甘肃秋子梨后熟过程香气代谢分型与品质特征

doi:10.3864/j.issn.0578-1752.2026.20.010

Abstract

Abstract:

【Objective】 This study aimed to systematically analyze the changes in volatile compounds during the postharvest ripening stage of distinctive Pyrus ussuriensis (P. ussuriensis) cultivars from Gansu Province, to examine the correlation between cultivar and fruit softening and to screen cultivar-specific marker aroma components, so as to provide a theoretical basis for postharvest quality regulation.【Method】 Fruits from the five aforementioned pear cultivars (Lintao Maruaner, Wushan Xiangshuili, Lanzhou Ruanerli, Dongxiang Huangruaner, and Lintao Huangruaner) were evaluated at six postharvest ripening stages (0, 4, 8, 12, 16, and 20 days), with three biological replicates per cultivar at each stage. The composition and abundance of volatile aroma compounds were quantitatively analyzed using headspace solid-phase microextraction (HS-SPME; extracted at 45 ℃ for 60 minutes) coupled with gas chromatography‑mass spectrometry (GC-MS). Principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and odor activity value (OAV) analyses were employed to investigate differences in aroma metabolism among the cultivars and to identify key marker aroma compounds. Simultaneously, fruit firmness, soluble solids content (SSC), and color parameters were measured. 【Result】 A total of 161 volatile components were identified across nine chemical classes, prominently including esters (68 compounds), alcohols (23 compounds), and terpenes (15 compounds). Total volatile abundance decreased in the following order: Lintao Maruaner > Lanzhou Ruanerli > Dongxiang Huangruaner > Lintao Huangruaner > Wushan Xiangshuili. The aroma profiles of the first four Ruanerli cultivars were ester-dominant (accounting for 78.88%-85.36% of total volatiles), with ethyl hexanoate serving as the core marker. In contrast, Wushan Xiangshuili was primarily characterized by aldehydes (mainly hexanal) and terpenes (mainly ionenes), which totaled 30.02%, while esters constituted only 21.94%, imparting a distinct "green" flavor profile. During postharvest ripening, ester content initially increased and then decreased, and the peak was shown during the mid-ripening stage. Wushan Xiangshuili maintained consistently low ester levels, though its terpene and aldehyde content surged during the late ripening stage. Alcohols (mainly hexanol) showed a slight increase during early ripening stage. Aldehyde levels continuously increased in Wushan Xiangshuili but exhibited a rebound after 16 days in other cultivars. Six aroma compounds-ethyl hexanoate, ethyl butanoate, ethyl 2-methylbutanoate, ionone, hexanal, and β-damascenone- yielded odor activity values (OAVs) exceeding 100, which were identified as key aroma contributors in Gansu P. ussuriensis. Over the 20-day postharvest period, fruit weight across all five cultivars decreased by 4.47%-7.60%, accompanied by a significant reduction in firmness. Notably, although Wushan Xiangshuili experienced the highest weight loss, it maintained the highest firmness (2.45 kg·cm^-2); conversely, Lintao Huangruaner exhibited the lowest firmness (1.15 kg·cm^-2). Lintao Maruaner recorded the highest average SSC (14.89%), while Lanzhou Ruanerli had the lowest (11.66%). Peel color generally shifted towards yellow with increased lightness in all cultivars except Lintao Huangruaner, and Wushan Xiangshuili demonstrating the most significant color transformation. 【Conclusion】 The mid-ripening stage (8-12 days) represented a critical window for ester synthesis and accumulation in Gansu P. ussuriensis. Based on aroma metabolic characteristics, the evaluated cultivars could be classified into two distinct categories: the “ester-dominant” type (core marker: ethyl hexanoate), and the “aldehyde/terpene-dominant” type (core marker: hexanal and ionone). Notably, the metabolic pathway of Wushan Xiangshuili diverged significantly from the other cultivars. This study identified ethyl hexanoate, ethyl butanoate, ethyl 2-methylbutanoate, ionone, hexanal, and β-damascenone as marker aroma compounds in Gansu P. ussuriensis. These findings deliver the essential theoretical support for germplasm evaluation, postharvest quality regulation, and the targeted quality improvement of these characteristic pear resources.

Key words: Pyrus ussuriensis (Gansu), postharvest ripening, odor activity value (OAV), ethyl hexanoate, ionene, fruit softening

LI HongXu, TANG JiaXin, WANG Wei, ZHANG Fang, CAO Gang, CAO SuFang. Aroma Metabolic Typing and Quality Characteristic of Gansu Pyrus ussuriensis During Postharvest Ripening[J].Scientia Agricultura Sinica, 2026, 59(20): 4570-4587.

