Comprehensive Evaluation of Fruit Texture in 488 Pear Germplasm Resources

doi:10.16420/j.issn.0513-353x.2025-0322

Acta Horticulturae Sinica ›› 2026, Vol. 53 ›› Issue (8): 2213-2223.doi: 10.16420/j.issn.0513-353x.2025-0322

• Genetic & Breeding · Germplasm Resources · Molecular Biology • Next Articles

Comprehensive Evaluation of Fruit Texture in 488 Pear Germplasm Resources

SU Yanli¹^,², GAO Xiaoming¹, WANG Long¹, WANG Suke¹, ZHANG Xiangzhan¹, WANG Yanan¹, XUE Huabai¹^,²^,^*()

¹ Zhengzhou Fruit Research Institute， Chinese Academy of Agricultural Sciences，National Horticultural Germplasm Resources Center，National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops， Zhengzhou 450000， China
² Zhongyuan Research Center， Chinese Academy of Agricultural Sciences，Xinxiang， Henan 453004， China

Received:2026-03-14 Revised:2026-05-11 Online:2026-08-25 Published:2026-08-25
Contact: XUE Huabai

Abstract

Abstract:

A total of 488 pear germplasms from National Horticulture Germplasm Resources Center Pear Branch Center（Zhengzhou）were used as test materials. The fruits texture（peel firmness，peel brittleness，peel toughness，pulp firmness，pulp fineness，pulp brittleness）was determined during the ripening period of fruits for two consecutive years，and the distribution characteristics，variation degree and grey relation analysis of the determination results were carried out. The results showed that the data of fruit texture of germplasm resources had good repeatability and stability in two years. A five-level grading evaluation standard of these traits was established. According to the grading standards of three characters of pear pulp，the germplasm resources with pulp firmness value less than 10，pulp brittleness value less than 36，and pulp fineness value less than 17 are important materials for improving the pear pulp texture. The texture traits with larger coefficient of variation of P. bretschneideri are peel toughness and pulp firmness，the texture traits with larger coefficient of variation of P. ussuriensis are peel toughness，pulp firmness and pulp fineness，the texture traits with large coefficient of variation of P. communis are peel toughness and pulp fineness，the texture traits with large coefficient of variation of P. sinkiangensis was pulp firmness and pulp fineness，while the coefficient of variation of each trait of P. pyrifolia was lower. Among the 3 traits of peel，peel toughness had greater coefficient of variation，while among the pulp 3 traits，pulp firmness and pulp fineness had greater coefficient of variation. The genetic background of fruit texture of P. ussuriensis，and P. sinkiangensis is more abundant. Using the grey relation analysis（GRA）method，the high-quality‘Yuluxiang’‘Danxiahong’and‘Yali’were used as reference varieties to screen out ‘Xiangchi’ ‘Hongsumi’ ‘Chonghuada’ ‘Guiguan’ ‘Jinzhou Dayali’ ‘Baixue’ and other cultivars with excellent fruit texture.

Key words: pear, germplasm, fruit texture, comprehensive evaluation

SU Yanli, GAO Xiaoming, WANG Long, WANG Suke, ZHANG Xiangzhan, WANG Yanan, XUE Huabai. Comprehensive Evaluation of Fruit Texture in 488 Pear Germplasm Resources[J]. Acta Horticulturae Sinica, 2026, 53(8): 2213-2223.

Figures/Tables 6

References 29

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年Year	数据项 Projects	果皮硬度/N Peel firmness	果皮脆性/mm Peel brittleness	果皮韧性/mJ Peel toughness	果肉硬度/N Pulp firmness	果肉细度 Pulp fineness	果肉脆性/% Pulp brittleness
	两年相关系数 Two-year correlation coefficient	0.995^**	0.990^**	0.998^**	0.995^**	0.997^**	0.998^**
2022	资源数 No. of resources	488	488	488	488	488	488
	中位数 Median	35.45	1.83	34.32	16.16	24.72	46.28
	最小值 Min	15.90	1.07	9.86	6.00	3.00	27.29
	最大值 Max	91.47	4.69	153.17	69.43	43.19	84.04
	平均值 Mean	36.71	1.89	36.83	17.49	24.00	47.66
	变异系数/% Coefficient of variation	30.09	22.08	43.70	40.73	33.80	19.58
2023	资源数 No. of resources	451	451	451	451	451	451
	中位数 Median	35.89	1.71	32.36	15.81	24.75	45.78
	最小值 Min	12.62	1.10	11.19	5.67	2.94	29.41
	最大值 Max	90.56	7.25	174.94	61.28	46.69	78.53
	平均值 Mean	36.83	1.81	35.87	17.41	23.87	46.87
	变异系数/% Coefficient of variation	30.03	29.47	48.87	42.02	38.73	18.55

