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比较了不同品种、果实不同部位、不同成熟度、不同贮藏时间对果实品质的影响。结果表明：早鲜品种维生素Ｃ含量高于海沃德品种；果实果心部的可溶性糖含量高于果肉部，维生素Ｃ和有机酸含量低于果肉部；采收时成熟度越高，其果实后熟后的可溶性固形物也愈高；贮藏时间过长会降低果实品质。还研究了室温条件下海沃德果实后熟过程中的生理生化指标，包括呼吸速率、过氧化氢酶活性、膜电导率及可溶性固形物、可溶性糖、有机酸和维生素Ｃ含量的变化。
The effects of different varieties, different parts of fruit, different maturity and different storage time on fruit quality were compared. The results showed that the content of vitamin C in early fresh varieties was higher than that in Hayward varieties. The content of soluble sugar in core of fruit was higher than that in pulp, while the content of vitamin C and organic acid was lower than that in pulp. Cooked soluble solids are also higher; storage time will reduce fruit quality. Physiological and biochemical indexes, including respiration rate, catalase activity, membrane conductivity, soluble solids, soluble sugar, organic acids and vitamin C content in Hayward fruit at room temperature were also studied.