ComiceComiceComice BoscBosc dd’’AnjouAnjou

ForelleForelleStarkrimsonStarkrimson BartlettBartlett

European PearsEuropean PearsEuropean Pears

European Pears are Harvested Unripe, but Mature

European Pears are Harvested Unripe, European Pears are Harvested Unripe, but Maturebut Mature

FFiirrmmnneessss((llbbss..--ffoorrccee)) SSoolluubbllee SSoolliiddss

BBaarrttlleetttt 1199 -- 2200 << 1100%%

2200 -- 2211 1100

2200..55 –– 2211..55 1111

2211 -- 2222 1122

DD’’AAnnjjoouu 1100 -- 1155

CCoommiiccee 99--1133

BBoosscc 1111 -- 1166

FFiirrmmnneessss((llbbss..--ffoorrccee)) SSoolluubbllee SSoolliiddss

BBaarrttlleetttt 1199 -- 2200 << 1100%%

2200 -- 2211 1100

2200..55 –– 2211..55 1111

2211 -- 2222 1122

DD’’AAnnjjoouu 1100 -- 1155

CCoommiiccee 99--1133

BBoosscc 1111 -- 1166

Harvest by handinto large soft-sidedpicking bags.

Empty into field bins.

Harvest by handHarvest by handinto large softinto large soft--sidedsidedpicking bags.picking bags.

Empty into field bins.Empty into field bins.

Dumping fruit from field bin to packingline

•Combination wet/drydump

•Dry dump

Dumping fruit from Dumping fruit from field bin to packinglinefield bin to packingline

••Combination wet/dryCombination wet/drydumpdump

••Dry dumpDry dump

Immersion dump from field bin to packingline

•bin pulled under water and fruit float out•need floatation salts•gentle

Immersion dump Immersion dump from field bin to from field bin to packinglinepackingline

••bin pulled under bin pulled under water and fruit float outwater and fruit float out••need floatation saltsneed floatation salts••gentlegentle

Sorting Pears into Two GradesCenter Lane for Canning and Juice

Sorting Pears into Two GradesSorting Pears into Two GradesCenter Lane for Canning and JuiceCenter Lane for Canning and Juice

Weight Sizer and Place Pack OperationWeight Sizer and Place Pack OperationWeight Sizer and Place Pack Operation

Place Pack OperationEach fruit wrapped in tissue and

placed in box in a pattern

Place Pack OperationPlace Pack OperationEach fruit wrapped in tissue andEach fruit wrapped in tissue and

placed in box in a patternplaced in box in a pattern

Volume Fill Volume Fill Volume Fill

Vibration Settling of Tight-Fill BoxVibration Settling of TightVibration Settling of Tight--Fill BoxFill Box

Strapping the Telescoping Box ClosedStrapping the Telescoping Box ClosedStrapping the Telescoping Box Closed

Tray-Pack BoxCan Also Display in Box

TrayTray--Pack BoxPack BoxCan Also Display in BoxCan Also Display in Box

Clamshell Container for PearsClamshell Container for Pears

15

Hammock PackHammock Pack

Clamshell package or corrugated master container

Suspended tray

16

Consumer BagsConsumer Bags

Factors Affecting Pear QualityFactors Affecting Pear QualityFactors 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

•• 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 Storage atmosphere -- OO22, CO, CO22, ethylene, ethylene

Cold Storage at 1°C (33 °F)

DAYS DELAY

0 1 2

3 4 5

Effect of Delays in Cold Storageon Pear Quality

Effect of Delays in Cold StorageEffect of Delays in Cold Storageon Pear Qualityon Pear Quality

Lake County 8/23Lake County 8/2310 weeks Storage10 weeks Storage

-1 --0.50.5 0.5 1 2°C

Effect of Storage Temperature on Pear Quality

Effect of Storage Temperature Effect of Storage Temperature on Pear Qualityon Pear Quality

Harvested 8/2/2001Stored 3 months

Harvested 8/2/2001Harvested 8/2/2001Stored 3 monthsStored 3 months22°°C (36 F)C (36 F) --11°°C (30 F)C (30 F)

0 ppm0 ppm 0 ppm0 ppm

1 ppm1 ppm

Effects of Temperature and Ethylene on Bartlett Pears

Effects of Temperature and Ethylene Effects of Temperature and Ethylene on Bartlett Pearson Bartlett Pears

