THE EFFECT OF TEMPERATURE ON POSTHARVEST PHYSIOLOGY AND STORAGE LIFE OF PEARS

Abstract

Response of Anjou and Bartlett pears to nine storage temperatures ranging from 29° to 70°F was determined by periodic evaluation of ripened fruit, analysis of certain chemical and physical properties, and measurement of respiration throughout the storage period.After harvest, low metabolic activity persisted about 4 days in Bartlett and over 50 days in Anjou at 50° to 70°F. Anjou pears ripened only after a period of cold storage. The total amount of carbon dioxide respired during storage life diminished with rising temperature. Storage life of Anjou and Bartlett pears was respectively 35 and 40% greater at 30° than at 32°F.