Table 1. Changes of quality characteristics in direct cooling and gradual cooling treated ‘Chuhwang’ pear fruit during 70 days of storage at 0°C

Treatment	Storage period (days)	Weight loss (%)	Total color difference (∆E)	Hardness (N)	Soluble solid content (°Brix)	Titratable acidity (%)	Respiration rate (mg/kg/h)
Direct Cooling (DC)	0	0.00±0.00^E	0.00±0.00^B	27.21±0.53^AB	13.28±0.38^A	0.16±0.01^A	7.33±0.23^A
	10	0.85±0.10^D	2.31±0.29^A	27.51±0.59^AB	13.66±0.26^A	0.16±0.01^A	2.62±0.28^B
	20	0.97±0.10^D	2.24±0.13^A	28.97±0.65^A	13.65±0.22^A	0.18±0.01^A	3.38±0.12^B
	30	1.32±0.15^C	3.12±0.87^A	25.54±0.40^B	14.21±0.57^A	0.16±0.02^A	3.02±0.29^B
	50	2.12±0.12^B	3.32±0.54^A	25.96±1.02^B	14.52±0.45^A	0.15±0.01^A	2.91±0.31^B
	70	3.17±0.20^A	3.23±0.75^A	25.64±0.70^B	14.80±0.44^A	0.14±0.01^A	2.91±0.12^B
Gradual Cooling (GC)	0	4.62±0.21^c	0.00±0.00^b	27.21±0.53^a	13.28±0.38^b	0.16±0.01^a	7.33±0.23^a
	10	4.69±0.33^c	2.72±0.29^a	25.88±0.98^ab	14.26±0.12^ab	0.17±0.02^a	2.70±0.24^b
	20	5.48±0.40^bc	2.99±1.03^a	25.62±0.69^ab	14.66±0.38^ab	0.17±0.02^a	2.90±0.08^b
	30	5.37±0.20^c	2.48±0.42^a	25.32±1.01^ab	15.14±0.36^a	0.15±0.01^a	3.13±0.11^b
	50	6.31±0.25^ab	2.27±0.40^a	25.32±0.51^ab	14.59±0.30^ab	0.16±0.02^a	3.29±0.42^b
	70	6.76±0.29^a	2.68±0.42^a	24.21±0.36^b	15.38±0.10^a	0.16±0.00^a	3.17±0.09^b