Pear sugar content

The sugar content in Pyrus communis fruits typically varies from 6% to 12%. Depending on the genetic characteristics of the cultivar, cultivation conditions, and climatic factors, these values can vary, reaching 14.8% in a number of hybrids and up to 28% in specific genotypes under specific growing conditions.

Sugar accumulation is influenced by mineral nutrition: sufficient potassium and phosphorus supply promotes their formation and transport, whereas an excess of nitrogen at the end of the growing season reduces sugar content. The taste qualities of the fruit are determined not only by the absolute amount of sugars but also by the sugar-acid ratio.

To assess sugar content, the refractometric method is used, which determines the concentration of soluble solids, along with laboratory chemical methods for analyzing total sugar content. The level of sugar content is a decisive criterion when selecting cultivars for use in the food industry.