Storage Life and Ripening Behavior of ‘Cascade’ Pears as Influenced by Harvest Maturity and Storage Temperature

Abstract

‘Cascade’ pears ( Pyrus communisL.) harvested at three stages of maturity with flesh firmness (FF) of 77.7 N, 63.0 N and 55.1 N respectively were stored in air at either −1°C or 2°C to evaluate storage life, ripening behavior, and dessert quality upon ripening at 20°C. Fruit stored at −1°C softened at a much slower rate than fruit stored at 2°C during 5 months of air storage, regardless of harvest maturity. Fruit stored at −1°C developed little internal browning (IB) or senescent scald (SS) until after 5 months of air storage, while fruit stored at 2°C developed IB and SS after 3 months of air storage regardless of harvest maturity. It was concluded that the proper temperature for long-term storage of ‘Cascade’ pears is −1°C. Regardless of harvest maturity, fruit were incapable of ripening normally without exposure to any chilling temperature. After one month of air storage at −1°C or 2°C, all fruit were capable of ripening normally. Early harvested fruit ripened with melting juicy texture but lacked flavor. Fruit harvested later were capable of developing high dessert qualities including melting juicy texture, distinct mixed ‘Bartlett’ and ‘Cornice’ pear aroma and tart sweet taste upon ripening. Fruit with FF between 63.0 N and 55.1 N was considered to be at optimum maturity for commercial harvest.