Which pear varieties are suitable for processing? Here is a detailed introduction

The Bartlett pear is a world-famous variety used both for fresh eating and canning. Besides the Bartlett pear, there are also the Guifei pear, Jinxiang pear, and Aixiang pear.

(1) Guifei pear: native to the United States, it is a natural seedling of pear. There is a small amount of cultivation in Liaoning Province. The outstanding advantages of this variety are extremely high yield, resistance to disease, resistance to insects, resistance to heat, and wide adaptability. Its fresh-eating quality is poor, and in the United States it is mainly used for canning and cooking. The fruit is medium to large, weighing about 150-200 grams, short spindle-shaped. The fruit stalk is thick and straight, 3-7 cm long, and the base often enlarges into a fleshy form. The sepals are small and relatively shallow, the skin is greenish-yellow, the flesh is pale yellow, the core is medium to large, and there are more stone cells near the core. After ripening, the flesh is semi-soft, does not dissolve in the mouth, has medium to much juice, and a rather mild sweet-sour taste. The fresh-eating quality is medium, and the fruit can be stored until the end of December.

(2) Jinxiang pear: bred by the Chinese Academy of Fruit Tree Research, with Nanguo pear x Bartlett pear as parents. Its outstanding advantage is that, besides fresh eating, it is especially suitable for canning, and its canned product is not inferior to that of the Bartlett pear, only its size is smaller than the Bartlett pear. The tree vigor is moderate, with strong branching ability, mainly bearing fruit on medium and short fruit branches, high yield, and it matures in mid-to-late September in Xingcheng. The fruit is medium to large, averaging 140 grams, with an irregular shape. The skin is yellow-green, with a red blush on the sunny side, gradually turning greenish-yellow after storage. The flesh is pale yellow-white, and after ripening it is fine, soft, and juicy, sweet-sour, with a rich flavor. Soluble solids can reach 15%, and the quality is superior. The fruit can be stored for 7-10 days.

(3) Aixiang pear: selected by the Chinese Academy of Fruit Tree Research in 1957 from seedlings of the Chetou pear. The fruit is relatively small, averaging 70 grams, nearly round, yellow-green. The sunny side has a dark red blush, and the fruit surface is smooth. The fruit stalk is short and thick, and the sepals persist. At harvest, the flesh is somewhat coarse and crisp; after about 7 days of ripening, the flesh becomes soft, the juice increases, and it is sweet and fragrant with a strong flavor, containing 12-15% soluble solids, with superior quality. It is extremely suitable for juice making. This variety has an open crown, is drought-tolerant, tolerant of poor soil, and cold-resistant, but not resistant to ring rot, and is suitable for close planting cultivation in the cold, dry regions of Northeast and Northwest China.