The Effect of the Ripening Period on the Quality Attributes of Pear Fruit

Pear fruit quality is a key determinant of consumer preference, yet it remains insufficiently characterized in many newly developed cultivars. This study aimed to evaluate 25 pear genotypes (Pyrus communis L.), internationally renowned cultivars and new cultivars developed through Romanian breeding programs, with distinct ripening periods, using an integrative approach based on morphological, biochemical, and sensory traits. Standardized methods were applied to assess attributes including fruit size, firmness, soluble solids, organic acid composition, skin color, and hedonic sensory responses for taste, aroma, texture, and visual appeal. Results revealed significant variability across ripening groups, with several cultivars, such as ‘Paradox’, ‘Pandora’, ‘Isadora’, and ‘Daciana’, displaying favorable combinations of appearance, internal quality, and consumer-rated acceptability. ‘Paradox’ and ‘Pandora’ achieved the highest sensory scores, comparable to or surpassing those of commercial standards like ‘Packham’s Triumph’. Multivariate analyses confirmed trait correlations and distinct phenotypic profiles among cultivars. These findings underscore the utility of multidimensional quality assessment for selecting cultivars suited to modern market demands, both for fresh consumption and processing. Moreover, several genotypes demonstrated potential as parental sources in pear breeding programs targeting improved organoleptic and physicochemical traits. The study suggests that a differentiated sensory scoring approach, rather than a uniform 1–9 hedonic scale, may more effectively identify high-quality pear cultivars for breeding programs.