Abstract:Changes in volatile organic compounds in Yuluxiang pears during ice-temperature storage were analyzed by gas chromatography-ion mobility spectrometry （GC-IMS），providing data support for the study of post-harvest flavor control in these pears.The results showed that there were 26 kinds of volatile components in 6 categories：esters，aldehydes，ketones，alcohols，acids，and furans.The relative contents of ethyl hexanoate，ethyl acetate，（E）-2-hexenal，and hexanal were high.After ice-temperature and storage at 0 ℃ for seven months，the synthesis of esters was inhibited，and the relative contents of aldehydes and ketones were increased.Results indicated different changes in different components of the same kind of substances.The content of ethyl hexanoate，hexyl propanoate，hexanal，pentanal，（E）-2-hexenal，and 6-methyl-5-hepten-2-one in ice storage was higher than that at 0 ℃.Contents of butyl acetate，ethyl acetate，2-methylpropanal，2-methylbutanal，and 2-butanone stored at 0℃ were higher than those stored at ice temperature.Compared with storage at 0℃，ice-temperature storage inhibited postharvest metabolism and ester release of Yuluxiang pear fruit，delaying fruit senescence.