Comprehensive Quality Evaluation of 11 Different Varieties of Pear Paste

ZHANG Sipu; CUI Wei; ZHANG Ke; LU Yunfeng; MIAO Jianyin; GUO Chaofeng; XIE Yuanming; ZHANG Yanmin; NIU Jiajia

doi:10.15933/j.cnki.1004-3268.2025.12.016

Abstract：To identify pear varieties suitable for pear paste processing,this study measured the colorimetric indices,total acidity,vitamin C content,total phenolic content,amino acid composition,and volatile components of syrups produced from 11 major pear varieties cultivated in Henan Province.The pastes were assessed using an essential amino acid(EAA)scoring system,and a comprehensive evaluation was conducted via principal component analysis.The results showed that Huangguan pear paste had the highest clarity(87.65%)and the lowest browning degree(0.53).Yuluxiang pear had the highest essential amino acid/total amino acid(25.04%)and essential amino/non-essential amino acid(34.17%),which was close to the requirements of ideal protein.Wonhwang pear paste achieved the highest essential amino acid ratio coefficient(SRC,87.35).The essential amino acid index(EAAI)values of Hongxiangsu,Zhongli No.1,Yuluxiang,and Wanxiu pear pastes were all near 1.0,indicating high nutritional quality of their essential amino acids.A total of 41 volatile compounds were identified across varieties,with Hwasan pear paste having the highest number of volatile component types(21).There was a strong correlation between various indicators.By introducing 71 indicators of different varieties of pear paste into the factor analysis calculation system,10 common factors were obtained.The cumulative contribution rate of the first 7 factors was 89.03%,and the model was obtained according to the variance contribution rate:Y=0.244 9F1+0.153 4F2+0.143 6F3+0.113 6F4+0.100 4F5+0.073 0F6+0.061 5F7.Comprehensive scores ranked the varieties in descending order as follows:Akizuki,Hwasan,Wanxiu,Hwanggeumbae,Yuluxiang,Huangguan,Hongzaosu,Wonhwang,Suli,Hongxiangsu,Zhongli No.1 pear paste.