目的 研究不同气调处理对黄冠梨贮藏品质和相关酶活性的影响，以筛选出较优的气调贮藏条件。方法 研究以黄冠梨为实验材料，在温度为（0±1）℃、相对湿度为90%~95%条件下，采用3种不同的O2组分气调处理（O2（1%~2%）+CO2（1%~2%），O2（3%~4%）+CO2（1%~2%），O2（5%~6%）+CO2（1%~2%）），观察梨果品质和酶活性的变化情况。结果 与对照组相比，3种不同O2和CO2组合的气调贮藏均降低了黄冠梨的褐变率、呼吸强度和乙烯释放量，保持了较高的好果率和果皮色泽，抑制了果实的软化和果心PPO酶活性的下降，保持了较高的CAT酶活性，从而抑制了梨果褐变。尤其处理组2（O2（3%~4%）+ CO2（1%~2%））的效果最为显著。结论 气调贮藏保持了黄冠梨较高的贮藏品质，抑制了果实褐变，处理组2（O2（3%~4%）+CO2（1%~2%））是黄冠梨的最优气调组合。

The paper aims to study the effects of different controlled atmosphere treatments on storage quality and related enzymes activities of Huangguan Pear, and to screen out better controlled atmosphere storage conditions. Under the conditions of temperature (0±1) ℃ and relative humidity 90%~95%, Huangguan Pear was used as the research material, and it was treated with three different O2 components (O2(1%~2%)+CO2(1%~2%), O2(3%~4%)+CO2(1%~2%), O2(5%~6%)+CO2(1%~2%)), the changes of pear fruit quality and enzyme activity were observed. Compared with the control group, the three different O2 and CO2 combinations of controlled atmosphere storage reduced the browning rate, respiratory intensity and ethylene release of the Huangguan Pear, maintained a higher fruit rate and peel color, inhibited fruit softening and PPO (Polyphenol Oxidase) activity in the core, and maintained a higher CAT(Catalase) activity, thus inhibited pear browning. Especially, the treatment combination 2(O2(3%~4%)+CO2(1%~2%)) had the most significant effect. Controlled atmosphere storage maintainshigh storage quality of Huangguan Pear and inhibits browning. The treatment combination2 (O2(3%~4%)+CO2(1%~2%)) is the optimal controlled atmosphere storage of Huangguan Pear.