In this study,‘Nanguo’ pear and its red bud mutation ‘Nanred’ pear were used to evaluate the quality of the fruit.The results showed that:(1)Comparing with ‘Nanguo’ pear,‘Nanred’ pear was more brilliant red.A higher soluble solid to acidity ratio of ‘Nanred’ pear was a result of a high soluble solids content and low titratable acidity,so it tasts sweeter.(2)The fruit firmness of ‘Nanred’ pear reduced faster than that of ‘Nanguo’ pear,and it was lower than that of ‘Nanguo’ pear during 6~18 d,so it tasts softer.This is because that the respiration rate peak of ‘Nanred’ pear was significantly higher than that of ‘Nanguo’ pear,and ‘Nanred’ pear had a higher ethylene production in the early period.(3)43 kinds of aroma components were detected in both ‘Nanred’ pear and ‘Nanguo’ pear,but there was difference in composition.The total production of aroma components and relative amount of esters in ‘Nanred’ pear were significant higher than those in ‘Nanguo’ pear.It demonstrated that ‘Nanred’ pear had a greater quality of aroma.