Abstract:[Objective] Based on the analysis of fruit weight, ripening time, freezing temperature, and freeze-thaw cycles on the quality of ‘Ruaner’ pear juice, this study aims to address the issues of unstable quality and microbial susceptibility in pear juice production, providing theoretical support for its industrial development. [Method] ‘Ruaner’ pears were divided into two weight groups (< 150 g and > 150 g) and subjected to ripening treatment at 10°C for 0 to 4 weeks. The optimal ripening time was determined based on the rate of decay, skin color, texture characteristics, and quality attributes. The ripened fruits were then frozen at -18°C and -80°C and subjected to 1 to 5 freeze-thaw cycles. The juice yield, turbidity, quality attributes, sensory evaluation, and the compounds of acid and sugar were analyzed. [Result] Results showed that ‘Ruaner’ pears could complete ripening with a low rate of decay after 1 to 3 weeks of ripening. Although freezing at -80°C resulted in higher juice yield, it also led to higher turbidity and poor sensory quality. Principal component analysis revealed that freezing at -18°C maintained higher quality of ‘Ruaner’ pear juice. The effect of freeze-thaw cycles varied significantly between fruit weight groups. For example, fruits weighing < 150 g exhibited higher juice yield, malic acid, fructose, and sucrose content after 3 to 4 freeze-thaw cycles, while fruits weighing > 150 g retained better sugar and acid composition and achieved the highest sensory scores after 2 to 3 freeze-thaw cycles. [Conclusion] The processing of ‘Ruaner’ pear juice should involve grading fruits by weight, ripening at 10°C for 2 weeks, followed by freezing at -18°C. For fruits weighing < 150 g, 3 to 4 freeze-thaw cycles are recommended, while for fruits > 150 g, 2 to 3 freeze-thaw cycles are optimal. This process ensures high juice yield and clarity while retaining more acids and sugars, thereby improving taste and overcoming the instability issues associated with traditional pear processing techniques.