香水梨、兔头梨、鸭梨和雪花梨等供试品种果心组织褐变的发生早于果肉,程度重于果肉。鸭梨和香水梨易褐变,雪花梨和兔头梨次之。组织褐变程度与组织申多酚氧化酶(PPO)活性知酚类物质含量呈显著正相关。果心中酚类物质是果肉的8—18倍,PPO活性为果肉的2—4倍。不同栽培种相比,鸭梨和香水梨的酚类物质含量和PPO活性较高。引起梨组织褐变的水溶性酚娄物质主要是绿原酸、桂皮酸、香草酸和香旦酸,其中桂皮酸含量最高。 Fragrant pear, rabbit head pear, pear and snow pear and other tested varieties of fruit tissue browning occurs earlier than the pulp, the degree is heavier than the pulp. Pear and perfume Pear easy brown, snow pear and rabbit head second. There was a significant positive correlation between the level of tissue browning and the content of phenolic compounds in tissue PPO activity. Fruit heart phenols are 8-18 times the pulp, PPO activity 2-4 times the pulp. Compared with different cultivars, pear and perfume pear had higher PPO content and PPO activity. The water-soluble phenols which caused the browning of pear tissue were mainly chlorogenic acid, cinnamic acid, vanillic acid and aromatic acid, of which the content of cinnamic acid was the highest.