Objective: The browning control of Dangshan pear juice concentrates (PJC)during storage was studyied by ion exchange technolnogies.

Study on the adsorption of dark colored compounds from clarified Dangshan pear juice on macroporous adsorbent resins;

Effect of limenitrogen on flower bud germination of Dangshan pear;

Effects of the artificial low temperature on the dormant buds and shoots of Dangshan pear in the central part of Yunnan;

Preservation effect of cinnamon essential oil and its mixture with chitosan and calcium chloride on Dangshan pear;

Effects of bagging on the quality of Dangshan Suli pear in Dangshan area;

Enhancing effects of microbial fertilizer on Dangshan crisp pear quality.;

Research on the Improvement of the Export Competitiveness of Dangshan Crisp Pear;

Dangshan Crisp Pear is an important resource of pear fruit,but at present there exists a series of problems during production,such as : oversized cultivation area,too high annual output,decentralized management,insufficient formalization and intensification,low technology content,insufficient mechanization,inadequate organization in marketing,inefficient selling information and low price.