Harvest maturity in relation to decay, quality attributes, and antioxidant properties of 'Ruaner' pears ( Pyrus ussuriensis) after cold storage and at shelf

'Ruaner' pears ( Pyrus ussuriensis Maxim.) develop rapid decay and have a short storage life due in part to improper harvest maturity and storage conditions. This study aimed to assess whether harvest maturities (HM) affected the development of decay, quality attributes, and antioxidant properties (including antioxidants and antioxidant capacity) in 'Ruaner' pears following cold storage (0 degrees C) and being subjected to 20 degrees C; furthermore, the major factors affecting the development of decay were investigated when storing these pears. Results showed that, compared to the pears with maturity (flesh firmness, FF) at 57.12 (HM2) and 68.22 (HM1) N at harvest, the high-maturity fruit (39.14 N, HM3) had a shorter storage life and were more susceptible to decay with poor storage and eating quality attributes and low antioxidant levels and antioxidant capacity during storage and shelf life. Additionally, high negative correlations were observed between decay and skin color (hue angle), decay and titratable acidity (TA), and decay and four antioxidant properties in all pears, while strong positive correlations were observed among hue angle, TA, and four antioxidant properties. When pears developed a hue angle > 98 and TA > 0.45%, the decay could be controlled below 60% during storage and shelf life. Overall, 'Ruaner' pears with FF > 57 N had a long storage life, with high levels of storage quality characteristics, antioxidants, and antioxidant capacity, as well as a low rate of decay following 90 d or more of storage at 0 degrees C.