关键词: 梨, 品种, 品质, 盐碱

Abstract: In order to screen out the varieties of pears with good flavor to adjust the variety structure of Tianjin pear fruit. The 5 varieties of pear fruits on mild saline-alkali land were rated as research materials. The quality indexes of the pear fruits were analyzed ,such as taste, flavors, single fruit weight, soluble sugar, titratable acid, water content and stone cells, etc. The results showed that the sensory quality of the ‘Huangguan’ pear was good, and the ‘Jin Xiangmi’ was poor. The soluble protein and soluble sugar of the ‘Huangguan’ were the highest（0.62 mg/g, 10.88 mg/100g）, but its hardness and water content were the lowest（1.76 kg/cm², 81.94%）; The water content and soluble solid of ‘Akitsuki’ were the highest（85.57%, 17.98%）, but its soluble sugar, Vc and stone cells were the lowest（10.38 mg/100g, 1.19 mg/100g, 0.09%）; The hardness and Vc content of ‘Jin Xiangmi’ were the largest（4.61 kg/cm², 4.89 mg/100g）. The stone cells content of ‘Hong Xiangsu’ was the highest（0.35%）, but its single fruit weight and titratable acid content were the smallest（239.59 g, 0.06%）. The single fruit weight and titratable acid content of ‘Zao Suhong’ were largest（441.17 g, 0.16%）, but its soluble solids and soluble protein were the smallest（11.98%, 0.27 mg/g）. According to comprehensive analysis of the index membership function, the comprehensive quality of ‘Akitsuki’ was the best, followed by the ‘Huangguan’, and ‘Jin Xiangmi’, ‘Hong Xiangsu’ and ‘Zao Suhong’ were poor, indicating that ‘Akitsuki’ pear and ‘Huangguan’ pear could be used as the main planting varieties of Tianjin. However, ‘Huangguan’ in view of the difference on the color and smoothness of the peel should be main variety in Tianjin.

Key words: pear, variety, quality, saline and alkaline