Figures (5)  Tables (1)

    • Figure 1. 

      Decay incidence of 'Ruaner' pears with three harvest maturities (HM1, HM2, and HM3) after 0, 15, 30, 45, 60, 90, and 120 d of cold storage (0 °C) plus 1, 4, 8, and 12 d at shelf (20 °C). Values are presented as the means ± standard deviation (SD).

    • Figure 2. 

      (a) Flesh firmness (FF), (b) hue angle, (c) soluble solids content (SSC), (d) titratable acidity (TA), and (e) sensory score of textural quality of 'Ruaner' pears with three harvest maturities (HM1, HM2, and HM3) after 0, 15, 30, 45, 60, 90, and 120 d of cold storage (0 °C) plus 1, 4, 8, and 12 d at shelf (20 °C). Values are presented as the means ± SD.

    • Figure 3. 

      (a) Total phenolics (TP), and (b) flavonoids (TF) of 'Ruaner' pears with three harvest maturities (HM1, HM2, and HM3) after 0, 15, 30, 45, 60, 90, and 120 d of cold storage (0 °C) plus 1, 4, 8, and 12 d at shelf (20 °C). Values are presented as the means ± SD.

    • Figure 4. 

      The ability to (a) scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals, and (b) ferric reducing antioxidant power (FRAP) of 'Ruaner' pears with three harvest maturities (HM1, HM2, and HM3) after 0, 15, 30, 45, 60, 90, and 120 d of cold storage (0 °C) plus 1, 4, 8, and 12 d at shelf (20 °C). Values are presented as the means ± SD.

    • Figure 5. 

      Changes between (a) titratable acidity (TA) and hue angle, and (b) three-dimensional (3D) scatter plot of decay, hue angle, and TA in 'Ruaner' pears with three harvest maturities (HM1, HM2, and HM3) after 0, 15, 30, 45, 60, 90, and 120 d of cold storage (0 °C) plus 1, 4, 8, and 12 d at shelf (20 °C).

    • Decay FF HA SSC TA SSTQ TP TF DPPH FRAP
      Decay
      FF −0.408*
      HA −0.726* 0.707*
      SSC 0.551* −0.361* −0.594*
      TA −0.781* 0.342* 0.756* −0.435*
      SSTQ 0.310* −0.970* −0.593* 0.205 −0.225
      TP −0.724* 0.497* 0.890* −0.451* 0.876* −0.391*
      TF −0.704* 0.557* 0.853* −0.455* 0.869* −0.440* 0.936*
      DPPH −0.725* 0.631* 0.901* −0.506* 0.811* −0.523* 0.909* 0.943*
      FRAP −0.711* 0.430* 0.870* −0.489* 0.869* −0.314* 0.942* 0.897* 0.886*
      FF, flesh firmness; HA, hue angle; SSC, soluble solids content; TA, titratable acidity; SSTQ, sensory score of textural quality; TP, total phenolics; TF, total flavonoids; DPPH, the ability to scavenge DPPH free radicals; FRAP, ferric reducing antioxidant power. * indicates significant p < 0.05.

      Table 1. 

      Correlation analysis of decay, flesh firmness, hue angle, soluble solids content, titratable acidity, sensory score of textural quality, total phenolics, total flavonoids, the ability to scavenge DPPH free radicals, and ferric reducing antioxidant power of 'Ruaner' pears with three harvest maturities (HM1, HM2, and HM3) after 0, 15, 30, 45, 60, 90, and 120 d of storage at 0 °C plus 1, 4, 8, and 12 d at 20 °C.