ComiceComice Bosc d’Anjou Forelle Starkrimson Bartlett European Pears

European Pears are Harvested Unripe, but Mature Firmness (lbs.- force) Soluble Solids (%) Bartlett19-20< D’Anjou10-15 Comice9-13 Bosc11-16

Harvest by hand into large soft-sided picking bags. Empty into field bins. Harvest by hand into large soft-sided picking bags. Empty into field bins.

Dumping fruit from field bin to packingline Combination wet/dryCombination wet/drydump Dry dumpDry dump Dumping fruit from field bin to packingline Combination wet/dryCombination wet/drydump Dry dumpDry dump

Immersion dump from field bin to packingline bin pulled underbin pulled under water and fruit float out need floatation saltsneed floatation salts gentlegentle Immersion dump from field bin to packingline bin pulled underbin pulled under water and fruit float out need floatation saltsneed floatation salts gentlegentle

Sorting Pears into Two Grades Center Lane for Canning and Juice Sorting Pears into Two Grades Center Lane for Canning and Juice

Weight Sizer and Place Pack Operation

Place Pack Operation Each fruit wrapped in tissue and placed in box in a pattern placed in box in a pattern Place Pack Operation Each fruit wrapped in tissue and placed in box in a pattern placed in box in a pattern

Volume Fill

Tray-Pack Box Can Also Display in Box Tray-Pack Box Can Also Display in Box

13 Consumer Bags

Clamshell Container for Pears

Packaging that Senses Pear Ripeness

Hammock Pack

Factors Affecting Pear Quality Harvest maturityHarvest maturity Delays before cold storageDelays before cold storage Speed of coolingSpeed of cooling Storage temperatureStorage temperature Relative humidity in storageRelative humidity in storage Length of storageLength of storage Storage atmosphere - O 2, CO 2, ethyleneStorage atmosphere - O 2, CO 2, ethylene Harvest maturityHarvest maturity Delays before cold storageDelays before cold storage Speed of coolingSpeed of cooling Storage temperatureStorage temperature Relative humidity in storageRelative humidity in storage Length of storageLength of storage Storage atmosphere - O 2, CO 2, ethyleneStorage atmosphere - O 2, CO 2, ethylene

Cold Storage at 1°C (33 °F) DAYS DELAY Effect of Delays in Cold Storage on Pear Quality Effect of Delays in Cold Storage on Pear Quality

Lake County 8/23 10 weeks Storage °C Effect of Storage Temperature on Pear Quality Effect of Storage Temperature on Pear Quality

Harvested 8/2/2001 Stored 3 months Harvested 8/2/2001 Stored 3 months 2°C (36 F) -1°C (30 F) 0 ppm 1 ppm Effects of Temperature and Ethylene on Bartlett Pears Effects of Temperature and Ethylene on Bartlett Pears 1 ppm

Storage Scald Methods of Control EthoxyquinEthoxyquin CA StorageCA Storage Methods of Control EthoxyquinEthoxyquin CA StorageCA Storage

Botrytis Rot

Benefits of CA Storage Delays fruit ripening and senescence  softening  yellowing  scald development Extends storage life Delays fruit ripening and senescence  softening  yellowing  scald development Extends storage life

Benefits of Controlled Atmosphere Storage Benefits of Controlled Atmosphere Storage 6 months in Air 6 months in 2% O 2

Ripening Pears are Preferred 3 to 1 over Un-Ripe Pears

Bartlett Pears Harvested and Immediately Ripened 8d air 20°C (68°F) 1d C 2 H 4 7d air 20°C (68°F)

Why do Pears Need Conditioning? Pears have insufficient capacity to produce ethylene at harvestPears have insufficient capacity to produce ethylene at harvest –lack of precursor, ACC ACC accumulates during cold storageACC accumulates during cold storage Ethylene treatment stimulates production of ACC and ethyleneEthylene treatment stimulates production of ACC and ethylene Pears have insufficient capacity to produce ethylene at harvestPears have insufficient capacity to produce ethylene at harvest –lack of precursor, ACC ACC accumulates during cold storageACC accumulates during cold storage Ethylene treatment stimulates production of ACC and ethyleneEthylene treatment stimulates production of ACC and ethylene

Ethylene Production during Ripening More uniform softeningMore uniform softening Enhanced production of flavor and aroma volatilesEnhanced production of flavor and aroma volatiles Improved texture of fruitImproved texture of fruit –buttery, not gritty –juicy More uniform softeningMore uniform softening Enhanced production of flavor and aroma volatilesEnhanced production of flavor and aroma volatiles Improved texture of fruitImproved texture of fruit –buttery, not gritty –juicy

Conditioning Pears for Ripening Comice Bartlett Bosc Anjou Cold 30-32°F wks Cold 40-50°F wks 100ppm 68°F days 100ppm 45-50º ? 2-3 ? ? days Cold storage requirements may be longer when fruit are stored in CA

APPLES

Goal Maximize Storage lifeStorage life BlushBlush Sensory qualitySensory quality –Crispness –Flavor –Sweetness SizeSize Minimize Softening and mealiness Disorders –Bitter pit –Scald –Internal browning –Checking

