Abstract: In this paper, the stability of seven kinds of Japanese and Korean pear purees (Housui, Nansui, Sydney, Crystal, Yuanhuangli, Whangkeumbae and Bretschncideri) during storage was studied. Their pH, reducing sugar, contents of amino acid, 5-HMF and soluble phenols and total chromatism were determined. The results showed that the stability order of seven kinds of pear purees during storage was Yuanhuan, Sydney, Crystal, Housui, Nansui, Bretschncideri and Whangkeumbae. Reducing sugar (9.6%～7.2%) and amino acid (4.2～3.5 mg/100 mL) contents were higher in Yuanhuanli compared to other six varieties, but 5-HMF (0.6～1.1 mg/100 g) and soluble phenols (3.3～2.1 mg/g) in Yuanhuanli were less, and the pH (3.3～3.4) and chromatism (22.7～39.9) was the lowest. Therefore, Yuanhuang pear puree reveals the highest storage stability among seven species.

Key words: pear puree, storage stability, browning