ABSTRACT
There is evidence that the cultivation of pear (Pyrus sp.) began approximately 3000 years ago in the Anatolia peninsula and Central Asia regions. Today, the area devoted to world pear production is approximately 1.5 million ha, yielding 25 million tons pears annually. Pear trees grow in temperate regions and respond to the application of technological tools that increase production. Pears have a pleasant sweet taste, are a source of fiber and vitamin C, and have low sodium content, which make it a healthy snack if eaten fresh. Pears adapt well to conservation and transport, and they can be included in processed foods. This chapter discusses the botany, taxonomy, varieties and cultivars, rootstocks, composition, uses, and nutritional aspects of the pear. In addition, it 108includes updated information on basic aspects of breeding and crop improvement, orchard management, harvest, postharvest, high-tech cultivation, transport, and packing. Topics such as disease, pest, and physiological disorders are also reviewed.
