Nanguo pear belongs to Qiuzi pear system, and its main producing area is Haicheng area of Liaoning Province. It has been cultivated for more than 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 strong 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 sunny side is flushed, the color is bright, the pedicel is thick and short, and it remains intact, the core is small, the cells in the stone are few, and the pulp is milky white. The fully matured Nanguo pear skin turns golden yellow, the flesh is yellowish white, the meat is delicate, soft and juicy, sweet and sour, with strong aroma and excellent flavor. According to the product quality supervision and testing center of the Ministry of Agriculture, Nanguo pear contains as many as 37 kinds of trace elements. Among them, the contents of zinc, iron, potassium, calcium, crude protein, crude fiber, crude fat, lysine and soluble sugar are higher than other fruits, and they have the effects of prolonging life and beautifying. No wonder people call them the queen of pears and the best fruit in 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.