Effect of Different Light Intensities on the Quality of ‘Korla’ Fragrant Pear Fruits

This study aimed to investigate the effect of different light intensities on the quality of ‘Korla’ fragrant pear fruits. The differences in fruit quality were determined by evaluating the pigment content and fluorescent characteristics of the peel. The date of fruit weight, aspect ratio, soluble sugar content, soluble solid content, reducing sugar content, and vitamin C content of fruits, were higher under 100% light intensity than in shade treatment. However, firmness of the peel and pulp, and titratable acid content were enhanced in shade-treatment. Total chlorophyll, Chl a, and Chl b contents gradually decreased with the reduction in light intensity. The anthocyanin content gradually decreased with the decrease in light intensity. The maximum photochemical efficiency (F V /F M ) of PSII significantly declined at 1% light intensity. As the light intensity decreased, the actual fluorescence quantum efficiency of PSII (F ′ V /F ′ M ), non-photochemical quenching (NPQ), and actual photochemical efficiency of PSII (ΦPS II) progressively decreased. The results indicate that photoinhibition occurred in the peel of fragrant pear fruits. Shade treatment reduced the intrinsic quality of ‘Korla’ fragrant pear fruits, whereas a moderate decrease in light intensity could enhance the extrinsic quality of fruits.