Preharvest Temperatures in Relation to Postharvest Quality of ‘d’Anjou’ Pears1

Abstract

Abstract Quality and ripening capacity of ‘d’Anjou’ pears ( Pyrus communis L.) after long-term storage were influenced by the daily-hourly average (DHA) temperatures during 6-week prior to harvest. Fruits of 17.2° and 13.9°C DHA temperatures ripened with high acid and sugar contents while samples of 20.0° and 11.7°C DHA temperature treatments failed to ripen properly and had lower quality. Failure to ripen after prolonged storage was associated with high protein nitrogen levels in the fruits. Samples of lower DHA temperature were more susceptible to friction discoloration, while fruits of higher DHA temperature had a higher percentage of superficial scald. Temperatures during this period did not appear to affect harvest maturity, size or soluble pectin content of the fruit.