What triggers extended ripening times for pears?
Written by
Julia Anderson
Reviewed by
Prof. Martin Thorne, Ph.D.Extended pear ripening annoys growers who have hard fruit, even after weeks of ripening. The last notification I received from my orchard tree was three main issues: penniless temperature #### incorrectly estimated; penny467 accounting for humidity; and "speedy harvest timing." Enzymatic reactions which take place in mature pear tissue slow drastically upon temperatures drop below 55°F and ultimately low humidity affects surface hardening. Harvest timimg mistakes were were the biggest, most persistent problem.
Temperature Errors
- Below 55°F (13°C) halts pectinase enzymes
- Above 70°F (21°C) causes uneven ripening
- Ideal range: 60-65°F (15-18°C)
Humidity Issues
- Under 85% humidity dehydrates fruit surface
- Forms hardened barrier preventing gas exchange
- Maintain 90-95% with damp cloths in bins
Ethylene Deficiency
- Insufficient exposure from apples/bananas
- Paper bags needed for concentration
- Avoid plastic trapping excess moisture
Early Harvesting causes the most inconvenience. I wait until Europeans have brown lenticel spots until I pick. Pears that have been harvested and are dull green do not have enough sugars to adequately activate their enzymes, prolonging conditioning on plants by 3-4 weeks rather than waiting 7-10 days. A little patience at harvest will spare you some severe anguish.
Resuscitating stalled pears takes some effort. Move cold fruit to 65°F with some ethylene-producing friends. Wrap dehydrated pears in damp paper towels for one night. Check them daily for the first signs of softening at the stem end. Severely stalled pears are used for chutneys and in baked things where texture is not as critical.
Read the full article: When to Harvest Pears: Complete Guide
