Abstract
The nutritional pears (Pyrus spp.), belonging to the Rosaceae family, are popular fruits among consumers in temperate regions for their crispness, sweetness, slight aroma, and characteristic fragrance. The fruits contain a wide variety of compositions, such as vitamins/ascorbic acid, carotenoids, volatiles, sugars, amino acids, organic acids, minerals, fibers, polyphenols, flavonoids, anthocyanins, triterpenes, and other nutrients. The nature and concentration of these constituents, allied to those of flesh firmness, titratable acidity, and soluble solids, play important roles in maintaining fruit's organoleptic properties, fruit quality, and determining nutritive value. This review summarized different pear species, as well as the content of all of the above parameters, in different kinds of pear cultivars to supply further basic information for not only the quality control of pears, but also the selection of adequate quality and high output pear cultivars.
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