Approaches for good storable ready-to-eat pears

In order to gain more knowledge about handling of pears for a good storability on the one hand and good eating quality after storage on the other hand, trials with ‘Conference’ pears were conducted at the Competence Centre for Fruit Growing at Lake Constance in 2017. The ripening metabolism of pears can be slowed down by application of 325 nL L -1 1-Methylcyclopropene (1-MCP). This causes greener, firmer and therefore better storable or transportable fruit. But these fruits remain green and firm often still in shelf life, when soft fruit with melting flesh are required for a good eating experience by consumers. To avoid the entire blockage of ripening, the influence of 1-MCP treatment on fruit quality parameters was assessed at different times of application during and after removal from storage. Fruit quality like firmness, titratable acidity, total soluble solids, skin colour and starch pattern were assessed before storage, at each point of 1-MCP application and after each removal date. Additionally, rates of respiration and ethylene production were measured starting at each time of application over a period of 10 days. Aromatic compounds were assessed after removal. The results of this 1-year trial indicate a complete blockage of ripening when 1-MCP was applied up to 14 days after start of storage. Ethylene production and respiration rate were highly reduced, firmness in shelf life remained on a high level and aromatic compounds were poorly expressed. In contrast, 1-MCP had no effect when applied 21 days or later after storage commencement, indicated by a loss of firmness, yellowing of the fruit, rise of ethylene production and increased production of aromatic compounds. The different fruit responses following 14 and 21 days of delay of 1-MCP application are not yet fully understood and require more detailed research.