# Quality Monitoring and Analysis of Xinjiang 'Korla'
## 3 Results and Discussion
### Quality Evaluation Results of Different Home Storage Conditions  
The changes in firmness, total soluble solids, and pH during storage are shown in Figure 7. There were fluctuant reductions in the three physicochemical indices with the advancement of storage period irrespective of different home storage conditions. The firmness decline for fragrant pears at the end of the 12-day period was 20.4% and 31.4% under room temperature condition and refrigeration condition, respectively. The minimum firmness still reached the specification for No.2 grade fruits against the China Agricultural Industry Standards NYT585-2002 [38]. The total soluble solids decreased from 11.9% to 9.8%, and from 11.2% to 10.8% under room temperature conditions and refrigeration condition, respectively. The fragrant pears almost corresponded to the specification up to six days at room temperature, and up to 10 days at refrigeration temperature against the standards NYT585-2002 [38]. The pH values varied from 5.08 to 4.16, and from 5.2 to 4.6 for room temperature storage and refrigeration temperature, respectively. The three physicochemical indices for fragrant  
Figure 6: The change of gas concentrations in the fragrant pear cold chain.  
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Values**} & \multicolumn{4}{c}{**Fragrant Pear Cold Chain Logistics**} & \multicolumn{3}{c}{**National**} & \multirow{2}{*}{**Industry Standard**} \\  & & & & & **Standard** & & & **No.2** \\
**Parameters** & **Transportation** & **Precool** & **Storage** & **Transportation** & **Sale** & **Up to** & **Strand** & **Grade** & **Mo.1** & **Mo.2** \\ \hline \begin{tabular}{c} firmness \\ (N/cm\({}^{2}\)) \\ Total soluble \\ solids (\%) \\ pH \\ \end{tabular} & 66.33 & 68.54 & 65.07 & 62.52 & 65.46 & 45–75 & 49–68 & 49–68 & 39–78 \\ \hline \
\begin{tabular}{c} firmness \\ (N/cm\({}^{2}\)) \\ Total soluble \\ solids (\%) \\ pH \\ \end{tabular} & 66.33 & 68.54 & 65.07 & 62.52 & 65.46 & 45–75 & 49–68 & 49–68 & 39–78 \\ \hline
\begin{tabular}{c} firmness \\ (N/cm\({}^{2}\)) \\ Total soluble \\ solids (\%) \\ pH \\ \end{tabular} & 12.96 & 11.80 & 12.03 & 12.20 & 11.60 & \(\geq\)11.5 & \(\geq\)12.5 & \(\geq\)12.0 & \(\geq\)11.0 \\ 5.26 & 5.15 & 5.5 & 5.10 & 5.07 & - & - & - \\ \hline \hline \end{tabular}
\end{table}
Table 3: Firmness, pH, and total soluble solids content changes of the fragrant pears.  
pears stored at refrigeration temperature were always higher than those for the fragrant pears stored at room temperature, and the decreases at room temperature were slightly faster than those at refrigeration temperature. This result can be primarily attributed to the fact that quality deterioration is delayed at low temperature and they are consistent with results from a previously published study [40].  
Sensory evaluation results of pear storage at refrigeration temperature and room temperature is shown in Figure 8a,b, respectively. The sensory scores of color, smell, flavor, and texture attributes decreased at both of the storage temperatures. The sensory scores at refrigeration temperature range from 4.75 to 5. The sensory scores at room temperature range from 4.0 to 5. The sensory evaluation score of the fragrant pear preserved at the refrigeration temperature was higher than that of the pear stored at room temperature, and the rate of quality change was slow up to four days while no change was detected in fruits kept in the refrigerator (Figure 7). The evaluation results show that the overall acceptance of the fresh-keeping pears in the refrigerator is higher than that of the fresh-keeping pears at room temperature.