Comice

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

2. European Pears are Harvested Unripe, but Mature

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

4. Dumping fruit from • field bin to packingline • Combination wet/dry • dump • Dry dump

5. Immersion dump • from field bin to • packingline • bin pulled under • water and fruit float out • need floatation salts • gentle

6. 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

9. Volume Fill

11. Tray-Pack Box Can Also Display in Box

13. Consumer Bags 13

15. Clamshell Container for Pears

16. Packaging that Senses Pear Ripeness

17. Hammock Pack

18. Factors Affecting Pear Quality • Harvest maturity • Delays before cold storage • Speed of cooling • Storage temperature • Relative humidity in storage • Length of storage • Storage atmosphere - O2, CO2, ethylene

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

20. Effect of Storage Temperature on Pear Quality Lake County 8/23 10 weeks Storage -1 -0.5 0.5 1 2°C

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

22. Storage Scald • Methods of Control • Ethoxyquin • CA Storage

23. Botrytis Rot

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

25. Benefits of Controlled Atmosphere Storage 6 months in Air 6 months in 2% O2

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 C2H4 7d air 20°C (68°F)

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

30. Ethylene Production during Ripening • More uniform softening • Enhanced production of flavor and aroma volatiles • Improved 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 8wks Cold Storage @ 40-50°F 2-3 1 1 3-6 wks 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. Maximize Storage life Blush Sensory quality Crispness Flavor Sweetness Size Minimize Softening and mealiness Disorders Bitter pit Scald Internal browning Checking Goal

35. Indicators of Harvest Maturity • # Days from full bloom • Time/temp (heat units) from anthesis • Days from harvest to onset of ethylene production • Ground color • Soluble solids content • Flesh firmness and SSC • Starch disappearance pattern • Internal ethylene concentration • Changes 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

41. Drenching bins of apples prior to storage • Diphenylamine • -antioxidant to control • scald • Fungicide • Calcium to control • bitter pit

42. Immersion of bins • Apples naturally float • 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

48. Tray Packing after Sizing