes of physiological indexes were studies, such as browning degree, pH value, the contents of total phenolics, total flavonoids and total acid as well as PPO activity during the fruit development.【Results】The pH value, browning degree, total acid, total phenolics, total flavonoids and PPO activity all decreased during fruit development.Overall, the pH in the fruit easy to get brown was lower than that in another type of cultivars, and the browning degree, the contents of total acid and total flavonoids as well as PPO activity were higher during the fruit development.Correlation analysis indicated that browning degree was significantly and positively correlated with the total phenolics, total flavonoids, p H value and PPO activity during fruit development.【Conclusion】The results can be used as reference for further study on the mechanism of fruit browning in the future.