THE STCRaGE AUD RIPKrIINU OF p:^RS 



Although I'iassachusetts does not raise a large volume of pears, there are a 

 number of growers who do have a few acres of theme Certainly this fruit is rather 

 well adapted to I'iassachusetts and if harvested, stored, and ripened properly it 

 can be a popular retail stand item and help diversify an orchard enterprises 



The storage and ripening of pears, hovrever, is somewliat more complicated in 

 certain respects than apples. Hence we thought a few words on this subject might 

 be of interest to pear grovTers and their customers. Failure to recognize certain 

 varietal differences, storage requirements, and ripening procedures can ruin other- 

 ■vvise vrell grown fruit. 



Pears should be harvested before becoming fully ripe. If left on the tree 

 until yellow they are frequently soft and decaying on the inside. Even if the 

 interior remains sound the flesh is often coarse, gritty, and of poor textxire and 

 taste. Hence, pears should be picked before eating ripe and ripened off the tree. 

 Studies in Yfashington, California, and New York indicate that the use of a pressure 

 tester, employing the small pear head (^/l6" diameter) is a valuable guide in deter- 

 mining when pears should be picked. The pressures suggested for several varieties 

 are as follows: 



Anjou 13-15 lbs. 



Bartlett 17-20 lbs. 



Bosc ih-lS IbSc 



Seckel I6-I8 lbs. 



Winter Nelis IU-I6 lbs. 



After harvesting, unless the pears are to be sold imiaediately, pears should be 

 stored promptly at 32" F. At this temperature ripening proceeds very slowly „ V^hen 

 pears are to be ripened this is best done by placing them in a humid chamber at 60° 

 to 70° F, Under such conditions a good yellov/ color, a smooth, buttery texture, 

 and the best flavor develops vdthout the least chance of shriveling of the fruit. 

 It is realized that most gro'/rers have no special room for this purpose but it might 

 be possible to approach such a condition if pears to be ripened were stacked in the 

 shade on warm fall days, heavily wet dovm iTith a hose, and covered with a canvas 

 or tarpaulin of some sort. Ripening may be hastened by placing a box of ripe apple 

 drops in the stack* Such apples will produce sufficient ethylene to hasten the 

 ripening of the immature pears. Of course, in late fall and v/inter the pears could 

 not be placed out of doors. 



Another factor to be kept in mind is that pears have definite limits beyond 

 which they should not be held at 32° F, if they are to ripen properly Virhen removed 

 from cold storage. For example, Bartlett should not be held in cold storage much 

 more than 90 days, Bosc and Seckel 90 to 100 days, Anjou 1^0-180 days, and Vf inter 

 Nelis 160-180 days. If the frvdt is held in cold storage for periods beyond these 

 suggested the pears often lose their capacity to ripen properly when placed at 60" 

 to 70°F. Pears stored too long are often subject to core breakdown and scald. It 

 should be realized, also, that if pears are stored at temperatures above 32° F. the 

 safe storage period will be shortened. Pears stored at UO*^ F, may have only about 

 half the cold storage life of pears stored at 32° Fc 



F. W, Southwick 



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