The Ultimate Guide to Choosing yu lu fragrant pear

@clarkinks

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Should someone start a new topic on Fragrant Pears? or should we keep lumping them into ‘Asian Pears’

https://china.notspecial.org/archives//11/fragrant_pears.html

There are several topics in this forum over several fragrant pears…

https://growingfruit.org/search?q=fragrant%20pears

The US Govt classifies them as fragrant pears… but must be from the Korla region… deeper reading also notes that in China they are mostly referred to as Korla pears.

https://www.federalregister.gov/documents//12/23/05-/importation-of-fragrant-pears-from-china

Personally i would like the truth on many of these fruits and call them Chinese Pears. As many of these ‘Asian’ pears are actually Chinese.

It will take me some time to do more detective work… but from what i am gathering it may be possible that Tsu Li could also be a ‘Fragrant Pear’ ?

I found this bit of info-
Xinjiang Fragrant Pears are mainly produced in Kolar, there are more than 60 varieties of fragrant pears, of which Dangshan Pear (intro-duced from Dangshan. Anhui Province) and Qipan Pear (Yecheng County) have the better quality. However, Korla fragrant pears, reputed as Chinas honey pears" and “prince of fruits,” are famous since the ancient times. The fragrant pears, soft, tasy, and refreshing, have a honey aroma, a thin skin, tender flesh and beautiful color. They are not only loved by people in Xinjiang but also by people both in other provinces and abroad.

A bit more reading leads to Dangshan pear called Suli… Su Li aka. Tse Li aka Tsu Li?

A bit more says that the Dangshan pear is crisp, sweet etc.

From this review it sort of fits the profile as well.

Tsu Li from the cultivar guide can be stored for 6 months and is recommended to be stored for a long period.

Some of the info says that you must grow Ya Li to pollinize it but it doesnt appear so.

Like the note says there is probably over 60 varieties of Fragrant pears… so interesting that some Chinese pears that we are able to obtain may also be Fragrant pears. Or maybe not.

You will get efficient and thoughtful service from Hebei Xingtai.

Tsu Li is ‘native’ to Shandong province from what i read and has been cultivated for over a thousand years.

I guess its possible that it never made it to the Dangshan province in all that time but it for sure made it to Japan a long time ago.

I just remembered the talk about the ‘floral notes’ and smells of pineapple etc… im not sure how that wouldnt make it a ‘Fragrant pear’…

I have not seen Tsu Li called a ‘Fragrant’ pear… which is why i brought it up.

As for calling them Chinese Pears… as far as I can tell you coined that term…which i think is more fitting.

As far as i can tell the criteria for a Chinese pear to be a ‘Fragrant Pear’ is the crossing with the Euro pear which gives ethyl decadienoate from the Euro pear and hence aroma.

Not sure how Tsu Li doesnt fit this criteria.

Pyrus pyrifolia x ‘Tsu Li’

The fruit from this venerable Chinese variety can be large, with an elongated neck like a European pear. The flavor is gently sweet and aromatic.

Speaking of Large… perhaps Tony bought Tsu Li at his local store? If so why were they called Fragrant pears?

Can you tell us why?

From what i gather the ‘Fragrant’ pears are Chinese cultivars crossed with Euro pears which give them fragrance. Tsu Li in just about every description not only resembles a Euro pear but almost all reviews talk about its smell/fragrance/floral notes.

Your description in this thread along with Scotts mentioning that ‘fragrant’ pears are cellaring pears… also fits.

Im not sure we can have a Fragrant Pear thread or discussion without knowing what makes a Fragrant pear. I would think it would be somewhere along the lines of being a Chinese pear, being crossed with a Euro pear, have fragrance/floral notes/aromas, and need to be stored/cellared…or as they use them to be exported all over the world in cold storage…

Hard to really know as some of these Chinese pears have been cultivated for thousands of years and most of our (US) information and plant material is via Japan. I think many folks have gotten the wrong plant material from the USDA as well. Perhaps the fruit that is imported from China doesnt match what we grow as named varieities here. Thousands of years of cultivation would obviously lead to many variations i would think.

This is a very in depth detail of what was known about Tsu Li/Tzu Li and Ya Li half a century ago.

If you are looking for more details, kindly visit yu lu fragrant pear.

Abstract

To optimize the harvest of Korla fragrant pears and to provide a theoretical basis for post-harvest processing, a total of 26 basic indices of Korla fragrant pears, including their morphology, quality, and softening age, were investigated. The harvest period ranged from August 22nd to October 6th, samples were collected every 5 d (totally 10 plucking days, indicated as H1-H10). The results indicated that changes in pectin content were the main causes of softening in fragrant pears. The scavenging of free radicals mainly occurred because of the collaborative effects of superoxide dismutase (SOD) and catalase (CAT). In the harvest periods H1-H3, the hardness, titratable acid (TA), chlorophyll content, density, and diameter of the stone cells, as well as the cellulose and hemicellulose content of the Korla fragrant pears were at their highest. During the periods H7-H10, the single-fruit weight, fruit horizontal and vertical diameter, color coordinates L, a*, b*, soluble-solids content (SSC), SOD activity, CAT activity, and water-soluble pectin were higher than in the other plucking periods. The highest vitamin C (VC) content and moderate values for a variety of indicators were observed during H3-H7. Variations in the Korla fragrant pears during H1-H3 mainly manifested through changes in softening-related parameters. During H3-H10, changes in the softening-related, aging-related, color-related, and quality indices had a dominant role. On this basis, some suggestions for the post-harvest processing of fragrant pears have been proposed. Fruit, during H1-H3, are suitable for transportation and storage; during H7-H10 are suitable for fresh-eating and further processing; and during H3-H7, exhibited moderate values for a variety of indicators and had the highest commercial value. This research provides a systematic evaluation of the characteristics of mature Korla fragrant pears during the harvest period and can form the basis for fruit quality control and processing of Korla fragrant pears.