The aim of the work was to investigate and compare the qualitative properties of the traditional pear variety Miholjača and the commercial pear variety Viljamovka. In addition to physico-chemical parameters and microbiological stability, the aim was to apply and compare a conventional method - pasteurization - with selected minimal processing techniques: microwaves, ultrasound and a combination of microwaves and ultrasound. The Miholjača fruits have a lower average mass with a higher proportion of dry matter and soluble matter, total acids, pectin, phenols, total and reducing sugars, in contrast to the Vilyamovka fruits, which have a higher average mass and lower pH values. Pasteurization, microwaves, ultrasound and a combination of microwaves and ultrasound increase the content of polyphenols in the juice from Miholjača, which was not observed in the juice from Viljamovka. Pasteurization proved to be the most effective treatment of Miholjača juice with a complete reduction in the number of microorganisms even on the 40th day of storage at 4°C. For the Viljamovka juice, the recommended treatments are pasteurization and the use of microwaves, which were effective until the 40th day of storage at 4°C. The combination of microwaves and ultrasound made both pear juices microbiologically stable until the 8th day. The use of ultrasound resulted in a 10-fold reduction of aerobic bacteria, but was not effective against yeasts and molds. Pathogenic microorganisms and indicators of fecal contamination were not found in the samples examined.