Figures/Tables 10

Table 1

Volatile compounds profiles of five pear cultivars at different post ripening stages"

品种 Cultivar	后熟期 Post- ripening stage	酯类Esters		醇类Alcohols		烯类Alkenes		醛类Aldehydes		酮类Ketones		酚类Phenols		烷烃类Hydrocarbons		酸类Acids		其他类Others
品种 Cultivar	后熟期 Post- ripening stage	含量 Contents (μg·kg^-1)	种类 Types	含量 Contents (μg·kg^-1)	种类 Types	含量 Contents (μg·kg^-1)	种类 Types	含量 Contents (μg·kg^-1)	种类 Types	含量 Contents (μg·kg^-1)	种类 Types	含量 Contents (μg·kg^-1)	种类 Types	含量 Contents (μg·kg^-1)	种类 Types	含量 Contents (μg·kg^-1)	种类 Types	含量 Contents (μg·kg^-1)	种类 Types
临洮麻软儿 Lintao Maruaner	0 d	1325.6	20	227.7	8	65.6	4	212.8	3	25.9	3	49.7	4	-	-	11.8	2	1.8	1
	4 d	4835.9	29	292.3	9	120.3	5	67.4	4	26.5	2	39.4	4	-	-	-	-	162.4	8
	8 d	5686.3	34	233.6	6	164.6	5	96.1	3	24.4	2	34.0	5	-	-	-	-	121.4	6
	12 d	3753.6	32	188.9	6	35.3	3	213.1	5	3.0	1	17.2	4	26.5	1	-	-	187.8	7
	16 d	1997.3	30	171.7	6	215.4	4	91.8	3	690.6	3	5.9	1	236.5	4	-	-	106.4	6
	20 d	2597.2	28	167.8	4	82.0	4	81.3	3	472.7	2	1.7	1	256.8	4	-	-	19.1	5
东乡黄软儿 Dongxiang Huangruaner	0 d	930.6	18	205.7	7	71.3	2	178.0	4	6.0	1	32.4	3	-	-	-	-	6.5	1
	4 d	2822.3	21	303.2	8	84.4	2	93.7	2	3.8	1	13.2	3	-	-	-	-	82.2	3
	8 d	4652.7	34	266.1	6	91.8	2	59.3	3	-	-	12.1	3	4.0	1	-	-	177.5	5
	12 d	5119.1	34	377.5	7	172.9	2	67.3	3	-	-	13.3	3	10.5	2	-	-	213.5	5
	16 d	4789.1	33	197.0	7	160.5	3	79.2	3	12.0	3	26.8	2	6.4	1	-	-	44.4	4
	20 d	1977.2	28	169.2	6	100.1	2	64.3	3	4.1	2	10.2	2	-	-	-	-	60.5	3
临洮黄软儿 Lintao Huangruaner	0 d	2160.6	21	343.4	7	108.7	4	173.0	3	7.6	2	26.8	4	-	-	-	-	71.7	7
	4 d	4033.6	30	286.8	7	160.9	5	132.2	3	5.7	1	30.6	6	-	-	-	-	30.2	8
	8 d	4663.3	39	276.7	7	93.2	3	55.6	3	1.4	1	23.7	4	2.5	1	-	-	292.6	6
	12 d	3193.9	19	229.0	4	79.7	1	27.5	1	-	-	6.4	1	-	-	-	-	67.5	1
	16 d	2949.4	17	178.6	4	120.4	1	48.3	2	-	-	4.5	1	-	-	-	-	66.2	2
	20 d	1687.8	15	130.0	3	56.2	1	113.7	3	-	-	35.4	3	-	-	-	-	78.6	2
武山香水梨 Wushan Xiangshuili	0 d	829.3	17	144.9	5	54.6	4	280.7	3	67.1	1	18.6	2	466.8	2	-	-	176.5	5
	4 d	421.9	12	154.9	6	27.0	3	95.6	4	112.7	2	12.5	2	240.8	3	-	-	186.2	7
	8 d	397.8	14	98.9	6	646.7	5	662.5	2	74.8	2	14.1	3	34.7	3	-	-	348.5	4
	12 d	468.3	13	87.5	5	769.9	4	909.9	4	77.4	2	12.1	2	23.5	2	-	-	275.6	8
	16 d	441.4	13	312.7	7	410.1	6	605.6	2	78.2	3	12.8	2	18.7	3	-	-	822.6	9
	20 d	619.1	16	364.1	6	1259.5	6	878.5	2	126.1	4	17.6	2	27.1	2	-	-	239.6	9
兰州软儿梨 Lanzhou Ruanerli	0 d	815.0	12	250.1	8	191.3	4	337.8	2	22.2	2	10.3	1	-	-	16.3	1	106.3	7
	4 d	2158.8	16	295.4	6	59.9	3	167.8	3	16.3	2	10.7	2	-	-	-	-	75.2	3
	8 d	4266.0	26	253.2	6	74.7	5	85.1	3	23.8	3	13.7	3	18.4	1	-	-	85.1	6
	12 d	3994.5	27	223.6	8	260.0	5	75.1	2	7.1	2	15.5	2	45.5	2	-	-	108.3	5
	16 d	4300.9	28	230.5	8	75.6	4	261.8	3	33.1	4	9.3	1	361.6	1	-	-	75.2	3
	20 d	3842.5	25	231.4	8	350.7	3	191.8	2	22.3	2	12.6	2	20.4	1	-	-	99.2	6

