Jingbai Pear, also known as Beijing Baili, is native to Junzhuang Town, Mentougou, Beijing. It is one of the best quality varieties in the Qiuzi pear system. It is the only local variety in Beijing fruit that is labeled “Jing”. Jingbai pear is the fruit of the white pear of the Rosaceae family. Jingbai pear fruit is oblate, with an average fruit weight of 110 grams and a large fruit weight of more than 200 grams. The peel is smooth and thin, the flesh is white and delicate, the flesh contains less stone cells, juicy and sweet, sweet and sour taste, the aroma is attacking, the edible rate is 93%, and the quality is excellent.

Jingbai Pear, also known as Beijing Baili, is native to Junzhuang Town, Mentougou, Beijing. It is one of the best quality varieties in the Qiuzi pear system. It is the only local variety in Beijing fruit that is labeled “Jing”. Jingbai pear is the fruit of the white pear of the Rosaceae family. Jingbai pear fruit is oblate, with an average fruit weight of 110 grams and a large fruit weight of more than 200 grams. The peel is smooth and thin, the flesh is white and delicate, the flesh contains less stone cells, juicy and sweet, sweet and sour taste, the aroma is attacking, the edible rate is 93%, and the quality is excellent. Before the ripening, the peel is yellow-green and the flesh is tender and crisp; after the ripening, the peel is light yellow and the flesh is tender, which is the leader among many famous and excellent fruits. People often use "ten fruits do not fall down, fall on the wall and stick to it" to describe the uniformity of Jingbai pear shape and the fine sugar content of the flesh. The flesh contains a lot of nutrients such as glucose, vitamins, and amino acids. It has the effects of relieving heat, quenching thirst, moistening the lungs and strengthening the stomach. It is a health care product for all ages. On March 13, 2012, the General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of the protection of geographical indication products for Jingbai Pear. Jingbai Pear has a production history of more than 400 years. Its "hometown" - Mengwu Village and Dongshan Village, Junzhuang Town, Mentougou District, still has more than 300 old pear trees for more than 200 years. Jingbai Pear was famous in the late Qing Dynasty. According to the "Wanping Miscellaneous Talks", the Jingxi Baili has been a court tribute since the Qing Dynasty, and the Empress Dowager Cixi is a must in the DPRK. Dongshan White Pear was officially named "Jingbai Pear". In 1954, Dongshan Gongli (Jingbai Pear) participated in the Beijing Pear Variety Appraisal Meeting, winning the title in pears with its innocent quality and winning the best product. In the front of the white pear, the word "京" is given, hence the name. On the 10th anniversary of the National Day of 1959, Dongshan Gongli (Jingbai Pear) was sent to the National Banquet Table, which was popular among Chinese and foreign people. It was recognized by professionals as the best variety in the Qiuzi pear system and was famous throughout the country. In 1999, “Jingbai Pear” won the “Silver Award” for fresh fruit at the Kunming World Horticultural Exposition, and its value doubled. In 2002, he won the 3rd Beijing International Fine Agriculture “Excellent Award”. In 2005, it was listed as the first batch of “unique” agricultural products in Beijing. The Mentougou area is a mid-latitude continental monsoon climate. It is dry and windy in spring, hot and rainy in summer, cool and humid in autumn, and cold and dry in winter. The soil in Mentougou District is a zonal cinnamon soil. It is divided into three major categories, namely mountain meadow, mountain brown soil and cinnamon soil, and eight sub-categories. The main environmental ecology is in line with the normal ecological environment of Jingbai pear, which is conducive to its growth.

Jingbai pear quality technical requirements (a) variety. Local native varieties of autumn pears. (2) Site conditions. The altitude of the production area is 100m to 400m, the soil type is mountain leaching cinnamon soil, the soil pH is 6.5 to 7.2, and the organic matter content is ≥1.0%. (3) Cultivation management. 1. Seedling: Using Du pear as a rootstock, grafting seedlings are used. 2. Colonization: The planting time is from late March to mid-April in spring; the planting density is ≤660 plants per hectare. 3. Fertilization: Mainly organic fertilizer, applying ≥65 tons of decomposed organic fertilizer per hectare per year. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Harvesting. 1. Harvesting time: from the beginning of September to the end of September each year. 2. Storage: cold storage, temperature control at 0 ° C to 3 ° C, relative humidity control at 80% to 93%; 3. after maturity: after harvest or after refrigerated storage, storage at room temperature for 7 to 10 days. (5) Quality characteristics. 1. Sensory characteristics: the fruit is oblate, the skin is smooth and thin, the skin is yellow-green before the ripening, the flesh is white and delicate, and the stone cells are less in the flesh; the skin after the ripening turns yellow-white, the flesh is soft and juicy, sweet and sour, The fragrance is strong. 2. Physical and chemical indicators: project indicators before and after ripening, soluble solids 20 ° C ≥ 13% ≥ 13% total acid (calculated as malic acid) ≤ 0.22% ≤ 0.14% single fruit weight 100g ~ 160g-3. Safety and other quality technology Requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of Jingbai Pear's production area may apply to the Beijing Mentougou District Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Beijing Municipal Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. . The statutory testing agency of Jingbai Pear is designated by the Beijing Municipal Bureau of Quality and Technical Supervision.