  Suggested Pear Conditioning / Ripening Tips
Can be classified as "Conditioning" of Anjou Pears for the Packinghouse level, or "Ripening" for the Distribution Center or Wholesale Market level
- Pears should be shipped and stored at 32°F. (pulp temperature). Before
pre-conditioning begins, the fruit pulp temperature should be raised to 70°F.
- If not using forced-air ripening rooms, then be sure to air stack the boxes (at least 2" between boxes) to ensure proper air circulation. Leave 1½
feet between walls and pallets and about 6" between pallets.
- Once the fruit pulp temperature is stabilized at 70°F, place a Catalytic Generator
in the room, fill it with Ethy-Gen® II Ripening Concentrate, plug it into a properly
grounded outlet, turn the generator on and close the door. Within 35-40 minutes, the
generator will produce enough ethylene for proper ripening (100-150 PPM).
- Check pulp temperature at least twice per day and maintain 70°F. temperature.
While applying the ethylene, vent rooms every 12 hours by opening the doors for 20
minutes. This rids the room of carbon dioxide which retards ripening.
- Apply ethylene 24-72 hours. Length of application time will depend upon the season. For early season fruit, 72 hours of ethylene introduction may be necessary to
achieve the desired firmness. For later
season fruit, and fruit that has been stored
for 2 or more months, 48 hours or even 24
hours may be sufficient.
- It is important to check firmness* daily. Firmness may drop one pound psi force per day on the average. Keep in
mind transit time until fruit is on the
shelf when determining optimum
firmness.
- Generally, for conditioning pears at a packing house, pears should be removed from the conditioning
room when fruit firmness drops to
11 to 12 lb. psi force of firmness and rapidly cooled
back down to 32ºF (0ºC). Trying to achieve a lower firmness
can make handling and shipping more
difficult. Be aware that conditioned fruit
will ripen faster and need gentle handling
especially as the firmness decreases. Always
handle pears gently.
- Supermarket distribution centers or wholesale markets may want a lower
firmness if the fruit will have less travel time and
will be on the shelf sooner. Pears in the 3
to 5 lb. psi force firmness range are often
considered best for eating out of hand.
However this can vary according to
individual tastes and circumstances. Once desired firmness is reached, rapidly bring the temperature down to 32°F. The fruit is easily bruised; therefore, shipment and movement of the fruit at 32°F helps to minimize damage to the fruit. Pears will continue to
ripen once triggered. It is important to
lower pulp temperatures and keep fruit
refrigerated to slow the ripening process.
For more information, see the web site of USA Pears - Pear Bureau Northwest: usapears.com.
*For a complete line of Fruit Firmness Testers, visit QA Supplies, LLC: Firmness Testers / Penetrometers.
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