In the storage environment, temperature, humidity, and air content are the main factors affecting the storage effect. 1. Temperature: Pear fruit is suitable for storage at 0 to 1°C. Pear, long-pear and other crispy varieties need to be cooled at 1°C after pre-cooling and stored for a long time when the fruit temperature drops to 1°C. Pear and other soft-flesh varieties can be stored directly after storage at about 0°C. According to the study, pear fruit begins to freeze at -1 to 5°C, and late-maturing pear-tolerant pear varieties can also be relieved when slightly frozen, allowing them to gradually thaw at temperatures slightly above 0°C, and they can still be restored to a fresh state. . If the storage temperature is higher than 5°C for a long time, it will accelerate the aging and decay of the fruit. Frequent changes in temperature during storage can also cause increased breathing, resulting in shorter shelf life. 2. Humidity: The relative humidity of stored pear fruit is 85% to 95%, and the relative humidity when using ventilated storage cave dwellings should be kept between 90% and 95%, and the cold storage should be kept at 85% to 90% b. The humidity is too large or too small. Affect the fruit's tolerance. When the humidity is too large, water droplets are formed on the surface of the fruit. When the temperature is higher than 6 to 8°C, the individual microorganisms are active, and it is easy to cause the humidity of the rotten fruit to accelerate the loss of water. Loss of water from 5% to 8% results in shrinking of the pericarp, which in turn causes the fruit stem to shrink and brown and shorten its shelf life. In recent years, the use of plastic film single fruit packaging or storage bags, can basically solve the problem of fruit loss. 3, air composition: Under certain temperature conditions, the appropriate ratio of oxygen and carbon dioxide is the key to determine the shelf life. In general, proper reduction of oxygen concentration and increase of carbon dioxide content can weaken the respiratory intensity of the fruit and achieve the purpose of the storage period of the director. However, the tolerance of different varieties of low-oxygen and high-carbon dioxide is different and should be flexibly controlled according to species. For example, when Jinfeng Pear is at 0 to 1°C, oxygen is 10% to 15%, and carbon dioxide is 1% to 2%. China Agricultural Network Editor