摘要：The effect of DA-6 treatments with different concentrations on the maturity and fruit quality of ‘Aikansui’ pear was studied. The results showed that the effect of treatment at 35 mg •L-1 was the best, followed by 30 mg •L-1. The treatment of 35 mg •L-1 could increase the sugar content of the fruit, reduce the content of titratable acid, and advance the maturity of the fruit to the greatest extent. The 30 mg •L-1 treatment had the most significant effect on the increase of fruit weight and the Vc content.
