Here is your PDF: Pear, Bartlett_final.pub; Keywords: fruit get quality 2 temperature 0°c production

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stomuta

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2019-02-16 15:24:13.678181

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Recommendations for Maintaining Postharvest Quality Produce Facts Pear (Bartlett) Elizabeth J. Mitcham, Carlos H. Crisosto and Adel A. Kader Department of Plant Sciences, University of California, Davis MATURITY INDICES ‘Bartlett’ pears attain best eating quality if picked at the mature-green stage and ripened off the tree since they become mealy if ripened on the tree. California ‚Bartlett’ pear maturity standards utilize a combined flesh firmness/ soluble solids content (SSC) index that is further modified by fruit size and skin col- or (if yellowish green, no firmness or SSC limits). 1 Penetration force with 8 mm (5/16 inch) tip. QUALITY INDICES Fruit shape, size, and freedom from inse ct damage, mechanical injuries (impact, compression, and/or vibration bruising), decay, and other defects. Sweet taste, pleasant aroma, and juicy, buttery texture are desired eating charac- teristics of ripe pears (flesh firm ness range between 2 and 4 pounds-force). OPTIMUM TEMPERATURE OPTIMUM RELATIVE HUMIDITY -1 to 0°C (30 to 32°F) 90 to 95% Relative Humidity RATES OF RESPIRATION To calculate heat production multiply ml CO 2/kg·hr by 440 to get BTU/ton/day or by 122 to get kcal/metric ton/day. RATES OF ETHYLENE PRODUCTION To calculate heat production multiply ml CO 2/kg·hr by 440 to get BTU/ton/day or by 122 to get kcal/metric ton/day. Pear, Bartlett Minimum SSC Maximum Flesh Firmness (pounds-force) 1 Fruit Diameter 2 3/8″ – 2 ½” Fruit Diameter >2 ½” <10% 19.0 20.0 10% 20.0 21.0 11% 20.5 21.5 12% 21.0 22.0 13% [No maximum] [No maximum] Temperature 0°C (32°F) 2°C (36°F) 5°C (41°F) 20°C (68°F) ml CO2/kg·hr 2-3 4-5 6-8 15-35 Temperature -1 to 0°C (30 to 32°F) 5°C (41°F) 10°C (50°F) 20°C (68°F) µl C2H4/kg·hr 0.1-0.5 2-4 5-15 20-100

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