Changes of Volatile Organic Compounds of Different Flesh Texture Pears during Shelf Life Based on Headspace Solid-Phase Microextraction with Gas Chromatography-Mass Spectrometry.

Correlation Analysis between SSC and Total Content of Each Volatile Compound The SSC, the ester content and the hydrocarbon content of pear varieties showed highly significant positive correlation with each other, as seen in Figure 2 .

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Generally, its content in Yali and Ruanerli decreased gradually as the shelf life extended, while the highest content was detected in Hanhongli and Nanguoli at the 7 d and 3 d of shelf life, respectively, and then showed a decreasing trend.

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Its content in Yali, Hanhongli, Ruanerli and Nanguoli was in a fluctuating state, while Jingbaili showed a trend of first decreasing and then increasing.

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