Fruit Physiological Disorders
It is thought that the random pattern of symptoms development on individual fruits is related to other stresses that occur during handling (in tests, impacted fruits developed watery breakdown around the bruised area). Causes: The soft, watery breakdown results from softening of the affected tissue. Fruit that are cooled slowly and/or held at too warm a temperature are most severely affected by this disorder. Fruit of any maturity can be affected, but high maturity fruit appear to be most susceptible.
Check the soluble solids concentration in the core area (lowest soluble solids content) to determine the lowest safe storage temperature for each lot of pears.
Mitchell, F. G. 1992. Postharvest handling systems: Temperate Zone Tree Fruits (Pome Fruits and Stone Fruits). Chap. 24, pp. 215-222. In: Kader, A. A., ed., Postharvest Technology of Horticulturual Crops. Univ. Calif. Div. Agr. & Nat. Resources. Pub. 3311.
1972 & 1992
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How to Cite
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.