Cuticular wax is an important factor that affects storage quality of fruits and vegetables. Previous studies have shown that cuticular wax of pears changes significantly during storage, whereas there are few studies on the effects of different storage methods on the wax changes and the relationship with storage quality. Cuticular wax of Korla pear stored using different methods, was measured to analyze its total wax content, chemical compositions and their relationship with storage quality. At the end of storage, the highest cuticular wax content was observed in controlled atmosphere (CA) storage and the lowest in room temperature storage. The substances of the primary components with higher contents were nonacosane, (E, E)-ɑ-farnesene, dodecan-1-ol, 1,1-dimethoxynonane, nonanal, palmitic acid, and oleic acid. Total wax content, olefins and fatty acids were most significantly with the storage quality, followed by alkanes and esters. Moreover, total wax content, wax composition and weight loss were closely related to postharvest senescence. Overall, an understanding of variations in the cuticular wax under different storage methods could provide theoretical basis for further study on the storage and preservation technology of pears.

中文翻译：

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不同贮藏方式下库尔勒梨表皮蜡与贮藏品质参数的关系

表皮蜡是影响果蔬贮藏品质的重要因素。以往的研究表明，梨的表皮蜡质在贮藏过程中会发生显着变化，而关于不同贮藏方式对皮蜡变化的影响以及与贮藏品质的关系的研究较少。对不同方法贮藏库尔勒梨表皮蜡进行测定，分析其总蜡含量、化学成分及其与贮藏品质的关系。在储存结束时，在受控气氛 (CA) 储存中观察到最高的角质层蜡含量，在室温储存中观察到最低。主要成分中含量较高的物质为壬二烷、(E, E)-ɑ-farnesene、dodecan-1-ol、1,1-二甲氧基壬烷、壬醛、棕榈酸和油酸。总蜡含量，烯烃和脂肪酸对储存质量的影响最显着，其次是烷烃和酯。此外，总蜡含量、蜡成分和重量损失与采后衰老密切相关。总之，了解不同贮藏方式下表皮蜡质的变化，可为进一步研究梨的贮藏保鲜技术提供理论依据。