Table 1

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Fig. 5

Table 2

OAV and aroma descriptions of 10 volatile compounds in Gansu Pyrus ussuriensis"

CAS号 CAS	挥发性香气物质 VOCs	气味阈值^[17] Odor threshold (μg·kg^-1)		气味描述 Odor description		OAV值 OAV value
						东乡黄软儿 Dongxiang Huangruaner											平均 Average		临洮黄软儿 Lintao Huangruaner									平均 Average		兰州软儿梨 Lanzhou Ruanerli											平均 Average
						后熟前期 Early stage			后熟中期 Mid-stage					后熟后期 Late stage					后熟前期 Early stage			后熟中期 Mid-stage				后熟后期 Late stage				后熟前期 Early stage				后熟中期 Mid-stage			后熟后期 Late stage
						B1	B2	B3			B4		B5		B6				C1		C2	C3		C4		C5	C6			H1		H2		H3	H4		H5		H6
123-66-0	己酸乙酯 Ethyl hexanoate	5		甜香，果香，菠萝 Sweet, fruity, pineapple		47.89	111.27	289.99			287.71		280.87		73.07		181.80		99.01		179.77	259.77		179.77		170.27	68.03	159.44		22.94		72.46		238.87	215.91		269.37		219.11		173.11
105-54-4	丁酸乙酯 Ethyl butyrate	0.5		多汁，果香，干邑白兰地 Fruity, juicy, cognac		219.13	1284.62	2208.18			2170.17		1535.46		725.92		1357.25		526.39		1835.71	1676.09		1470.85		1176.30	657.51	1223.81		233.05		613.12		1009.09	1015.36		1396.21		1016.10		880.49
7452- 79-1	2-甲基丁酸乙酯 Ethyl 2-methyl butyrate	0.013		浓郁甜香，青苹果果香 Sharp sweet, green apple		1387.64	2293.89	6724.25			6454.22		3439.74		3519.90		3969.94		1705.14		3872.48	5145.52		4994.57		4527.95	3967.02	4035.45		-		452.75		1975.48	1774.75		2225.92		2406.77		1472.61
123-92-2	乙酸异戊酯 Isoamyl acetate	2		甜香，果香，香蕉 Sweet, fruity, banana		-	-	3.80			17.85		14.15		12.59		8.07		-		-	9.62		13.28		14.02	5.14	7.01		-		-		-	-		5.70		-		0.95
868-57-5	2-甲基丁酸甲酯 Methyl 2- methyl butyrate	0.25		青草香，苹果，脂香 Green, apple, fatty		-	-	99.56			105.51		-		52.88		42.99		-		50.02	129.21		-		-	-	29.87		-		-		-	-		-		-		-
78-70-6	芳樟醇 Linalool	0.22		柑橘，花香，青草香 Citrus, floral, green		54.39	55.10	73.23			51.44		70.11		43.13		57.90		80.34		77.33	67.18		66.05		72.72	55.54	69.86		53.60		64.95		43.59	66.76		55.07		53.74		56.29
475-03-6	紫罗烯 α-ionene	2		果香 Fruity		9.95	23.18	40.07			82.07		74.35		47.21		46.14		28.60		57.27	41.04		39.86		60.19	28.12	42.52		38.73		1.51		-	116.70		7.91		151.01		52.64
66-25-1	己醛 Hexanal	5		青草香，叶香，果香 Green, leafy, fruity		17.49	16.22	6.77			7.10		12.16		6.66		11.07		23.10		22.19	6.38		5.50		6.82	7.56	11.92		52.36		29.02		12.94	12.55		21.64		36.09		27.43
