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The purpose of pear storage is to help the sale, i.e. the continuous supply of the market (consumers) and the preservation of the position achieved on the market. Storing requires special conditions, one of them is the high relative humidity of the atmosphere in the store (90–95%) first of all for the varieties with long fruit shape, e.g. Abate Fétel, Conference, Bosc. The criterion of right maturity of winter pears is carefully determined: taste, flavour, smell, fusibility, which depend on optimal storing conditions, and it takes time to develop those properties. The recommended interval of temperature in the store is +0.5 and –0.1°C. Higher temperatures reduce the possible storing period substantially (Soltész, 1997). As general truth we must accept that it is much more difficult to keep a good quality of pears than that of apples in the store. The cause of it is the higher intensity of respiration and the decomposition of cellulose substances, consequently the ripening process is much shorter. Further problems spring from its susceptibility to technological hazards and the uncertainty of finding the optimum time of harvest (Monzini & Gorini, 1986). Following the after-ripening time, the right phase of maturity should be recognised by organoleptic testing. The parameters examined are partly judged according to the appearance (colour, size, form, surface), flavour, consistency and taste (aroma). The interaction of those characters is, on the one hand, of physiological nature and cause the impression e.g. of flavour, on the other hand, of psychological nature. That’s because the person of the judge, his/her sex and age may become decisive. The young people are more sensible in tasting, whereas the aged ones are more attentive and experienced (Molnár, 1991). Depending on professional expertise, the uninstructed judges may express their preference but their opinion is otherwise rather unreliable. Another group of the organoleptic session may dispose of significant experiences. A third category of judges are specialists in this craft and are informed in technology of the industry and of the attitudes of the market. In organising organoleptic panels Meilgaard et al. (2000) forwarded suggestions, which are taken as standards (ISO 6564:1985; ISO 6658:1985; ISO 8587:1988). A standardised panel needs an organisation of the members with coded marks (a number of four letters) and their data ought to be registered (name and address etc.). The expertise and the training are important preconditions of a successful panel, therefore it needs also a regular schooling (Guinart & Petit, 1996). For that purpose, the Corvinus University Faculty of Alimentary Science started courses for educating professional judges for organoleptic panels. The results of a panel session are influenced by the preparation of the samples. A basic condition is that the samples ought to be representative, that they ought to show a maximum of being related to a real population of commodities following all the official requirements and standards of the commercial practice. The samples ought to be coded with random numbers of three letters in order to exclude any possible influence of names and numbers harboured in the minds. The judges are Organoleptic evaluation of pear varieties grown at different sites