The study looked at how different treatments affect the ripening of pear fruits. They tested cold storage, exposure to ethylene gas, and ripening at 20°C for different durations. The compote variety of pears showed better results in terms of weight loss, firmness, pigments content, and enzyme activity compared to the spadona variety. Cold storage kept the fruits from ripening, while ripening at 20°C for 12 days led to the fastest ripening process with high sugar content and low firmness. In northern Iraq, treating pear fruits with ethylene gas or ripening them at 20°C for 8 days is the best way to ripen them.