23726-93-4	β-大马酮 β-damascenone	0.002		苹果，玫瑰，甜香 Apple, rose, sweet		-	-	-			-		-		-		-		-		-	-		-		-	-	-		8932.82		5811.51		8535.51	-		9208.10		8325.19		6802.19
97-53-0	丁香酚 Eugenol	0.71		甜香，木质 Sweet, woody		5.61	3.95	-			-		-		-		1.59		6.60		2.44	-		-		-	-	1.51		-		-		-	-		-		-		-
CAS号 CAS	挥发性香气物质 VOCs		气味阈值 Odor threshold (μg·kg^-1)		气味描述 Odor descriptions					OAV值 OAV value
										临洮麻软儿 Lintao Maruaner															平均Average		武山香水梨 Wushan Xiangshuili													平均Average
										后熟前期 Early stage						后熟中期 Mid-stage				后熟后期 Late stage							后熟前期 Early stage				后熟中期 Mid-stage					后熟后期 Late stage
										A1		A2				A3		A4		A5			A6				G1		G2		G3		G4			G5		G6
123-66-0	己酸乙酯 Ethyl hexanoate		5		甜香，果香，菠萝 Sweet, fruity, pineapple					52.16		276.38				361.09		172.48		-			-		143.68		-		-		8.45		12.05			9.91		12.51		7.15
105-54-4	丁酸乙酯 Ethyl butyrate		0.5		多汁，果香，干邑白兰地 Fruity, juicy, cognac					223.51		2573.79				2069.33		1565.95		1011.01			1147.47		1431.84		18.98		29.41		48.38		121.61			64.15		68.81		58.56
7452- 79-1	2-甲基丁酸乙酯 Ethyl 2-methyl butyrate		0.013		浓郁甜香，青苹果果香 Sharp sweet, green apple					1655.91		5435.25				5684.23		5851.25		4175.79			3793.80		4432.70		320.00		349.44		462.84		412.05			460.81		432.45		406.27
123-92-2	乙酸异戊酯 Isoamyl acetate		2		甜香，果香，香蕉 Sweet, fruity, banana					-		8.93				9.77		16.10		14.94			12.71		10.41		6.39		-		-		-			-		-		1.07
868-57-5	2-甲基丁酸甲酯 Methyl 2- methyl butyrate		0.25		青草香，苹果，脂香 Green, apple, fatty					-		-				-		-		-			-		-		-		-		-		-			-		-		-
78-70-6	芳樟醇 Linalool		0.22		柑橘，花香，青草香 Citrus, floral, green					57.46		69.27				64.51		40.69		-			-		38.66		-		11.90		-		-			22.75		-		5.77
475-03-6	紫罗烯 Alpha-ionene		2		果香 Fruity					11.41		44.80				70.55		4.07		7.59			5.10		23.92		2.49		2.65		180.34		213.30			50.65		466.14		152.60
66-25-1	己醛 Hexanal		5		青草香，叶香，果香 Green, leafy, fruity					12.87		9.15				10.97		5.29		5.94			5.21		8.24		53.14		8.13		127.93		176.27			117.20		174.71		109.56
23726-93-4	β-大马酮 β-damascenone		0.002		苹果，玫瑰，甜香 Apple, rose, sweet					8716.44		-				10947.18		-		1186.61			-		3475.04		-		2395.49		35125.26		35813.42			34797.76		43000.70		25188.77
97-53-0	丁香酚 Eugenol		0.71		甜香，木质 Sweet, woody					11.56		8.29				5.92		8.54		-			-		5.72		-		-		8.54		-			-		-		1.42

Table 2

Table 3

Texture changes in five pear cultivars during post ripening stages"

