It needs to be emphasized that the pear and pear varieties are sensitive to low temperatures, and if stored immediately after storage at 0°C, the fruits are prone to black, black, or both. According to the current research results, the use of slow cooling method can reduce or avoid the occurrence of the above diseases, that is, after the fruit is put into storage, it is reduced from 13 to 15°C to 10°C, and is reduced by 1°C per day; from 10°C to 6°C, each 4d drop 1 °C; drop from 6 °C to 0 °C, drop 1 °C every 5d. The entire cooling process needs 35 to 40 days.
If atmosphere-based storage is used, suitable gas combinations will have large differences between varieties and must be determined through trials and production practices. In other countries, air-conditioned storage is mostly used on pears.
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