梨果实品质是梨果育种及加工最为关注的指标，梨果实种类繁多，中国梨栽培品种包括白梨、砂梨、秋子梨、新疆梨和西洋梨5大系统，不同品种的品质指标存在一定的差异，然而对梨果实品质系统的、大范围的研究较少。研究调查了包含白梨、秋子梨、砂梨、西洋梨、杂交梨和新疆梨系的60个梨品种，通过测定10项品质指标（单果重、硬度、可溶性固形物（soluble solids content，SSC）、可滴定酸（titratable acid，TA）、固酸比（SSC/TA）、维生素C（vitamin C，Vc）、酸碱度（power of hydrogen，pH）、石细胞、乙醇和乙醛）了解60个梨品种品质情况，为梨果育种、加工奠定基础，为梨果实产业发展提供一定的理论参考。优良的梨品种不仅是果农首选，而且是育种人员的研究目标，高品质是优良果实所具备的重要条件之一。

Pear fruit quality is the most concerned index in pear breeding and processing. Chinese pear cultivars include White pear, Sand pear, Ussurian pear, Sinkiang pear and Common pear. The quality indexes of different varieties are different to quality indexs. However, there are few systematic and large-scale researches on pear fruit quality. Sixty pear varieties including White pear, Ussurian pear, Sand pear, Common pear, Sinkiang pear and Hybrid pear were investigated. By measuring 10 quality indicators (single fruit weight, hardness, soluble solids content (SSC), titratable acid (TA), SSC/TA, vitamin C (Vc), power of hydrogen (pH), stone cells, ethanol and acetaldehyde) to understand the quality of 60 pear varieties. The results show that single fruit weight of Xiaoxiangshui of Ussurian pear is the smallest (36.72g), and that of Pugua pear of Sand pear is the largest (439.15g). The hardness of Ussurian pear and Common pear decrease significantly after ripening. There are 4 varieties with SSC higher than 15.00%, all of which are Ussurian pear cultivars, including Bailixiang, Hongnanguo, Jianba pear and Shatang pear, respectively. The was Hongmacha and Jinhua pear have the lowest SSC. The average TA content of the Ussurian pear are the highest (0.69%), and the average TA content of the Hybrid pear are the lowest (0.06%). The SSC/TA values of pear cultivars of Ussurian pear are mostly low. The pear varieties with high Vc content are Chonghuada Pear (8.38 mg/100g), Haichengci (5.49 mg/100g) and Jinanxiaobai (7.28 mg/100g). Pear juice pH range is 2.73-5.32, acidic. The content of stone cells of Huangjinduima is significantly higher than that of other varieties. The contents of ethanol and acetaldehyde have a certain effect on the flavor of pear, which are natural flavor compounds in fruits and vegetables. The average contents of ethanol and acetaldehyde in Ussurian pear cultivars are higher than that in other varieties. Excellent pear varieties are not only the first choice for fruit farmers, but also the research target for breeders. High quality is one of the important conditions for excellent fruit.The above quality data collection can lay the foundation for pear breeding and processing, and provide a certain theoretical reference for the development of pear fruit industry.