以翠冠梨为试材，对其贮藏过程中酶促褐变进行了研究。结果表明，翠冠梨在贮藏期间先进行酚类物质合成，后发生降解， 多酚氧化酶(PPO)活性呈先升后降趋势，酚类物质的减少和褐变同时发生，PPO促进酚类物质氧化，结果导致褐变。低温贮藏(0℃)能延缓果实衰老软化褐变。

The enzymatic browning during storage in Cuiguan pears was studied. The results indicated,During the storage the phenol compounds were synthesized in Cuiguan pears at first ,then they decreased. The activity of polyphenol oxidase(PPO) took on an increase firstly, then fell down. Following the decrease of phenol compounds, the browning reaction took place. The oxidization of phenol compounds promoted by PPO was considered the cause. The cold storage(0℃)could delay the senescence、softening and browing.