The study looked at different types of sugars in 98 varieties of pear fruits to see how they vary. They used a method called high performance liquid chromatography to analyze the sugars. The main sugars found in pears were fructose, glucose, sucrose, and sorbitol, with fructose being the most common. While fructose and glucose levels stayed consistent across different varieties, sucrose and sorbitol levels varied a lot. Different pear species had different sugar profiles, with some having more glucose and sorbitol, while others had more sucrose. Overall, fructose was the most abundant sugar in pear fruits.