Cultivar-Specific Quality and In Vitro Antioxidant Profiles of Pear Pastes

Pear paste is a traditional Chinese product valued for its lung-moistening and antitussive effects. This study systematically evaluated the quality attributes and in vitro antioxidant profiles of pear pastes prepared in 2023 from 11 cultivars harvested in Henan Province, China. Multivariate analysis showed that genotype was the primary determinant of final product quality, with PC1 explaining 84.1% of the variance. Total phenolic content (TPC) ranged from 1052.8 to 1997.6 mg/kg, and total flavonoid content (TFC) from 478.1 to 1747.9 mg/kg across cultivars. Four cultivars displayed distinct advantages: ‘Akizuki’ (pronounced Maillard browning), ‘Wanxiu’ (highest free amino acids, 29.82 mg/g), ‘Hongzaosu’ (highest TPC, 1997.6 mg/kg; TFC, 1747.9 mg/kg; 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 88.9 μmol TE/g), and ‘Huangguan’ (highest sensory score, 83.33; clarity, 87.65%). Antioxidant capacity was governed by a synergistic network of native phenolics, flavonoids, and Maillard reaction products, with the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) assays recommended for consistent evaluation. These findings highlight the critical role of cultivar selection in tailoring the color, flavor, antioxidant activity, and overall quality of pear paste.