年Year	数据项 Projects	果皮硬度/N Peel firmness	果皮脆性/mm Peel brittleness	果皮韧性/mJ Peel toughness	果肉硬度/N Pulp firmness	果肉细度 Pulp fineness	果肉脆性/% Pulp brittleness
	两年相关系数 Two-year correlation coefficient	0.995^**	0.990^**	0.998^**	0.995^**	0.997^**	0.998^**
2022	资源数 No. of resources	488	488	488	488	488	488
	中位数 Median	35.45	1.83	34.32	16.16	24.72	46.28
	最小值 Min	15.90	1.07	9.86	6.00	3.00	27.29
	最大值 Max	91.47	4.69	153.17	69.43	43.19	84.04
	平均值 Mean	36.71	1.89	36.83	17.49	24.00	47.66
	变异系数/% Coefficient of variation	30.09	22.08	43.70	40.73	33.80	19.58
2023	资源数 No. of resources	451	451	451	451	451	451
	中位数 Median	35.89	1.71	32.36	15.81	24.75	45.78
	最小值 Min	12.62	1.10	11.19	5.67	2.94	29.41
	最大值 Max	90.56	7.25	174.94	61.28	46.69	78.53
	平均值 Mean	36.83	1.81	35.87	17.41	23.87	46.87
	变异系数/% Coefficient of variation	30.03	29.47	48.87	42.02	38.73	18.55

性状 Trait	分级 Scale	分布频率/% Frequency	数值范围 Number range	评价 Evaluation
果皮硬度/N	1	3.28	< 20	极低 Extremely low
Peel firmness	2	26.64	20 ~ 29	低 Low
	3	35.25	30 ~ 39	中 Medium
	4	23.57	40 ~ 49	高 High
	5	11.27	≥ 50	极高 Extremely high
果皮韧性/mJ	1	9.02	< 20	极低 Extremely low
Peel toughness	2	28.07	20 ~ 29	低 Low
	3	28.89	30 ~ 39	中 Medium
	4	18.03	40 ~ 49	高 High
	5	15.98	≥ 50	极高 Extremely high
果皮脆性/mm	1	10.25	< 1.5	极高 Extremely high
Peel brittleness	2	35.86	1.5 ~ 1.7	高 High
	3	32.58	1.8 ~ 2.0	中 Medium
	4	12.50	2.1 ~ 2.3	低 Low
	5	8.81	≥ 2.4	极低 Extremely low
果肉硬度/N	1	7.38	< 10	极低 Extremely low
Pulp firmness	2	35.66	10 ~ 14	低 Low
	3	29.51	15 ~ 19	中 Medium
	4	17.42	20 ~ 24	高 High
	5	10.04	≥ 25	极高 Extremely high
果肉细度	1	3.69	< 9	极细 Extremely Fine
Pulp fineness	2	17.01	9 ~ 16	细 Fine
	3	30.74	17 ~ 24	中 Medium
	4	34.84	25 ~ 32	粗 Coarse
	5	13.73	≥ 33	极粗 Extremely coarse
果肉脆性/%	1	8.61	< 36	极高 Extremely high
Pulp brittleness	2	30.12	36 ~ 43	高 High
	3	32.79	44 ~ 51	中 Medium
	4	15.37	52 ~ 59	低 Low
	5	10.66	≥ 60	极低 Extremely low

性状 Trait	分级 Scale	分布频率/% Frequency	数值范围 Number range	评价 Evaluation
果皮硬度/N	1	3.28	< 20	极低 Extremely low
Peel firmness	2	26.64	20 ~ 29	低 Low
	3	35.25	30 ~ 39	中 Medium
	4	23.57	40 ~ 49	高 High
	5	11.27	≥ 50	极高 Extremely high
果皮韧性/mJ	1	9.02	< 20	极低 Extremely low
Peel toughness	2	28.07	20 ~ 29	低 Low
	3	28.89	30 ~ 39	中 Medium
	4	18.03	40 ~ 49	高 High
	5	15.98	≥ 50	极高 Extremely high
果皮脆性/mm	1	10.25	< 1.5	极高 Extremely high
Peel brittleness	2	35.86	1.5 ~ 1.7	高 High
	3	32.58	1.8 ~ 2.0	中 Medium
	4	12.50	2.1 ~ 2.3	低 Low
	5	8.81	≥ 2.4	极低 Extremely low
果肉硬度/N	1	7.38	< 10	极低 Extremely low
Pulp firmness	2	35.66	10 ~ 14	低 Low
	3	29.51	15 ~ 19	中 Medium
	4	17.42	20 ~ 24	高 High
	5	10.04	≥ 25	极高 Extremely high
果肉细度	1	3.69	< 9	极细 Extremely Fine
Pulp fineness	2	17.01	9 ~ 16	细 Fine
	3	30.74	17 ~ 24	中 Medium
	4	34.84	25 ~ 32	粗 Coarse
	5	13.73	≥ 33	极粗 Extremely coarse
果肉脆性/%	1	8.61	< 36	极高 Extremely high
Pulp brittleness	2	30.12	36 ~ 43	高 High
	3	32.79	44 ~ 51	中 Medium
	4	15.37	52 ~ 59	低 Low
	5	10.66	≥ 60	极低 Extremely low

