本试验研究了两个实生的日本沙梨品种的呼吸高峰状态,结果表明,果实在发育的前期表现出高的呼吸速率,而随果实成熟呼吸强度降低,同时观察果皮脱绿和果实软化两个成熟指标,发现两个梨品种的果实大约在盛花后同一时期成熟,其中“长十郎”品种的果实成熟与乙烯、二氧化碳产物释放增加有关,而“二十世纪”梨果实无此现象,,将“二十世纪”果实持续用丙烯处理,则加快了果皮脱绿过程,但没有能诱导乙烯的产生和呼吸高峰的出现,“长十郎”的果实用丙烯处理后,对果皮脱绿以及乙烯与二氧化碳产物的生成都加快。尽管“长十郎”和“二十世纪”两品种的果实发育阶段与成熟时期都接近;但“长十郎”果实的成熟过程伴随呼吸高峰的产生,而“二十世纪”梨果实则无此现象。 The results showed that the fruit exhibited high respiration rate in the early stage of development, while the respiration rate decreased with the maturation of the fruit. At the same time, it was observed that both the peel de-greening and the fruit softening were mature The results showed that the fruits of two pear cultivars were ripe at about the same time after flowering, in which the fruit ripening of “Changjuro” was related to the increase of the release of ethylene and carbon dioxide products, whereas “the fruit of the 20th century” did not have this phenomenon When the fruits of “Twentieth Century” were continuously treated with propylene, the greening process of the peel was accelerated, but the generation of ethylene and the peak of respiration could not be induced. After treatment of the fruits of “Longjilang” with propylene, De-greening of the peel and production of ethylene and carbon dioxide products are accelerated. Although the developmental stages of fruit development in both the “Changjuro” and “Twentieth Century” varieties are similar to those in the mature period, the maturation process of the “Changjuro” fruit accompanies the peak of the respiration, whereas “the 20th century ”Pear fruit is no such phenomenon.