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Changes in sugar composition during maturation and ripening of eight Asian pear cultivars were evaluated. Total soluble sugars (TSS) increased gradually throughout the maturation and averaged 10% to 13% in mature fruit. All cultivars, except `Shinko' and `Nijisseiki', had accumulated ≥10% TSS by 100 days after full bloom (DAFB). Starch accumulated during early stages of Asian pear fruit development but decreased as the maturity progressed coinciding with the rise in soluble sugars. Sorbitol, a sugar alcohol, was predominant in immature fruit and accounted for 35% to 60% of TSS fraction depending on the cultivar. Fructose rapidly increased during early maturation. Glucose increased during early maturation, but the increase was much smaller than that of fructose. Sucrose was low (&lt;4%) in immature fruit but accumulated rapidly late in the maturation and continued to increase until harvest. In mature `Hosui', `Kosui', `Nijisseiki', `Shinsui', `Shinko', and `Ichiban' fruit, fructose was the predominant sugar which accounted for 47% to 60% of the TSS fraction. Glucose and sucrose accounted for 13% to 17% and 7% to 12%, respectively, in those cultivars. In mature `Shinseiki' fruit, sucrose was the predominant sugar (44% of TSS), while fructose and glucose accounted for 33% and 8%, respectively. Sucrose and fructose were present in equal amounts (29%) in mature `Chojuro' fruit. Late accumulation of sucrose in Asian pear cultivars suggest that sufficient time should be allowed before harvesting to obtain sweeter fruit.

Developmental Changes in Carbohydrate Composition of Asian Pear Cultivars Grown in the Southeastern United States