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Volume 14
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10.3390/foods14193354
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Elucidating Sugar–Acid Metabolic Diversity and Screening Breeding Materials in Xinjiang Pear (Pyrus) Germplasm Resources

by
Shikui Zhang
1,*,†,
Shaopeng Wang
1,2,†,
Shangdong Wang
1,
Jinchao Xie
1,
Amanguli Wusiman
1 and
Weiquan Zhou
2,*
1
National Fruit Tree Germplasm Resources Luntai Fruit Tree Resource Garden, Sciences Fruit and Vegetable Research Institute of Xinjiang Uygur Autonomous Region Academy of Agricultural Sciences, Urumqi 830000, China
2
College of Horticulture, Xinjiang Agricultural University/Xinjiang Engineering Research Center for Efficient Cultivation and High-Value Utilization of Forest and Fruit Crops, Urumqi 830000, China
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2025, 14(19), 3354; https://doi.org/10.3390/foods14193354 (registering DOI)
Submission received: 20 August 2025 / Revised: 25 September 2025 / Accepted: 26 September 2025 / Published: 27 September 2025
(This article belongs to the Special Issue The Non-Destructive Testing, In Situ Analysis, and Automated Sorting of Food/Agricultural Product Quality)
Versions Notes

Abstract

To elucidate the flavor substance basis of the pear germplasm resources in Xinjiang, this study conducted precise qualitative and quantitative analysis of sugars and organic acids in the fruits of 29 pear cultivars. Fructose and glucose are the dominant sugars, accounting for 64.0% of the total sugar content. Malic acid is the dominant organic acid, accounting for 85.8% of the total acid content. The cultivar LL exhibited the highest total sugar content at 633.6 mg·g−1, while cultivar JJL-1 showed the highest total acid content at 1441.3 μg·g−1. Early-ripening (ER) cultivars demonstrated significantly higher sucrose content compared to mid-ripening (MR) and late-ripening (LR) cultivars, while late-ripening cultivars contained the highest total acid content. These findings provide essential phenotypic data for understanding the genetic basis of sugar and acid metabolism in pear fruits and establish a scientific foundation for parent selection in breeding high-quality pear cultivars in Xinjiang.
Keywords: quality; sensory analysis; fruit ripening period; flavor research quality; sensory analysis; fruit ripening period; flavor research

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MDPI and ACS Style

Zhang, S.; Wang, S.; Wang, S.; Xie, J.; Wusiman, A.; Zhou, W. Elucidating Sugar–Acid Metabolic Diversity and Screening Breeding Materials in Xinjiang Pear (Pyrus) Germplasm Resources. Foods 2025, 14, 3354. https://doi.org/10.3390/foods14193354

AMA Style

Zhang S, Wang S, Wang S, Xie J, Wusiman A, Zhou W. Elucidating Sugar–Acid Metabolic Diversity and Screening Breeding Materials in Xinjiang Pear (Pyrus) Germplasm Resources. Foods. 2025; 14(19):3354. https://doi.org/10.3390/foods14193354

Chicago/Turabian Style

Zhang, Shikui, Shaopeng Wang, Shangdong Wang, Jinchao Xie, Amanguli Wusiman, and Weiquan Zhou. 2025. "Elucidating Sugar–Acid Metabolic Diversity and Screening Breeding Materials in Xinjiang Pear (Pyrus) Germplasm Resources" Foods 14, no. 19: 3354. https://doi.org/10.3390/foods14193354

APA Style

Zhang, S., Wang, S., Wang, S., Xie, J., Wusiman, A., & Zhou, W. (2025). Elucidating Sugar–Acid Metabolic Diversity and Screening Breeding Materials in Xinjiang Pear (Pyrus) Germplasm Resources. Foods, 14(19), 3354. https://doi.org/10.3390/foods14193354

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