Table 1 Phospholipid composition and proportion of “Nanguo” pears on shelf life 6 d after being in cold storage for 60 and 120 d

1.55 ± 0.02^a

1.41 ± 0.02^b

26.40 ± 3.27^b

36.51 ± 2.58^a

0.91 ± 0.01^a

0.58 ± 0.02^b

15.47 ± 2.15^a

15.09 ± 2.17^a

0.11 ± 0.01^a

0.10 ± 0.01^a

1.95 ± 0.56^b

2.54 ± 0.89^a

1.97 ± 0.03^a

1.02 ± 0.01^b

33.56 ± 4.33^a

26.35 ± 1.96^b

1.33 ± 0.02^a

0.75 ± 0.02^b

22.65 ± 4.12^a

19.48 ± 2.25^b

5.88 ± 0.33^a

3.86 ± 0.42^b

100^a

100^a