Flesh texture is an important quality trait and is related to people’s preference for fruit, especially for crisp pears. Puncture tests were carried out on 156 crisp pear fruit germplasm samples to analyze the diversity level of texture traits, to clarify the correlation between sensory description evaluation and instrumental traits, and to explore the effects of fruit ripening, size, and shelf life on the change in flesh texture. The results showed that puncture parameters were significantly different between crisp pear cultivars, and the work associated with the flesh limit compression force had the highest coefficient of variation (0.281). There was a significant correlation between puncture parameters and sensory evaluation scores. The correlation between sensory score and flesh firmness was the highest, with a correlation coefficient of 0.708, indicating that hardness can significantly influence the sensory evaluation of texture. Cluster analysis based on sensory evaluation and puncture determination could divide the germplasm resources of crisp pear into five texture categories: loosen, crunchy, crisp, tight–crisp, and dense. A comprehensive texture score model, constructed by principal component analysis, showed consistency with sensory evaluation scores and proved that the combination of a puncture test and sensory evaluation is the best way to identify and evaluate the texture of crisp pear. Further analysis of the influencing factors of flesh texture showed that fruit maturity and shelf life had significant effects on flesh quality. This study provides an important reference for the standardization, evaluation, and utilization of crisp pear variety resources.

Pears are popular among consumers for their juicy and delicious taste. In this study, the sugar and organic acid compositions of pear fruits with different texture types during development were determined by ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS), and fruit texture traits were determined by a texture analyzer. The results showed that the dominant sugar in soft and crispy types of pear fruits was fructose. The main difference between pears was the second-highest sugar component; glucose content was higher in crispy-flesh pear fruits while sucrose content was higher in soft-flesh pear fruits. The composition of organic acid components in both texture types of pear fruits was similar. The turning points of changes in the content of sucrose, sorbitol, glucose and quinic acid were different between different-textured pear varieties. A Pearson correlation analysis showed that sugar and organic acid components were significantly correlated with single fruit weight and soluble solid contents (SSCs), respectively. There was a high correlation among texture traits, individual sugars and organic acids. A partial least squares discriminant analysis (PLS-DA) VIP score plot showed that the differential traits with scores greater than 1 were total soluble sugars/total organic acids (TSSs/TAs), fracture and malic acid/citric acid (MA/CA), which could distinguish pear fruits of different texture types better and reflect the uneven quality differences among pear fruits adapted to different origins. The comprehensive analysis results of the flesh texture parameters and sugar and organic acid components are in line with objective reality and will provide a reference for quantitative indicators of the sensory evaluation of pear varieties as well as for molecular mechanism research on trait differences.