中文摘要：

为探讨库尔勒香梨的成熟规律，定量评价其成熟度及理化特征，以成熟过程中的库尔勒香梨为研究对象，研究库尔勒香梨理化指标随积温增长的变化规律，建立成熟度的量化评价方法。选取果实硬度值及可溶性固形物、叶绿素、维生素 C 含量为评价指标，检测成熟期间各指标随积温增长的数值。应用 SigmaPlot 软件对试验数据进行处理分析，建立库尔勒香梨的成熟规律的数学模型，并提出基于成熟规律的库尔勒香梨成熟度与理化指标间关系的量化评价方法。结果表明：所建模型可以描述积温和理化指标的联系，模型系数显著性P〈0.0001；提出的方法可量化评价和预测积温、成熟度和理化指标间相互关系，相对误差均小于2.4%。研究结果可为库尔勒香梨的采摘期确定、成熟度评价和理化指标预测提供依据，为水果成熟度量化研究方法提供参考。

英文摘要：

In this study, the Korla fragrant pear in the mature period was focused to investigate its mature rule and the variation tendency in the physical and chemical indicators with the increase of the effective accumulated temperature, as well as establish the quantitative assessment method for the maturity level. The pears chosen for the test had no mechanical damages and no pests, and the sizes were basically the same （diameter of 55-65 mm）, which were picked on the campus of the Tarim University, with an age of 12 years. The area was located between 80°30′ - 81°58′ E and 40°22′ - 40°57′ N. A total of 1 200 pears were for the test, among which 800 were used to establish a mathematical model, picked in 2012 and 2013, and 400 for the validation of the model, picked in 2014. Based on the preliminary selection tests for indicators and the production situation surveys for Korla fragrant pear, the evaluation indexes were fruit hardness, soluble solid content, chlorophyll and vitamin C content, and the variations in various indexes with the increase of effective accumulated temperature during the mature period were detected. The Data was analyzed with the Excel software and SigmaPlot software. A similar variation tendency was found between the indicators, which was a slow change at first and then followed by a rapid change until steady after the mature. Hence, this study set up a mathematical model for the mature rule of the Korla fragrant pear and proposed a quantitative assessment method for the relationships between maturity rule and physical and chemical indicators. It was shown that the model could depict the relationships between the effective accumulated temperature that fragrant pear required during the mature period and the physical and chemical indicators. The model was obvious significant （P〈0.0001）, and interrelationships among accumulated temperature, maturity level, and physical and chemical indicators could be well evaluated and predicted with the high correlation coefficient （r 〉 0.