Three pear cultivars, Pyrus pyrifolia (‘Xinshiji’), Pyrus pyrifolia (‘Cuiguan’), Pyrus pyrifolia (‘Huanghua’), were selected as the research objects, and their indices such as single fruit weight, yield of juice, quantity and distribution of stone cells, texture characteristics, enzyme activities, and antioxidant capacities were measured and compared, in order to provide a certain practical reference for the storage, transportation and processing of pear fruits. An evaluation system was established using principal component analysis, and the comprehensive scores of these three cultivars were calculated and followed the order from high to low: ‘Cuiguan’> ‘Xinshiji’> ‘Huanghua’. The ‘Cuiguan’ pear had a content of soluble solids up to 12.80% and a free amino acid content of 932.79 mg/L, while possessed good textural texture characteristics (including hardness and brittleness), which exhibited advantages in juice making, storage and transportation. The ‘Xinshiji’ pear was rich in amino acids, containing eight essential amino acids, the highest Vc content (5.45 mg/100 g) and the most abundant flavonoids (275.05 mg/100 g), thereby exhibiting superior antioxidant capacities and relatively better fruit quality. The ‘Huanghua’ pear had a single fruit weight up to 355.13 g, juice yield of 76.47%, and lowest PPO and POD activities, though its hardness and brittleness were the lowest (making it unsuitable for storage and transportation). In summary, among the three pear cultivars, the ‘Cuiguan’ pear displayed the highest comprehensive score of quality characteristics, making it suitable for storage, transportation and deep processing. The ‘Xinshiji’ pear had the highest nutritional value, making it ideal for the development of healthy foods.