Integrated Ethylene and Temperature Conditioning for Inducing Pear Ripening Capacity

• Published in: Acta horticulturae no. 1094; pp. 567 - 572
• Main Authors: Sugar, D, Basile, S. R
• Format: Journal Article
• Language: English
• Published: International Society for Horticultural Science 01.01.2015
• Subjects: cold; ethylene; firmness; food quality; pears; ripening; shipping; temperature
• ISSN: 0567-7572
• DOI: 10.17660/ActaHortic.2015.1094.76

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.