年 Year	性状 Trait		项目 Project	白梨 P. bretschneideri	砂梨P. pyrifolia	秋子梨 P. ussuriensis	西洋梨 P. communis	新疆梨 P. sinkiangensis	杂交品种 P. hybrid
2022			资源数 No. of resources	82	125	36	39	31	94
	果皮硬度/N Peel firmness		平均值Mean	34.64	39.15	38.79	39.86	37.07	32.16
	果皮硬度/N Peel firmness		变异系数/% Coefficient of variation	28	21	33	29	34	27
	果皮脆性/mm Peel brittleness		平均值 Mean	1.78	1.89	1.9	2.29	1.98	1.76
	果皮脆性/mm Peel brittleness		变异系数/% Coefficient of variation	14	20	16	23	17	23
	果皮韧性/mJ Peel toughness		平均值 Mean	32.76	38.48	38.32	47.91	38.18	30.56
	果皮韧性/mJ Peel toughness		变异系数/% Coefficient of variation	34	30	45	41	35	43
	果肉硬度/N Pulp firmness		平均值 Mean	16.06	16.91	22.29	21.98	18.9	14.09
	果肉硬度/N Pulp firmness		变异系数/% Coefficient of variation	36	28	39	34	35	33
	果肉细度 Pulp fineness		平均值 Mean	25.48	26.24	18.13	19.83	18.16	25.72
	果肉细度 Pulp fineness		变异系数/% Coefficient of variation	25	27	52	40	51	29
	果肉脆性/% Pulp brittleness		平均值 Mean	46.22	43.58	57.75	55.52	51.76	44.44
	果肉脆性/% Pulp brittleness		变异系数/% Coefficient of variation	15	16	19	16	15	19
2023			资源数 No. of Resources	80	97	25	42	23	91
		果皮硬度/N	平均值 Mean	35.57	38.11	39.19	40.19	35.75	32.32
		Peel firmness	变异系数/% Coefficient of variation	29	23	35	27	35	27
		果皮脆性/mm Peel brittleness	平均值 Mean	1.69	1.78	1.82	2.38	1.72	1.66
		果皮脆性/mm Peel brittleness	变异系数/% Coefficient of variation	16	19	36	51	13	18
		果皮韧性/mJ Peel toughness	平均值 Mean	32.56	35.66	35.55	51.21	32.7	29.43
		果皮韧性/mJ Peel toughness	变异系数/% Coefficient of variation	39	29	44	63	35	38
		果肉硬度/N Pulp firmness	平均值Mean	16.13	16.84	22.59	20.98	19.29	13.7
		果肉硬度/N Pulp firmness	变异系数/% Coefficient of variation	36	30	45	33	47	30
		果肉细度 Pulp fineness	平均值 Mean	25.77	24.82	17.56	21.2	21.55	24.79
		果肉细度 Pulp fineness	变异系数/% Coefficient of variation	28	29	54	41	46	39
		果肉脆性/% Pulp brittleness	平均值 Mean	45.23	44.41	55.85	52.03	53.19	42.84
		果肉脆性/% Pulp brittleness	变异系数/% Coefficient of variation	12	15		25	16	16	15

Comprehensive Evaluation of Fruit Texture in 488 Pear Germplasm Resources

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丹霞红 Danxiahong		玉露香 Yuluxiang		鸭梨 Yali
品种名 Cultivar name	关联系数 Correlation coefficient	品种名 Cultivar name	关联系数 Correlation coefficient	品种名 Cultivar name	关联系数 Correlation coefficient
新梨8号Xinli 8	0.95	金水酥Jinshuisu	0.93	香茌Xiangchi	0.97
香茌Xiangchi	0.94	新星Xinxing	0.93	晋州大鸭梨Jinzhou Dayali	0.96
鸭梨Yali	0.93	云和雪梨Yunhe Xueli	0.92	红酥蜜Hongsumi	0.96
苍溪雪梨Cangxi Xueli	0.92	雪花梨Xuehuali	0.92	苍溪雪梨Cangxi Xueli	0.94
晋州大鸭梨 Jinzhou Dayali	0.91	台湾蜜雪梨Taiwan Mixueli	0.92	红酥宝Hongsubao	0.94
白雪Baixue	0.90	新梨6号Xinli 6	0.91	七月酥Qiyuesu	0.93
巨鸭梨Juyali	0.90	秋月Qiuyue	0.89	白雪Baixue	0.93
崇化大Chonghuada	0.89	桂冠Guiguan	0.89	八月酥Bayuesu	0.93
红酥蜜Hongsumi	0.89	丹霞红Danxiahong	0.89	崇化大Chonghuada	0.93
玉露香Yuluxiang	0.88	崇化大Chonghuada	0.89	丹霞红Danxiahong	0.93

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