For European-type pears it is important to consider time in transit and on the supermarket shelf in order to determine the best firmness for each situation. Retail or wholesale organizations that are receiving conditioned pears from their pear supplier should ensure that there is timely, accurate, and ongoing communication between supplier and receiver. For example, a supermarket may want a lower firmness if fruit has less travel time and will be on the shelf sooner after ripening. Pears will continue to ripen even when refrigerated. However, the closer the fruit is kept to 32°F (0°C), the slower they will ripen. It is important to bring the temperature of the fruit rapidly back down after conditioning, as warmer temperatures will hasten ripening. Cooling should occur within 24 hours after conditioning.
It is also important that receivers (retailers and wholesalers) and/or quality control (QC) personnel understand that the supplying company is on a conditioned pear program and they may receive fruit that has a lower pressure upon arrival than they are used to seeing.
For more information about storing and conditioning pears, please refer to the USA Pears Handling Manual. (Accessed: 1/19/17).
