Ripening capacity and decay control in winter pears
Author: David Sugar
Published: 2013
Summary: This projects objectives were: 1. Determine appropriate durations of ethylene conditioning, 50 °F conditioning, and ethylene followed by 50 °F conditioning of Anjou pears after 1, 3, 5 months of storage at 30-31 °F, and of Comice pears after 2, 4, and 8 weeks of storage at 30-31 °F. Evaluate the treatment effects on fruit ripening ability, shipping firmness, and eating quality. 2. Evaluate new treatment options for postharvest decay control, with emphasis on preparing fruit for long-term field-run storage through combinations of orchard treatments, in-orchard bin drenches, and packinghouse line-sprays.
