Cold storage can effectively delay the ripening of ‘Nanguo’ pears (Pyrus ussuriensis Maxim.). However, the aroma-related esters of ‘Nanguo’ pears decreased after cold storage. In this study, we aimed to investigate the effect of intermittent warming (IW) treatment on the formation of aroma-related esters and unsaturated fatty acid synthesis from cold stored pears. IW-treated pears were exposed to 20 ± 1 °C for 1 day every 20 days during storage at 0 ± 0.5 °C, every 21 days was a cycle and a total of 90 days. The pears in control group were stored at 0 ± 0.5 °C for 90 days. After this 90-day storage, both groups of pears (control and IW-treated) were transferred to a shelf life of 12 days at room temperature. The results showed that, compared with the pears in control group, the productions of aroma-related esters and the expression levels of PuLOX1, PuADH3, and PuAAT1 in IW-treated pears were significantly higher during the shelf life (P < 0.05). At the same time, IW-treated pears maintained significantly higher contents of linoleic acid and linolenic acid (P < 0.05), which were precursors of aroma compounds. We also found that the expression of PuFAD2 and PuFAD3 had significant positive correlation with the contents of unsaturated fatty acids (P < 0.05). The significantly higher expression levels of PuFAD2 and PuFAD3 in IW-treated pears may have played an important role in the improvement of ester contents (P < 0.05). It could be inferred that IW treatment had an impact on the aroma-related esters of cold-stored ‘Nanguo’ pears through regulation of unsaturated fatty acid synthesis.

冷藏可以有效地推迟“南果”梨（Pyrus ussuriensis）的成熟格言。）。然而，冷藏后，“南果”梨的香气相关酯类含量下降。在这项研究中，我们旨在研究间歇性加温（IW）处理对冷藏梨中香气相关酯的形成和不饱和脂肪酸合成的影响。IW处理的梨在0±0.5°C下储存期间，每20天暴露于20±1°C 1天，每21天为一个周期，总共90天。对照组的梨在0±0.5°C下保存90天。储存90天后，将两组梨（对照和IW处理）在室温下的保质期都设为12天。结果显示，与对照组相比，梨的香气相关酯的产生以及PuLOX1，PuADH3和PyLOX的表达水平均高于对照组。IW处理的梨中的PuAAT1在保质期内显着更高（P  <0.05）。同时，经IW处理的梨保持了较高的亚油酸和亚麻酸含量（P  <0.05），它们是香气化合物的前体。我们还发现PuFAD2和PuFAD3的表达与不饱和脂肪酸的含量呈显着正相关（P  <0.05）。IW处理的梨中PuFAD2和PuFAD3的高表达水平可能在提高酯含量方面起着重要作用（P <0.05）。可以推断，IW处理通过调节不饱和脂肪酸的合成对冷藏的“南果”梨的香气相关酯有影响。