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Integrated Ethylene and Temperature Conditioning for Induction of Ripening Capacity in ‘Anjou’ and ‘Comice’ pears

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  • ‘Anjou’ and ‘Comice’ pears from three harvest dates were conditioned to develop ripening capacity by exposure to 100 μL L⁻¹ ethylene at 20 °C for 0, 24, 48, or 72 h, followed by varying durations of temperature conditioning at -0.5 or 10 °C. Ripening capacity was tested by measuring fruit firmness at 7 d at 20 °C after completion of conditioning treatments. Fruit firmness was also measured after conditioning but before ripening, and was designated “shipping firmness,” indicative of the potential for the fruit to withstand transport conditions without physical injury. Ripening capacity in both cultivars developed more rapidly with later harvest date, increasing duration of ethylene conditioning, and increasing duration of temperature conditioning. Ripening capacity developed much more rapidly at 10 °C than at -0.5 °C. Useful durations of temperature conditioning at 10 °C were limited by fruit softening below acceptable values of shipping firmness. However, sequential combinations of ethylene and temperature conditioning at both -0.5 and 10 °C were identified wherein post-conditioning shipping firmness was acceptable.
  • This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at: http://www.journals.elsevier.com/postharvest-biology-and-technology/.
  • Keywords: Pear conditioning, Pear ripening, Pyrus communis
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  • Sugar, D., & Basile, S. R.. (2013). Integrated ethylene and temperature conditioning for induction of ripening capacity in 'Anjou' and 'Comice' pears. Postharvest Biology and Technology, 83, 9-16. doi:10.1016/j.postharvbio.2013.03.010
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  • 83
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