Fruit Physiological Disorders
Pear: Internal Browning
Chinese pear cultivars such as ‘Ya Li,' ‘Daisui Li,' ‘Seuri,' ‘Tse Li,' ‘Shin Li,' and ‘Korean' pears such as ‘Shingo,' ‘Okysankichi,' and Dan be.'
The fruit should be picked when most of the pears on the tree are still green, although a few at the top may begin to develop some light-yellow spots. Fruit picked when the skin is completely yellow will develop internal browning within one month after harvest.
Prompt cooling of fruit is recommended as delays in cooling increase the incidence of internal browning in pears that are beginning to turn yellow.
We suggest that growers who are having internal browning problems in Chinese pears keep records of the number of days after full bloom needed for their fruit to start turning light yellow to help them decide when to pick in subsequent years.
Crisosto, C. H., Kevin R. Day, Steve Sibbett, David Garner, and Gayale Crisosto. 1994. Late harvest and delayed cooling induce internal browning of ‘Ya Li' and ‘Seuri' Chinese pears. HortScience 29(6) 667-670.
Porritt, S. W., M. Meheriuk, and P. D. Lindster. 1982. Postharvest disorders of apples and pears. Agr. Canada Publ. 1737/E.
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Author(s) names. Initial publication or update date (located at the bottom). Title. Link to the specific Fruit Physiological Disorders webpage (Accessed date)
Example: Mitchell, F. G., G. Mayer, and A. A. Kader. 1980. Injuries cause deterioration of sweet cherries. California Agiculture 34(3):14-15.