基础指标 Basic indicator	品种 Cultivar	后熟期 Post-ripening stage (d)
基础指标 Basic indicator	品种 Cultivar	0	4	8	12	16	20
单果重 Weight (g)	临洮麻软儿Lintao Maruaner	189.03±14.57a	187.05±14.33a	184.43±13.94a	182.10±13.65a	180.55±13.95a	178.95±14.09a
	东乡黄软儿Dongxiang Huangruaner	194.40±12.30a	192.45±11.97a	190.08±11.60a	188.15±11.25a	186.70±11.33a	185.05±11.29a
	临洮黄软儿Lintao Huangruaner	198.08±19.74a	196.38±19.38a	194.25±19.04a	192.53±19.00a	190.88±18.52a	189.23±18.26a
	武山香水梨Wushan Xiangshuili	206.45±33.07a	203.20±32.62a	199.18±32.04a	195.88±31.52a	193.20±31.27a	190.75±30.88a
	兰州软儿梨Lanzhou Ruanerli	201.50±22.42a	199.63±22.36a	197.43±22.12a	195.15±21.64a	193.45±21.45a	191.73±21.26a
硬度 Hardness (kg·cm^-2)	临洮麻软儿Lintao Maruaner	10.20±0.64bc	3.70±1.51b	1.79±0.58bc	1.65±0.37b	1.28±0.55b	1.45±0.19bc
	东乡黄软儿Dongxiang Huangruaner	11.05±1.41b	7.05±1.36a	1.95±0.25bc	1.58±0.29b	1.40±0.32b	1.33±0.13c
	临洮黄软儿Lintao Huangruaner	9.28±0.32c	3.30±1.22b	1.55±0.19c	1.58±0.57b	1.28±0.22b	1.15±0.31c
	武山香水梨Wushan Xiangshuili	9.18±0.46c	7.70±0.73a	5.35±0.56a	2.73±0.24a	2.25±0.31a	2.45±0.38a
	兰州软儿梨Lanzhou Ruanerli	12.85±1.60a	6.20±1.61a	2.23±0.17b	2.28±0.33a	1.55±0.29b	1.78±0.29b
可溶性固形物含量 SSC (%)	临洮麻软儿Lintao Maruaner	14.90±0.35bc	14.30±0.14a	15.00±0.22a	15.78±0.90a	14.40±0.53a	13.75±0.60b
	东乡黄软儿Dongxiang Huangruaner	16.7±0.58a	14.15±0.71ab	15.05±0.10a	14.63±0.41b	14.38±0.74a	14.45±0.39a
	临洮黄软儿Lintao Huangruaner	14.23±0.37c	13.70±0.36b	13.95±0.31b	14.25±1.30b	13.60±0.16ab	13.75±0.79b
	武山香水梨Wushan Xiangshuili	15.20±0.71b	12.30±0.47c	13.88±0.39b	14.25±0.44b	13.25±0.87b	14.25±0.29ab
	兰州软儿梨Lanzhou Ruanerli	11.93±0.87d	11.68±0.05d	11.88±0.13c	11.30±0.29c	11.93±0.10c	11.28±0.24c

Table 3

Table 4

Color changes of five pear cultivars during post ripening stages"

