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南果梨采后贮藏期间果心、果肉的酚类物质含量呈先合成上升后分解降低趋势，果实出现褐变时期与组织内酚类物质明显减少时期呈现对应关系。同期多酚氧化酶（ＰＰＯ）活性也相应出现明显高峰。因此说明南果梨贮藏褐变是酚类物质在有氧条件下被ＰＰＯ催化而造成的酶促褐变。试验分析看到，绿原酸在南果梨褐变前后发生明显量的变化，并能与ＰＰＯ互相作用形成褐变物质，初步认为绿原酸是南果梨褐变底物酚类物质的主要成分之一。
During the post-harvest storage of Nanguo pear, the content of phenolic compounds in fruit core and pulp increased firstly, then decreased and then decreased. The period of browning appeared a corresponding relationship with the period of significant reduction of phenols in the tissue. The same period, polyphenol oxidase (PPO) activity corresponding to a significant peak. Therefore, the browning of Nanguo pear is the enzymatic browning caused by PPO catalyzed by phenols under aerobic conditions. Experimental analysis shows that chlorogenic acid in the South fruit pear before and after browning significant changes occur and can interact with the formation of PPO browning substances, chlorogenic acid is initially believed to be the main component of South fruit pear brown substrate phenols one.