Pear, Anjou, Bosc, Comice
Recommendations for Maintaining Postharvest Quality
Maturity & QualityMaturity Indices
Flesh firmness is used as a maturity index as follows:
Other indices include corking of lenticels, pattern of starch content, and internal ethylene concentration.
Temperature & Controlled AtmosphereOptimum Temperature
-1 to 0°C (30 to 32°F); freezing temperatures are -1.5 to -2°C (29 to 28°F)
Rates of Respiration
To calculate heat production, multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
Rates of Ethylene Production
Low end for 'Anjou' and high end for 'Bosc' and 'Comice' pears.
Treating pears with 100 ppm ethylene for 1 to 2 days can substitute for cold storage [4 to 8 weeks at -1 to 0°C (30 to 32°F)] in enhancing ripening. Optimum conditions for ripening are 15-22°C (59-72°F; the higher the temperature the faster the ripening) and 90-95% relative humidity; CO2 should be kept below 1%.
Responses to Controlled Atmospheres (CA)
Optimum range: 1-2% O2 + 0-1% CO2
Physiological and Physical Disorders
Senescent scald. Dark-brown skin discoloration begins as small spots and develops into large areas of skin turning brown after long term storage; brown skin may slough off. Prompt cooling and maintenance of optimum fruit temperature minimize this disorder. Occurs when fruit become senescent.
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How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.