1 ppm1 ppm

Storage ScaldStorage ScaldStorage Scald

Methods of Control•Ethoxyquin•CA Storage

Methods of ControlMethods of Control••EthoxyquinEthoxyquin••CA StorageCA Storage

Botrytis RotBotrytis Rot

Benefits of CA StorageBenefits 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 Benefits of Controlled Atmosphere StorageControlled Atmosphere Storage

6 months in Air6 months in Air 6 months in 2% O6 months in 2% O22

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

Bartlett PearsBartlett PearsHarvested and Immediately RipenedHarvested and Immediately Ripened

8d air 208d air 20°°C (68C (68°°F)F)

1d C1d C22HH44

7d air 207d air 20°°C (68C (68°°F)F)

Firm

ness

(lb

s)0

4

8

12

16

20

Firm

ness

(N

)

0

20

40

60

80

Days @ 68°F (20°C)

0 1 2 3 4 5 6 7

Eth

ylen

e pr

oduc

tion

(µl•

kg-1

h-1)

0

20

40

Air

100 ppm ethylene 24 hrF

irmne

ss (

lbs)

0

4

8

12

16

20

Firm

ness

(N

)

0

20

40

60

80

Days @ 68°F (20°C)

0 1 2 3 4 5 6 7

Eth

ylen

e pr

oduc

tion

(µl•

kg-1

h-1)

0

20

40

Air

100 ppm ethylene 24 hr

Why do Pears Need Conditioning?

Why do Pears Need Why do Pears Need Conditioning?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

•• Pears have insufficient capacity to Pears have insufficient capacity to produce ethylene at harvestproduce ethylene at harvest–– lack of precursor, ACClack of precursor, ACC

•• ACC accumulates during cold storageACC accumulates during cold storage

•• Ethylene treatment stimulates Ethylene treatment stimulates production of ACC and ethyleneproduction of ACC and ethylene

Ethylene Production during RipeningEthylene Production during RipeningEthylene Production during Ripening

• More uniform softening

• Enhanced production of flavor and aroma volatiles

• Improved texture of fruit– buttery, not gritty

– juicy

•• More uniform softeningMore uniform softening

•• Enhanced production of flavor and Enhanced production of flavor and aroma volatilesaroma volatiles

•• Improved texture of fruitImproved texture of fruit–– buttery, not grittybuttery, not gritty

–– juicyjuicy

Conditioning Pears for RipeningConditioning Pears for RipeningComice Bartlett Bosc Anjou

Cold Storage @ -1 to 0°C >5 2-3 1-3 8+wks

Ethylene @ 100 ppm, 20°C 3 1-2 1 4* days

Comice Bartlett Bosc Anjou

Cold Storage @ -1 to 0°C >5 2-3 1-3 8+wks

Ethylene @ 100 ppm, 20°C 3 1-2 1 4* days

*requires 2*requires 2++ weeks of cold storage as wellweeks of cold storage as well

APPLESAPPLES

GoalGoal

MaximizeMaximize

•• Storage lifeStorage life

•• BlushBlush

•• Sensory qualitySensory quality–– CrispnessCrispness

–– FlavorFlavor

–– SweetnessSweetness

•• SizeSize

MinimizeMinimize

•• Softening and Softening and mealinessmealiness

•• DisordersDisorders–– Bitter pitBitter pit

–– ScaldScald

–– Internal browningInternal browning

–– CheckingChecking

Indicators of Harvest MaturityIndicators 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 Days from harvest to onset of ethylene

productionproduction•• 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 Starch Content is a Common Indicator of Harvest MaturityCommon Indicator of Harvest Maturity

Hand Harvest into Small Padded Picking BagsHand Harvest into Small Padded Picking BagsHighly Susceptible to BruisingHighly Susceptible to Bruising

Carefully transferCarefully transferto field bin!!to field bin!!

Avoid bruising!Avoid bruising!

