Pears should be clean, uninjured by cuts or bruises, firm or fairly firm, of characteristic color for the variety, and not wilted, shriveled, or materially misshapen.  Bartlett pears normally reach a yellow color or yellow blushed with red when ripe.  Anjou's reach ripeness when they are yellowish green.  Boscs reach ripeness when they are yellowish russet.  The final test of whether a pear is ready to eat is whether it yields to gentle pressure near the stem end and side surfaces.  It is not suggested that customers press the pears at the retail market but buy them on a basis of general appearance and color, let them ripen at room temperature, and apply the pressure at home.  In general commercially grown pears are picked mature and will ripen satisfactorily, given the right conditions.
Pears that show prominent bruises, any sizable blackened area, punctures, any decay at all, or any wilting or shriveling should not be purchased.  Over ripe fruit are soft often discolored