# Study on the Quality Change and Regulation Mechanism of ‘Shannongsu’ Pear Under Low-Temperature Storage

## TL;DR

This study shows that low-temperature storage preserves the quality of ‘Shannongsu’ pears by reducing softening and maintaining flavor and nutrients.

## Contribution

The study reveals for the first time how low-temperature storage affects gene expression and quality in ‘Shannongsu’ pears.

## Key findings

- Low temperatures significantly suppressed the expression of genes related to ethylene biosynthesis and fruit softening.
- ‘Shannongsu’ pears retained key quality traits like firmness, sugar, and acidity after 170 days of storage.
- The findings suggest that low-temperature storage helps maintain freshness and nutritional quality of the pears.

## Abstract

‘Shannongsu’ pear is a new high-quality cultivar. To ascertain the storage characteristics of ‘Shannongsu’ pears at low temperatures (0 ± 0.5 °C), the following parameters were determined: fruit firmness, ethylene, aromatic compounds, sugar content, acidity, ascorbic acid, and the expression levels of ethylene-related genes and texture-softening genes. The firmness of ‘Shannongsu’ pears changed less than that of the control, decreasing by only 18.8% after 170 days of storage. Low temperatures suppressed the expression of key genes associated with PbACS1a and PbACO1. Moreover, the expression of key genes related to fruit softening (PbPG1, PbXET, PbPME, and Pbα-L-Af) was suppressed during storage at low temperatures and remained at low levels. Therefore, the low levels of ethylene biosynthesis and the expression of key genes involved in fruit softening might play a major role in the excellent storage characteristics of the ‘Shannongsu’ cultivar. After 170 days of storage, ‘Shannongsu’ pears did not show significant changes in key quality dimensions such as firmness, sugar, acid, sugar–acid ratio, and ascorbic acid content. Therefore, low temperatures could help maintain the freshness, flavor, and nutritional quality of the ‘Shannongsu’ pear. Our findings reveal for the first time the low-temperature storage characteristics of ‘Shannongsu’ pears, providing a new scientific theoretical basis for pear production and marketing.