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Objective: The storability and storage quality of three pear varieties were evaluated to provide theoretical support for variety breeding and fresh-keeping technology. Methods: Zaoshengxinshui, HJ18 and HJ67 pear with similar genetic background were used as test materials. Fruit with the same maturity were stored in a cold storage with a temperature of （1.0±0.5） ℃ and a relative humidity of 85%~90% for 60 days. The fruit texture, sugar and acid and volatile substances were determined every 10 days, divide storage period and quality based on clustering, principal components and time series analysis. Results: The results showed that the fruit texture, sugar, acid and volatile substances of the three pear varieties were regulated by storage time, and there was a certain correlation among different indexes. Fourteen quality evaluation parameters could be simplified into 8 indexes: firmness, chewiness, compactness, brittleness, elasticity, malic acid, citric acid, soluble solids content （SSC） and fructose. The contribution rate of sensors S2, 6, 7, 8 and 9 was larger. Based on fourteen quality indexes, HJ67 was in a relatively independent space with Zaosheng Xinshui and HJ18 during storage. Based on the response values of ten sensors, the three varieties had spatial intersection, which had not been effectively distinguished. The storage time of three pear varieties was divided into different intervals, among which HJ67 was divided into four periods: 0~20 days, 30 days, 40~50 days and 60 days based on texture, nonvolatile and volatile substances. Conclusion: It is concluded that the texture, sugars and acids contents and volatile matter of HJ67 are significantly different from those of Zaoshengxinshui and HJ18, that has a rich flavor. The change of fruit texture of three pear varieties can be well fitted by exponential equation, and the change of sugar and acid content can be well described by nonlinear equation. The prediction errors of the two prediction models are low. Based on principal component analysis, cluster analysis and time series analysis, the storage period and comprehensive quality of three pear varieties can be comprehensively and objectively evaluated.

Objective: To determine the key points of pear quality formation and deterioration of different Pyrus pyrifolia pears during cold storage. Methods: Zaoshengxinshui, Hujingli18, Hujingli67 were used as materials, the fruit of three varieties with the same ripeness were stored in cold storage at （1.0±0.5） ℃ and relative humidity of 85%~90% for 60 days, fruit texture, total soluble solids, titratable acid, sugar and acid contents and 10 sensor values were determined every 10 days. Results: Hujingli18 and Zaoshengxinshui were the typical type of fructose accumulation,Hujingli 67 was the type of sorbitol accumulation, and all three varieties were the type of malic acid accumulation. During cold storage, the fruit of Hujingli67 can maintain higher firmness with peel, firmness of pulp, crispness and chewiness; Higher content of glucose, sorbitol and total sugar; Stable content of titratable acid and malic acid; The storage flavor is less controlled by the cold storage time; Through the cold storage technology, it shows rich in storage. Hujingli18 is superior to Zaoshengxinshui in peel characteristics, compactness and crispness. Hujingli18 has high fructose, malic acid content and fructose/total sugar, which can keep high sweetness and acidity, and has strong flavor in storage. Zaoshengxinshui is easy to be softened, the content of titratable acid shows a sharp decline trend, the comprehensive flavor is regulated by the storage time, and is less resistant to cold storage. The volatile compounds in fruit of Zaoshengxinshui and Hujing pear 67 were obviously changed, especially the volatile compounds such as nitrogen oxides, methane, sulfur compounds and ethanol. Conclusion: The safe cold storage periods of Zaoxinshui, Hujing pear 18 and Hujing pear 67 are 30,40 and 60 days, respectively.

Objective: This study aimed to optimize the determination conditions of pantothenic acid content in infant milk powder by microbiological method and provide test data for the subsequent revision of the national standard method for pantothenic acid detection. Methods: The issues covering the determination of pantothenic acid by the national standard method were analyzed, and the key steps in the detection process, including bacterial solution preparation, pretreatment, and absorbance determination, were emphatically studied. Results: Lactobacillus plantarum from ATCC and CICC can be used to determine pantothenic acid. The best results were obtained by directly inoculating 80% bacterial solution concentration into the test tube, or adding 5 mL bacterial solution to 400 mL sterilization test medium. The results of direct extraction were higher than that of hydrolysis. The relative deviation of enzymole-plate and UV spectrophotometry was less than 5%. The recovery rate was 96.9%, and the relative standard deviation (RSD) was 4.95%. Conclusion: The optimization of the key steps in the determination of pantothenic acid by microbiological method can simplify the operation process and improve the accuracy of the samples, and the optimized conditions can be used as a reference for the subsequent revision of the National standard method for pantothenic acid determination.

Marital concerns can trigger emotional stress, especially among long‐term hospitalised individuals diagnosed with schizophrenia, significantly affecting their treatment and recovery. Unfortunately, rehabilitation programs tend to overlook the marital needs of individuals with diagnosed schizophrenia. This research aimed to investigate the content related to marital concerns of Chinese individuals diagnosed with schizophrenia who were undergoing extended hospitalisation. Fifteen participants diagnosed with schizophrenia were recruited through purposive sampling for face‐to‐face semi‐structured interviews. The gathered data were analysed using Colaizzi's method, revealing three themes: (1) manifestations of marriage‐related concerns, (2) effects of marriage on disease progression, and (3) the need for support from family and the hospital. This study offers new insights into marital concerns among long‐term schizophrenia inpatients and underscores the significance of screening and intervention for such concerns. Healthcare professionals and family members should extend support to patients to foster confidence within their marital relationships. [ABSTRACT FROM AUTHOR]