Why won't my harvested pears soften properly?
Written by
Julia Anderson
Reviewed by
Prof. Martin Thorne, Ph.D.European pears that stay firm at harvest indicate conditioning problems. As an orchardist, I have managed this problem by carefully controlling temperature and ethylene exposure. Specific procedures for Bartlett's and Bosc varieties must be followed to achieve their distinctive, buttery texture. Poor handling permanently locks starch in.
Temperature Control
- Maintain strict 60-65°F range
- Below 55°F halts enzyme activity
- Above 70°F causes uneven ripening
Ethylene Management
- Use ripe bananas or apples in paper bags
- Commercial growers apply gaseous ethylene
- Avoid plastic bags trapping excess moisture
Duration Guidelines
- Bartlett: 7-10 days
- Bosc: 10-14 days
- Anjou: 5-7 days
Premature Refrigeration is the first most common mistake I see. Chilling an immature European pear below 50°F can lead to permanent texture problems. The result is chilling injury, characterized by internal browning without softening. Never refrigerate until the pears have been conditioned. Pay attention to the smell daily, as you will notice a distinctive, fragrant scent.
Harvest timing errors create permanent textural problems. Picking Bartlett when fully immature does not allow for adequate starch conversion to occur. I'm looking for the yellow-green base color before harvest. Lenticel spots should have some brown color indicative of maturity.
Revive hard pears through minimal intervention. Remove fruit from the refrigerator and bring it to 65°F. Use ethylene sources. Check daily to assess softening; this can take between 2 and 8 days. Severely underripe pears are great for preserves. Take preventive measures by date harvesting on conditioning containers.
Read the full article: When to Harvest Pears: Complete Guide
