INTEGRATED ETHYLENE AND TEMPERATURE CONDITIONING FOR INDUCING PEAR RIPENING CAPACITY
Ripening capacity can be induced in Anjou and Comice pears harvested at the onset of maturity by ethylene conditioning at 100 µl L-1 for 72 h at 20°C or by temperature conditioning for 10 days at 10°C. Alternatively, ripening capacity can be induced by 24-48 h in ethylene followed by 5 days at 10°C. Ethylene + temperature conditioning can induce earlier and more complete ripening capacity in Anjou and Comice pears than conventional cold temperature conditioning and enhance eating quality. The benefits of ethylene and temperature conditioning of Anjou and Comice pears were still significant in fruit that had previously been stored at -0.5°C for 1-3 months (Anjou) or 2-4 weeks (Comice). Conditioning after 5 months (Anjou) and 6 weeks (Comice) at -0.5°C was of little or no benefit to ripening. Shipping firmness, defined as the fruit firmness after conditioning but before ripening, may be compromised by excess conditioning.
Sugar, D. and Basile, S.R. (2015). INTEGRATED ETHYLENE AND TEMPERATURE CONDITIONING FOR INDUCING PEAR RIPENING CAPACITY. Acta Hortic. 1094, 567-572
Pyrus communis, fruit quality, pear ripening