Selection and breeding of six early-maturing high-quality pear cultivars and analysis of fruit quality

Six new cultivars of early-ripening high-quality pears have been developed through hybrid breeding. These cultivars, named ‘Shuducui’, ‘Shuduyu’, ‘Shudumi’, ‘Shuduzao’, ‘Shuduxiang’, and ‘Shudubao’, were created using ‘Zaosu’ as one parent and ‘Jinhua’, ‘Jinshui’, and ‘Ninomiyahuri’ as the other parent hybrids. The trees exhibit strong growth potential, with semi-open branching patterns and yellow-brown annual branches. The fruits are yellow-green with smooth skin, minimal russeting, white flesh, a small core, fine texture, crispness, juiciness, and a sweet taste. They weigh between 234.8 and 402.3 g and have soluble solids and titratable acid contents ranging from 11.13 to 14.87% and 0.22 to 0.44%, respectively. In the Sichuan Ya’an and Chengdu regions, these cultivars flower in early March and mature in early July, with a fruit development period of around 120 days. They are resistant to black spots, black stars, and verticillium diseases, as well as high temperatures and humidity. These cultivars are known for their excellent overall characteristics and high quality.