1.
1. Moreover, 1-MCP treatment could reduce rotting rate, maintained the quality of pyrus communis L.
因此，1-MCP处理可抑制西洋梨货架期的后熟衰老进程，有利于保持果实品质，提高贮藏效果。
2. An optimal random amplified polymorphic DNA reaction system was established to analyse the relationships among Zhongbao pear and other pear cultivars. The cluster analysis results were as follows: Pyrus communis L.
通过建立梨RAPD反应的优化体系对棕包梨和其他梨品种进行聚类分析，探讨了它们之间的亲缘关系。
3. TDZ is more effective than BA for inducing shoots regeneration from Duckpear, and BA is more effective than TDZ for inducing shoots regeneration from Pyrus communis L.
TDZ比BA更有利於鸭梨叶片的高频不定梢再生，而BA更有利於西洋梨和砂梨叶片的不定梢再生。
4. The results showed that 1-MCP treatment could defer the change of fruit mature and colour, reduce the production of ethylene and respiration and postpone the peak value. The ethylene production and respiration of Pyrus communis L. treated with 1-MCP were 69.6% and 79.8% of the contrast respectively, the peak of ethylene and respiration were delayed for six days. 1-MCP treatment retarded the increase of soluble solids and malondialdehyde content. The activity of peroxidase, superoxide dismutase and catalase were increased 144.7%, 113.5% and 141.4% of the contrast, respectively.
结果表明，在20℃贮藏条件下，1-MCP处理能明显延缓果实硬度的下降和色度的改变；抑制果实乙烯的合成，降低果实的呼吸速率，推迟乙烯、呼吸峰出现，并降低峰值。1-MCP处理与对照相比，乙烯释放高峰和呼吸高峰推迟6 d出现，同时降低了峰值，乙烯释放高峰和呼吸高峰分别仅为对照的69.6%和79.8%；1-MCP处理抑制了可溶性固形物含量和丙二醛含量的快速上升；在贮藏12 d时，果实的过氧化物酶、超氧化物歧化酶、过氧化氢酶活性分别为对照的 144.7%、113.5%、141.4%；另外，1-MCP还可以抑制果实的腐烂，降低果实腐烂率。
5. No. 2, p. 161 - 173. Carbonaro et al M (2003) Modulation of Antioxidant Compounds in Organic vs Conventional Fruit (Peach, Prunus persica L., and Pear, Pyrus communis L.).
有机水果对比普通食品的抗氧化剂成分的调节。
6. The levels of sugars and organic acids in Wujiuxiang pear (Pyrus communis L. cv. Wujiuxiang) fruit were investigated using high-performance liquid chromatography. Volatile compounds from stored Wujiuxiang pear were isolated by solid-phase microextraction and analyzed by high-resolution gas chromatography and gas chromatography/mass spectrometry.
利用高效液相色谱法测定贮藏期间五九香梨的糖和有机酸的组成及变化，采用固相微萃取方式进行萃取，并结合气相色谱和质谱分析检测梨果实中的挥发性香气成分。
7. Sequence analysis indicated that nucleotide identities of Uenishiwase with Pyrus communis was 79%, and amino acid identities were 81%.
以基因组DNA为模板，经PCR扩增，克隆到一个549 bp的ETR5的DNA片段。