The fruit contains 14.4% to 15.5% of soluble solids and 0.41% of acid content. Extremely high quality, can be called a perfect pear. As determined by the Product Quality Supervision and Inspection Center of the Ministry of Agriculture, Nanguo Pear contains as many as 37 trace elements. The contents of zinc, iron, potassium, calcium, crude protein, crude fiber, crude fat, lysine, and soluble sugar are all higher than those of other fruits, and have longevity and beauty effects. No wonder people call it the Queen of Pears. Good fruit. Anthocyanin is the main component of fruit pigment in Nanguo Pear. Its composition and content not only determine whether Nanguo Pear has red color and commercial value, but also affects the nutritional value and flavor of Nanguo Pear. Anthocyanins not only make the fruit colorful, but also have important functions such as anti-oxidation and prevention of cardiovascular diseases. The fruit can be stored at room temperature for nearly 1 month. Under the condition of modern fresh-keeping air-conditioned storage, it can be stored until the following spring. The pears, with their bright color, delicate fruit flesh, refreshing and juicy, and Nanguo pears are ripe, have a little bit of elasticity when eaten. The taste of the pears is light with the aroma of white wine (it is also producing Nanguo pear wine). The fragrant flavor is praised by friends at home and abroad. It is known as the “Queen of the pears†and is rare. It is rare and comparable to the pears of Xinjiang Korla fragrant pears, Shanxi, and crystal pears native to Japan. Pear species. Nanguo Pear fruit is round or oblate and has a beautiful appearance with an average fruit weight of 58 grams. The peel is green-yellow, the background color turns yellow after ripening, and the bright red halo is seen on the sun's surface. Fruit stalks are thick and short. The sepal remains or falls off. The fruit just harvested is crisp and hard; after 10 to 15 days, the flesh turns yellow-white, flesh is soft, and it is easily dissolved in the mouth. It is very sweet and smooth, and it overflows for a long time. Belongs to the northern fruit. The biggest feature of Nanguo Pear is that it can feel the strong scent of wine regardless of whether it is smelling or eating. This is because when the Nanguo Pear is ripe, the pulp will naturally ferment, and only Nanguo Pear after fermentation will be best eaten. When it is time to press a shallow finger print on the surface of the fruit, it is the best time to eat it. At this time not only can you feel the Nanguo Pear's delicious sweetness, but also like drinking drunk wine. This feature has not been found in other fruits. The bright yellow outside of the pear and the blush on top of it resembled a beautiful young girl who had secretly drank the wine and blushed on her face.