The enzymatic browning during storage in Pyrus bretschneideri Rehd was studied by determining PPO and POD activity, content of Phenolic sustance and MDA.

• 摘要以贮藏后期的库尔勒香梨为研究对象，在一定的贮藏期内，定期对香梨中多酚氧化酶活性、酚类物质含量、过氧化物酶活性、丙二醛含量作测定。