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Early harvest prevents internal browning in Asian pears
Authors
David GarnerG. Steven Sibbett
Carlos H. Crisosto
Kevin R. Day
Gayle M. Crisosto
Authors Affiliations
David Garner 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; Carlos H. Crisosto is Postharvest Physiologist, Department of Pomology, UC Davis, stationed at Kearney Agricultural Center, Parlier; Kevin R. Day is Farm Advisors, Tulare County Cooperative Extension, Visalia; Gayle M. Crisosto is Staff Research Associates, Department of Pomology, UC Davis, stationed at Kearney Agricultural Center, Parlier.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.
Garner D, Sibbett G, Crisosto C, Day K, Crisosto G. 1994. Early harvest prevents internal browning in Asian pears. Hilgardia 48(4):17-19. DOI:10.3733/ca.v048n04p17
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