Pear (Pyrus communis L.) is the leading fruit species, with old cultivars becoming more interesting for producers and consumers. The aim of this master study was to determined the sensory characteristics of ten old pear cultivars and to determined external and internal physicochemical fruit quality parameters using high pressure liquid chromatography and spectrophotometric analysis. For the pear cultivars, we measured fruit dimensions and weight, soluble solids content, sugars, organic acids, and phenolic compounds. We found that each of the old pear cultivars had a specific external characteristics. The main sugar in pears is fructose (61 %), followed by glucose (16 %), sorbitol (12 %) and sucrose (11 %). The cultivars from the highest to the lowest total sugar content are: 'Pituralka', 'Hartilian', 'Zimska postrvka', 'Pastorjevka', 'Risovka', 'Druardova', 'Vienka', 'Santa Maria', 'Starkrimson' and 'Klapova'. Malic acid is the main organic acid in pear, followed by citric, quinic, shikimic and fumaric acid. 'Klapova' and 'Starkrimson' varieties contain more citric acid than malic acid. Based on the ratio of sugars and acids, old pear varieties are divided into three groups: sweet, sweet sour and sour cultivars. The peel of pears contains up to 40 times more phenolic compounds than the pear pulp.
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