本文探究不同的貯藏溫度與貯藏期，對臺灣梨山地區的‘新雪’梨之腐爛率、失重率、果皮黑變及果實品質的影響。梨果實貯藏在1、5、9及13℃經30週，其腐爛率及失重率，隨著貯藏溫度提高而增加，並隨貯藏期的延長而增加。貯藏的前14週期間，果實品質並未明顯的變差，雖說其果肉硬度與可溶性固形物含量，隨著貯藏期增加與隨著溫度提高而稍微降低。梨果貯藏在1℃經30週後，其腐爛率及失重率分別低於5％及7％，暗示著'新雪'梨具有在低溫長期貯藏的潛力。就失重率而言，於1℃者最低，然其黑變率及黑斑面積百分比最高；於13℃者最高，而其黑變率及黑斑面積百分比最少。因此失重率與果皮黑變，應無直接關係。但是梨果貯藏於較低的溫度下（1及5℃）經2至4週，果皮即開始出現黑色斑點，並逐漸擴大為黑色斑塊，應該是寒害所造成的結果。但果皮寒害症狀不會深入到果肉。然而貯藏於較高溫的13℃者，於6-8週之後才逐漸出現。就發生果皮黑變率及黑斑面積之百分比言，以貯藏溫度為1℃者最高，9℃次之，5℃再次之，13℃最低。故雖於1℃貯藏者之失重率最低，但果皮黑變率及黑斑面積百分比最高，不利於商業貯藏；反之於13℃貯藏者失重率雖最高，但僅約5％，且果皮黑變程度於貯藏期的前6-8週發生較低，足以符合舊曆年上市之需求。

The goal of this research was to investigate the effects of storage temperature on storage ability, rate of weight loss, fruit quality and skin blackening disorders of Japanese pear ‘Shinsetsu’ grown at Lishan area in central Taiwan. After stored at 1, 5, 9 and 13℃ for 30 weeks, the percent of decay and weight loss in sampling fruits were both increased when refrigerating temperature decreased. The percent decay and weight losses of fruits stored at 1℃ were below 5% and 7%, respectively. It was suggested the shelf-life duration of post-harvest pear could be maintained for up to 30 weeks at low temperature (1-5℃). However, skin blackening disorder developed in epidermal tissue after 2 to 4 weeks storage at 1, and 5℃, and this reduced commercial value. This disorder occurred only on the skin; the flesh was remained normal throughout storage. As storage temperature decrease, the fruit skin blackening scaled development occurred to a greater extent, and it was concluded that skin blackening of pear was a chilling injury. The more weight loss the less skin blackening scald was found when stored at 1℃. In contrast, the less weight loss the more skin blackening scald was found when stored at 13℃. Therefore, the weight loss had no direct effect on scald development in epidermal tissues of fruits. The firmness and soluble solids content of fruit flesh both slowly decreased, as storage temperature increased and storage duration extended to 14 weeks.