色差 Color indicator	品种 Cultivar	后熟期 Post-ripening stage(d)
色差 Color indicator	品种 Cultivar	0	4	8	12	16	20
色差度 ΔE	临洮麻软儿Lintao Maruaner	45.86±0.56a	45.69±0.49ab	45.49±0.45abc	45.34±0.35bc	45.15±0.30c	45.08±0.17c
	东乡黄软儿Dongxiang Huangruaner	46.51±0.34a	46.24±0.34a	45.83±0.40b	45.41±0.28c	45.24±0.28c	45.16±0.25c
	临洮黄软儿Lintao Huangruaner	45.67±0.24a	45.55±0.12b	45.28±0.12c	45.16±0.10d	45.02±0.02e	45.01±0.01e
	武山香水梨Wushan Xiangshuili	46.73±0.77a	46.72±0.39a	46.50±0.27a	46.08±0.30b	45.68±0.26c	45.46±0.23c
	兰州软儿梨Lanzhou Ruanerli	46.08±0.31a	45.82±0.30b	45.28±0.17c	45.12±0.08cd	45.04±0.04d	45.04±0.07d
明度 L*	临洮麻软儿Lintao Maruaner	66.82±2.94a	67.33±3.71a	68.24±3.37a	68.22±2.72a	67.29±4.13a	67.88±3.52a
	东乡黄软儿Dongxiang Huangruaner	66.31±1.30b	66.24±2.13b	68.33±2.07a	69.58±1.98a	70.03±1.47a	69.11±1.99a
	临洮黄软儿Lintao Huangruaner	68.93±4.09a	70.47±2.21a	69.97±1.90a	68.86±2.58a	67.91±3.47a	67.23±3.63a
	武山香水梨Wushan Xiangshuili	66.23±4.86c	67.86±2.08bc	68.36±2.64bc	70.11±2.89ab	70.79±2.19ab	72.14±2.40a
	兰州软儿梨Lanzhou Ruanerli	68.61±1.91b	68.48±1.41b	71.57±1.85a	71.81±2.48a	71.18±2.65a	69.71±3.02ab
红绿值 a*	临洮麻软儿Lintao Maruaner	-10.60±3.61d	-9.43±3.05d	-7.61±3.29cd	-5.57±4.28bc	-2.59±3.91ab	-1.55±3.02a
	东乡黄软儿Dongxiang Huangruaner	-14.34±1.56d	-13.13±1.79d	-10.57±2.57c	-7.30±2.48b	-5.36±2.67ab	-3.08±3.79a
	临洮黄软儿Lintao Huangruaner	-9.30±5.45c	-9.56±1.06c	-6.54±1.34b	-4.66±1.69b	-1.38±1.16a	-0.39±1.00a
	武山香水梨Wushan Xiangshuili	-13.99±7.21c	-15.78±2.16c	-14.68±1.47c	-12.40±1.71bc	-9.90±2.11ab	-8.21±2.05a
	兰州软儿梨Lanzhou Ruanerli	-12.31±1.98e	-10.99±2.11e	-6.44±1.88d	-4.15±1.56c	-2.28±1.16b	-0.46±2.48a
黄蓝值 b*	临洮麻软儿Lintao Maruaner	44.79±2.35a	45.24±2.44a	45.32±2.85a	45.53±2.12a	43.81±2.20a	45.01±1.69a
	东乡黄软儿Dongxiang Huangruaner	43.32±1.95b	44.06±0.93ab	44.49±0.87ab	45.36±1.05a	45.55±1.14a	44.85±1.71a
	临洮黄软儿Lintao Huangruaner	47.18±4.06a	48.48±1.36a	47.36±1.57a	47.28±1.33a	46.22±2.92a	46.09±3.06a
	武山香水梨Wushan Xiangshuili	42.10±2.97c	44.42±1.07b	44.30±1.14b	44.84±1.55b	45.60±1.65ab	46.89±1.51a
	兰州软儿梨Lanzhou Ruanerli	44.40±0.95b	45.92±0.97a	47.12±1.04a	47.27±1.28a	46.97±1.19a	46.34±2.37a
饱和度 C	临洮麻软儿Lintao Maruaner	46.15±2.28a	46.32±2.09a	46.07±2.47a	46.05±1.82a	44.04±2.16a	45.13±1.62a
	东乡黄软儿Dongxiang Huangruaner	45.66±1.81a	46.01±0.85a	45.79±0.65a	46.00±0.92a	45.94±0.99a	45.09±1.65a
	临洮黄软儿Lintao Huangruaner	48.33±4.43a	49.43±1.36a	47.83±1.54a	47.53±1.31a	46.25±2.92a	46.10±3.06a
	武山香水梨Wushan Xiangshuili	44.80±4.06b	47.17±1.42ab	46.69±1.23ab	46.55±1.51ab	46.70±1.72ab	47.64±1.30a
	兰州软儿梨Lanzhou Ruanerli	46.10±1.07a	47.26±1.02a	47.59±1.12a	47.48±1.27a	47.04±1.14a	46.40±2.30a
色调 h	临洮麻软儿Lintao Maruaner	103.28±4.60a	101.83±4.17a	99.65±4.50ab	97.03±5.58bc	93.32±5.18cd	91.96±3.92d
	东乡黄软儿Dongxiang Huangruaner	108.35±2.17a	106.59±2.28a	103.36±3.32b	99.14±3.17c	96.73±3.41cd	93.93±4.86d
	临洮黄软儿Lintao Huangruaner	100.60±6.83ab	101.16±1.21a	97.87±1.65bc	95.64±2.07c	91.67±1.44d	90.51±1.23d
	武山香水梨Wushan Xiangshuili	107.60±9.45a	109.52±2.38a	108.32±1.74a	105.46±2.16ab	102.23±2.52bc	99.96±2.63c
	兰州软儿梨Lanzhou Ruanerli	105.48±2.38a	103.45±2.52a	97.76±2.21b	95.01±1.91c	92.79±1.48d	90.45±3.27e

Table 4

Fig. 6

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Aroma Metabolic Typing and Quality Characteristic of Gansu Pyrus ussuriensis During Postharvest Ripening

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