IntroductionIn Korea, Asian pear (P

IntroductionIn Korea, Asian pear (P. pyrifolia Nakai) fruit is abundantly produced and accounts for 11.5% of total fruit production (Zhang et al. 2003). Fresh Asian pear fruit and juice are the most common commodities consumed in Korea. Pears contain anti-cancer, anti-inflammatory and antioxidant compounds such as vitamin C, flavonoids and polyphenol-like chlorogenic acid, rutin, procyanidins, catechin, epicatechin, and arbutin (4 hydroxyphenyl-b-Dglucopyranoside) (Zhang et al. 2003). Recently, pearorchards have suffered high economic losses because of low stability in terms of quality deterioration and decaying of pear during storage. Pear fruits are quickly affected by core browning or brown heart due to fermentive and antioxidant enzyme during controlled atmosphere storage (Larrigaudie`re et al. 2004). Long-term cold storage could be used to preserve the pear fruit. However, preservation by cold storage is costly and also could be formed core browning or brown heart. Processing fruit into value-added products include juice, wine, vinegar, and snacks would stabilize the price. However, expensive shipping and storage are required for those products owing to their liquid and solid state. Therefore, alternative shelf-stable pear products should be pursued.