Commercial handling influences quality and ripening of Bartlett pears
AuthorsI. Tayfun Agar
Elizabeth J. Mitcham
Authors AffiliationsI. T. Agar is a visiting scholar from the Department of Horticulture, University of Çukurova, Adana, Turkey; E.J. Mitcham is a Postharvest Extension Specialist, Pomology Department, UC Davis.
Hilgardia 54(3):34-37. DOI:10.3733/ca.v054n03p34. May 2000.
Pear fruit injury occurs during harvest and additional injuries occur during postharvest handling in packinghouses. With increased commercial handling, Bartlett pears exhibited higher rates of ethyiene production and respiration, which are associated with ripening. Fruit softening and change in skin color from green to yellow occurred faster in pears that were harvested by a commercial crew and then dumped onto the packing line, as compared to pears that were harvested by a commercial crew, without packing-line handling. Immersion dumps used with flotation salts may be less damaging to pears as compared to non-immersion dumps.
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