Abstract:In order to select the processed varieties of not from concentrate pear juice，eight common pear varieties of Huagai pear，Suizhongbai pear，Jingbai pear，Jinfeng pear，Huangguan pear，Shuijing pear，Xuehua pear and Su pear in western Liaoning were used as raw materials.The effects of different pear cultivars on the quality of pear juice were investigated by measuring the physical and chemical properties，browning degree and stability of pear juice.The results showed that the juice yield of Jinfeng pear was 85.39%，which was the highest in 8 cultivars（P＜0.05）.The browning degree of Huangguan and Xuehua pear juice were lower，but Huagai and Su pear juice were significantly higher than other（P＜0.05）.The content of total soluble solids in Jingbai and Jinfeng pear juice was significantly higher than other juices（P＜0.05）.The turbidity of 8 pear juices were between 75.7 NTU and 858.2 NTU，and there were significant differences among different pear juices（P＜0.05）.The pH of pear juice was between 4.05 and 4.98.In terms of stability，Huagai pear juice significant lower than other（P＜0.05）.So Jinfeng pear had the highest juice yield and total soluble solid content，moderate acidity，relatively light browning of juice and no obvious color change in appearance.And，it had better stability and could maintain the original flavor and nutrient composition.Jinfeng pear was one of the best materials.