以早红考密斯和巴梨为试材,测定或调查室温(平均26.6℃)和20℃条件下果实乙烯释放速率、果实硬度、果皮颜色级数、果实烂果率及失重率等指标。结果表明:早红考密斯和巴梨在20℃条件下果实乙烯释放速率总体上高于室温,果实软化时间比室温早1～2d,在20℃条件下后熟,果实烂果率和失重率明显低于室温,有利于巴梨果实转黄。早红考密斯和巴梨在20℃条件下后熟效果好于室温。 The results showed that ethylene production rate, fruit firmness, fruit color grade, fruit rot loss rate and weight loss rate were measured or investigated under room temperature (average 26.6 ℃) and 20 ℃ under the conditions of 20 ℃ and 20 ℃. The results showed that the rate of ethylene release at 20 ℃ was higher than that at room temperature, and the fruit softening time was 1 ~ 2 days earlier than that at room temperature. After 20 ℃, the rate of fruit rotting and weight loss Obviously lower than room temperature, is conducive to pear fruit turn yellow. Early red and white pear test under the conditions of 20 ℃ after ripening better than room temperature.