Indicators of Harvest Maturity # Days from full bloom# Days from full bloom Time/temp (heat units) from anthesisTime/temp (heat units) from anthesis Days from harvest to onset of ethylene productionDays from harvest to onset of ethylene production Ground colorGround color Soluble solids contentSoluble solids content Flesh firmness and SSCFlesh firmness and SSC Starch disappearance patternStarch disappearance pattern Internal ethylene concentrationInternal ethylene concentration Changes in firmness or starch contentChanges in firmness or starch content

Starch Content is a Common Indicator of Harvest Maturity

Hand Harvest into Small Padded Picking Bags Highly Susceptible to Bruising

Carefully transfer to field bin!! Avoid bruising!

Apple Bruising Incidence during Harvest and Postharvest Handling Bruises/Fruit % Bruised Fruit Picking/dumping Hauling Packing Line Transportation Total

Drenching bins of apples prior to storage DiphenylamineDiphenylamine -antioxidant to control -antioxidant to control scald scald FungicideFungicide Calcium to controlCalcium to control bitter pit bitter pit

Immersion of bins Apples naturally float Very gentle!!Very gentle!!

Optical Sorting for Color, Size and Defects

Washing of Apples with Brushes and Detergent

Wax Application

Hand Sorting Remains Necessary Even with Electronic Sorting Hand Sorting Remains Necessary Even with Electronic Sorting

Tray Packing after Sizing

Controlled Atmosphere Storage Store 1.5 to 12 + monthsStore 1.5 to 12 + months 0.7 to 3% oxygen0.7 to 3% oxygen 0.5 to 4% carbon dioxide0.5 to 4% carbon dioxide Maintains firmness, ground color and acidity by reducing respiration and the effects of ethyleneMaintains firmness, ground color and acidity by reducing respiration and the effects of ethylene Reduces storage scald and bitter pitReduces storage scald and bitter pit May induce disorders such as internal browningMay induce disorders such as internal browning Store 1.5 to 12 + monthsStore 1.5 to 12 + months 0.7 to 3% oxygen0.7 to 3% oxygen 0.5 to 4% carbon dioxide0.5 to 4% carbon dioxide Maintains firmness, ground color and acidity by reducing respiration and the effects of ethyleneMaintains firmness, ground color and acidity by reducing respiration and the effects of ethylene Reduces storage scald and bitter pitReduces storage scald and bitter pit May induce disorders such as internal browningMay induce disorders such as internal browning

Effect of Carbon Dioxide Concentration on Internal Browning 0.4% CO 2 2% O 2 1.5% CO 2 2% O 2 3% CO 2 2% O 2 Air Fuji Apples Harvest 10/17/ ºC

Penicillium expansum on Apple Wound pathogenWound pathogen Controlled by Low-Temperature StorageControlled by Low-Temperature Storage

Botrytis Rot on Apple Side, stem or blossom infections Growth is reduced at 0°C (32°F)

Storage Scald on Granny Smith Apples Oxidative damage to upper cell layersOxidative damage to upper cell layers Cultivars vary in susceptibilityCultivars vary in susceptibility Hot and dry climates increase susceptibilityHot and dry climates increase susceptibility Diphenylamine used for controlDiphenylamine used for control SmartFresh (1-MCP) also reduces scaldSmartFresh (1-MCP) also reduces scald

Low calcium/high N 2Low calcium/high N 2 High vigor treesHigh vigor trees Young treesYoung trees Large fruitLarge fruit Develops on the tree orDevelops on the tree or during first weeks of storage

An accumulation of sorbitol in the intercellular spaces

Mealiness Soft texture causing a dry feeling in the mouth during chewingSoft texture causing a dry feeling in the mouth during chewing –Low adhesion between cells –Retain strong cell walls Cells pull apart instead of breaking when you bite – no juicy sensationCells pull apart instead of breaking when you bite – no juicy sensation Cultivars vary in their susceptibilityCultivars vary in their susceptibility Develops after extended cold storageDevelops after extended cold storage

Use of SmartFresh on Apples 1-methylcyclopropane Applied at harvest in storage roomApplied at harvest in storage room Prevents/reduces the action of ethylene on the applesPrevents/reduces the action of ethylene on the apples Use alone or together with CAUse alone or together with CA Maintains firmness and titratable acidityMaintains firmness and titratable acidity No effect on starch conversion to sugarsNo effect on starch conversion to sugars Reduces storage scald and mealinessReduces storage scald and mealiness Applied at harvest in storage roomApplied at harvest in storage room Prevents/reduces the action of ethylene on the applesPrevents/reduces the action of ethylene on the apples Use alone or together with CAUse alone or together with CA Maintains firmness and titratable acidityMaintains firmness and titratable acidity No effect on starch conversion to sugarsNo effect on starch conversion to sugars Reduces storage scald and mealinessReduces storage scald and mealiness

Initial Fruit Quality Determines the Ripened Quality!!

Questions?