1. ComiceComice Bosc d’Anjou Forelle Starkrimson Bartlett European Pears

2. European Pears are Harvested Unripe, but Mature Firmness (lbs.- force) Soluble Solids (%) Bartlett19-20< 10 20-2110 20.5-21.511 21-2212 D’Anjou10-15 Comice9-13 Bosc11-16

3. 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.

4. 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

5. 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

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

7. Weight Sizer and Place Pack Operation

8. 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

9. Volume Fill

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

13. 13 Consumer Bags

15. Clamshell Container for Pears

16. Packaging that Senses Pear Ripeness

17. Hammock Pack

18. 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

19. Cold Storage at 1°C (33 °F) DAYS DELAY 0 1 2 3 4 5 Effect of Delays in Cold Storage on Pear Quality Effect of Delays in Cold Storage on Pear Quality

20. Lake County 8/23 10 weeks Storage -0.5 0.5 12°C Effect of Storage Temperature on Pear Quality Effect of Storage Temperature on Pear Quality

21. 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

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

23. Botrytis Rot

24. 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

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

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

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

29. 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

30. 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

31. Conditioning Pears for Ripening Comice Bartlett Bosc Anjou Cold Storage @ 30-32°F 4 2-3 2 8 wks Cold Storage @ 40-50°F 2-3 1 1 3-6wks 100ppm Ethylene @ 68°F 3 1-2 1 3 days 100ppm Ethylene @ 45-50º ? 2-3 ? ? days Cold storage requirements may be longer when fruit are stored in CA

33. APPLES

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

35. 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

36. Starch Content is a Common Indicator of Harvest Maturity

37. Hand Harvest into Small Padded Picking Bags Highly Susceptible to Bruising

38. Carefully transfer to field bin!! Avoid bruising!

39. Apple Bruising Incidence during Harvest and Postharvest Handling Bruises/Fruit % Bruised Fruit Picking/dumping2.618.8 Hauling2.215.9 Packing Line 5.561.6 Transportation0.53.7 Total13.8100

41. 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

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

44. Optical Sorting for Color, Size and Defects

45. Washing of Apples with Brushes and Detergent

46. Wax Application

47. Hand Sorting Remains Necessary Even with Electronic Sorting Hand Sorting Remains Necessary Even with Electronic Sorting

48. Tray Packing after Sizing

52. 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

53. 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 10/17/92 4 months @ 0.5ºC

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

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

56. 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

57. 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 4 - 6 weeks of storage

58. An accumulation of sorbitol in the intercellular spaces

59. 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

60. 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

61. Initial Fruit Quality Determines the Ripened Quality!!

62. Questions?