Apple Bruising Incidence during Apple Bruising Incidence during Harvest and Postharvest HandlingHarvest and Postharvest Handling

Bruises/Bruises/

FruitFruit

% Bruised % Bruised FruitFruit

Picking/dumpingPicking/dumping 2.62.6 18.818.8

HaulingHauling 2.22.2 15.915.9

Packing LinePacking Line 5.55.5 61.661.6

TransportationTransportation 0.50.5 3.73.7

TotalTotal 13.813.8 100100

Drenching bins ofDrenching bins ofapples prior toapples prior tostoragestorage

••DiphenylamineDiphenylamine--antioxidant to controlantioxidant to controlscaldscald

••FungicideFungicide••Calcium to controlCalcium to control

bitter pitbitter pit

Immersion of binsImmersion of bins

Apples naturally floatApples naturally float

••Very gentle!!Very gentle!!

Washing of Apples with Brushes and DetergentWashing of Apples with Brushes and DetergentWashing of Apples with Brushes and Detergent

Wax ApplicationWax ApplicationWax Application

Optical Sorting for Color, Size and DefectsOptical Sorting for Color, Size and DefectsOptical Sorting for Color, Size and Defects

Hand Sorting Remains NecessaryEven with Electronic Sorting

Hand Sorting Remains NecessaryHand Sorting Remains NecessaryEven with Electronic SortingEven with Electronic Sorting

Tray Packing after SizingTray Packing after Sizing

Controlled Atmosphere StorageControlled Atmosphere StorageControlled Atmosphere Storage

• Store 1.5 to 12+ months

• 0.7 to 3% oxygen

• 0.5 to 4% carbon dioxide

• Maintains firmness, ground color and acidity by reducing respiration and the effects of ethylene

• Reduces storage scald and bitter pit

• May induce disorders such as internal browning

•• Store 1.5 to 12Store 1.5 to 12++ monthsmonths

•• 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 Maintains firmness, ground color and acidity by reducing respiration and acidity by reducing respiration and the effects of ethylenethe effects of ethylene

•• Reduces storage scald and bitter pitReduces storage scald and bitter pit

•• May induce disorders such as internal May induce disorders such as internal browningbrowning

Effect of Carbon Dioxide Concentration Effect of Carbon Dioxide Concentration on Internal Browningon Internal Browning

0.4% CO0.4% CO22

2% O2% O22

1.5% CO1.5% CO22

2% O2% O22

3% CO3% CO22

2% O2% O22

AirAir

Fuji ApplesFuji ApplesHarvest 10/17/92Harvest 10/17/92

4 months @ 0.54 months @ 0.5ººCC

Penicillium expansum on ApplePenicillium expansum on Apple

••Wound pathogenWound pathogen••Controlled by LowControlled by Low--Temperature StorageTemperature Storage

Botrytis Rot on AppleBotrytis Rot on Apple

Side, stem or blossom infectionsSide, stem or blossom infectionsGrowth is reduced at 0Growth is reduced at 0°°C (32C (32°°F)F)

Storage Scald on Granny Smith ApplesStorage 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

••Low calcium/high NLow calcium/high N22

••High vigor treesHigh vigor trees••Young treesYoung trees

••Large fruitLarge fruit••Develops on the tree or Develops on the tree or during first 4 during first 4 -- 6 weeks6 weeksof storageof storage

An accumulation of sorbitol An accumulation of sorbitol in the intercellular spacesin the intercellular spaces

MealinessMealiness

•• Soft texture causing a dry feeling in Soft texture causing a dry feeling in the mouth during chewingthe mouth during chewing–– Low adhesion between cellsLow adhesion between cells–– Retain strong cell wallsRetain strong cell walls

•• Cells pull apart instead of breaking Cells pull apart instead of breaking when you bite when you bite –– no juicy sensationno juicy sensation

•• Cultivars vary in their susceptibilityCultivars vary in their susceptibility•• Develops after extended cold storageDevelops after extended cold storage

Use of SmartFresh on Apples1-methylcyclopropane

Use of SmartFresh on ApplesUse of SmartFresh on Apples11--methylcyclopropanemethylcyclopropane

• Applied at harvest in storage room

• Prevents/reduces the action of ethylene on the apples

• Use alone or together with CA

• Maintains firmness and titratable acidity

• No effect on starch conversion to sugars

• Reduces storage scald and mealiness

•• Applied at harvest in storage roomApplied at harvest in storage room

•• Prevents/reduces the action of ethylene Prevents/reduces the action of ethylene on the appleson 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 Initial Fruit QualityFruit Quality

Determines the Determines the Ripened Quality!!Ripened Quality!!

Questions?Questions?