Abstract:The change patterns of fruit quality and the dynamic changes in soluble sugar and organic acid content of the three pear species，i.e.，Yuluxiang pear，Hongxiangsu pear，and Suli pear，during storage were analyzed.The results showed that with the prolongation of storage time，the peel of Yuluxiang pear and Hongxiangsu pear changed from green to yellow，and the greasiness increased continuously.Additionally，the yellowing and greasiness degree was more significant during the 14 d shelf life.The fruit hardness of the three pear species showed a gradually decreasing trend during storage，and the hardness of Hongxiangsu pear was higher than that of Yuluxiang pear and Suli pear（P＜0.05）.The main sugars of the three pear species were fructose and glucose，and the content of fructose was higher than the sum of glucose and sucrose.The total soluble sugar content of Yuluxiang pear was higher than that of Suli pear and significantly higher than that of Hongxiangsu pear（P＜0.05）.The decrease in total soluble sugar content of Suli pear was more significant than that of Yuluxiang pear and Hongxiangsu pear.Yuluxiang pear，Hongxiangsu pear，and Suli pear were all malic acid-dominant pear species.The total organic acid content of the three pear species increased in the early stage of low-temperature storage and decreased in the middle and late stages，and the dynamic change in malic acid was similar to that of total organic acid.