Early harvest prevents internal browning in Asian pears

Crisosto, C; Garner, D; Crisosto, G; Sibbett, G; Day, K

Early harvest prevents internal browning in Asian pears

Authors

Carlos H. Crisosto
David Garner
Gayle M. Crisosto
G. Steven Sibbett
Kevin R. Day

Authors Affiliations

Carlos H. Crisosto is Postharvest Physiologist, Department of Pomology, UC Davis, stationed at Kearney Agricultural Center, Parlier; David Garner is Staff Research Associates, Department of Pomology, UC Davis, stationed at Kearney Agricultural Center, Parlier; Gayle M. Crisosto is Staff Research Associates, Department of Pomology, UC Davis, stationed at Kearney Agricultural Center, Parlier; G. Steven Sibbett is Farm Advisors, Tulare County Cooperative Extension, Visalia; Kevin R. Day is Farm Advisors, Tulare County Cooperative Extension, Visalia.

Publication Information

Hilgardia 48(4):17-19. DOI:10.3733/ca.v048n04p17. July 1994.

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Abstract

Brown discoloration of the core, carpels and flesh of ‘Ya Li’ and ‘Seuri’ Chinese pears during storage depends on harvest date, not storage temperature. In this trial, fruit harvested no later than 180 days after full bloom showed no signs of browning. Browning occurred only in fruit that had been harvested when skin color had already changed from green to light green-yellow. Thus, skin color can be used to determine harvest date to avoid internal browning.

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