Comparison of commercial Anjou ripening and conditioning methods
Author: Eugene Kupferman, Ann Colonna, Keith Sharrock, Kevin Moffitt, Dennis Kihlstadius
Published: 2009
Summary: The goal of this project was to provide methods by which Anjou pears in retail markets are just 2 to 3 days away from being of excellent eating quality (EEQ). The premise is that pears must be ‘conditioned’ by the shipper or wholesaler prior to being shipped to retail stores where they will be kept cold then ‘ripened’ by the consumer at room temperature for 2 to 3 days depending on how soft the consumer wants them.
