After selecting by four grades, two strains, which were suited to fermenting Ya pear wine, were got, named GY1 and GY2, the former from Ya pears and the latter from Mihou peachs.

Effect of carbonates and bicarbonates treatment on black spot and blue mold of postharvest yali pear;

Study on the important factors of browning of Yali pear fruit after harvest;

Cloning and expression of polyphenol oxidase gene of CDS from Yali pear;

Effect of citric acid treatment on the quality of Ya pear fruit during storage;

Study on pear quality detection with machine vision;

The identification of pathogen causing Ya pears black spot.;

Effect of SA on phemolics metabolization of Ya pear growing fruits;

The cause and control approaches of Ya pear black skin;

The stability study on the process of perry fermentation;