摘要：The dry matter, reducing sugars and peroxidase activity evolution in «blanquilla» pears during 8 month storage (0 5° C and 85 90 % R.H.) is evaluated. The pears were treated during its grown with gibberellic acid (GA), chlorocolin chloride (CCC) and mixtures from both. The results show no changes on the checked parameters when GA was the preharvest treatment. The use of chlorocolin chloride produces, related to reference pears without treatment, a increasing of peroxidase activity and a decreasing on reducing sugars along the test (realted to dry matter). The mixtures GA/CCC show the same effect, on reducing sugars, that CCC related with CCC content in the mixture and time of the last aplication before harvest.
