fresh ‘Anjou’ pear quality. This is an important research question for the pear industry because the potential of increasing commercial viability is dependent on the industry's capability of supplying consistent and optimal quality. Hence, information on
expected that metabolic differences may reflect elements of light interception, microclimate, fruit development, and ripeness. Materials and Methods Fruit source, ripening assessment, and postharvest treatment. ‘d’Anjou’ pear fruit were harvested on 27 Sept
Fruit cullage due to postharvest-expressed diseases and disorders of `Anjou' pear amounted to $1.4–2.4 million annually to northwest growers in 1991–93. Fungal diseases, including Penicillium spp., Botrytis cinerea, and Mucor spp. accounted for the majority of losses. Scald, skin speckling, and scuffing are listed by packinghouse managers as major contributing disorders. A 3-year study has examined reasons for losses and methods to reduce losses through improved postharvest handling. Maturity at harvest, fruit nutrient status, time of packing, temperature management, and improved handling practices provide the basis for cullage.
In the United States, ‘Anjou’ ( Pyrus communis L. ‘Anjou’) winter pear production occurs solely in the Pacific northwestern states of Oregon and Washington. The annual North American production of ‘Anjou’ pear is 11.3 million boxes (20 kg
Superficial scald is a major physiological disorder of ‘Anjou’ pears that occurs after ≥3 or 5 months of cold storage in air or controlled atmosphere (CA), respectively ( Hansen and Mellenthin, 1979 ). The commercial air storage target for ‘Anjou
promoting small sample sizes for testing. In the particular case of European pears (cv. Bartlett, d’Anjou, Bosc, etc.), which demonstrate erratic postharvest ripening patterns and temperature sensitivities during storage, the assessment of DM and SSC rapidly
‘d’Anjou’ pears can develop the peel disorder superficial scald (scald) ( Chen, 2016 ), and this defect can be prevented by 1-MCP application after harvest ( Argenta et al., 2003 ; Calvo, 2003 ; Chen and Spotts, 2006 ). Although 1-MCP treatment
fruit size of ‘Bartlett’ ( Elfving et al., 2003b ; Sugar et al., 2004 ) resulted in the removal of pear from the label. ‘D’Anjou’ trees, on the contrary, did not exhibit notable, negative responses to P-Ca with respect to fruit growth, return bloom, or
Alfalfa greening, (green stain, green mottle, or superficial cork) is a physiological disorder of ‘Anjou’ pear fruit, Pyrus communis L. This disorder is characterized by green streaks, blotches, and specks on the skin occurring most frequently at the stem end; it may also extend to the calyx end where superficial cork is also frequently present. Mineral analysis of the peel and whole fruit of alfalfa greening-affected fruit indicated that the disorder was associated with higher nitrogen, potassium, and phosphorus content but lower calcium levels than normal fruit.
Treatments to inhibit browning and maintain quality of fresh-cut `Anjou', `Bartlett', and `Bosc' pears (Pyrus communis L.) were developed. Slices of `Anjou', `Bartlett', and `Bosc' pears (firmness 22, 36, and 22 N, respectively) were dipped in solutions of 4-hexylresorcinol, isoascorbic acid, N-acetylcysteine, and potassium sorbate prior to storage in air for up to 14 days at 5 °C. Inhibition of browning without loss of firmness and with no microbial growth was achieved for the three cultivars for 14 d. Inhibition of browning during 14 d storage at 5 °C was not affected by initial firmness (21-52 N) of `Anjou' pear slices.