Refrigeration is the most common way to store ‘Nanguo’ pears. However, their pericarps are prone to browning during the shelf life after refrigeration. In this study, we examined the effects of polyamines (PAs) on pericarp browning and analyzed their impact on mitochondrial morphology and function. Exogenous PAs substantially alleviated the onset and development of pericarp browning in pear fruit treated with them. PA content and the expression and activity of anabolic enzymes related to PAs increased, whereas the reactive oxygen species levels decreased. Moreover, the PA treatment preserved pericarp mitochondrial structure. Exogenous PA diminished the rate of increase and amplitude of mitochondrial membrane permeability transition pore opening and mitochondrial membrane permeability. To a certain extent, the PA treatment maintained mitochondrial energy levels. These results imply that exogenous PA treatment may be a strategy for ameliorating the browning of cold stored ‘Nanguo’ pears.

冷藏是储存“南果”梨的最常用方法。然而，它们的果皮在冷藏后的货架期内易于褐变。在这项研究中，我们检查了多胺（PAs）对果皮褐变的影响，并分析了它们对线粒体形态和功能的影响。外源PA大大减轻了用它们处理的梨果实中果皮褐变的发生和发展。PA含量以及与PAs相关的合成代谢酶的表达和活性增加，而活性氧水平降低。此外，PA处理保留了果皮的线粒体结构。外源PA减少了线粒体膜通透性过渡孔的增加和幅度的增加速率和幅度和线粒体膜通透性。在某种程度上，PA治疗可维持线粒体能量水平。这些结果表明，外源PA处理可能是缓解冷藏“南国”梨褐变的一种策略。