Nanguo pear belongs to Qiuzi pear system and is mainly produced in Haicheng area of Liaoning Province. It has been cultivated for 100 years and is a famous pear in Liaoning Province. This variety is famous at home and abroad for its bright fruit color, delicate pulp, refreshing and juicy taste and rich flavor. It is a treasure that can be compared with fragrant pear, tribute pear and crystal pear among the pear fruits cultivated in China today.

The average weight of high-quality Nanguo pear is about 70g. The peel is thin, the epidermis is clean, green or yellowish green, the sun is red, the color is bright, the pedicel is thick and short, it remains intact, the nucleus is small, there are few cells in the nucleus, and the flesh is milky white. The fully mature Nanguo pear skin turns golden yellow, the flesh is yellowish white, the meat is tender, soft and juicy, sweet and sour, with rich aroma and excellent flavor.

According to the product quality supervision and inspection center of the Ministry of Agriculture, Nanguo pear contains as many as 37 trace elements. Among them, the contents of zinc, iron, potassium, calcium, crude protein, crude fiber, crude fat, lysine and soluble sugar are higher than those of other fruits, which has the effects of prolonging life and beauty beauty. No wonder people call them the queen of pears, the best fruit among fruits.

Anthocyanin glycoside is the main component of fruit pigment in Nanguo pear. Its composition and content not only determine whether Nanguo pear has red and commercial value, but also affect its nutritional value and flavor. Anthocyanin glycosides not only make fruits colorful, but also have important functions such as antioxidation, prevention and treatment of cardiovascular diseases.