ISHS Acta Horticulturae 69: II International Symposium on Pear Growing
THE RELATIONSHIP OF PREMATURE RIPENING OF BARTLETT PEARS TO PREHARVEST TEMPERATURES |
| Authors: | W.M. Mellenthin, C.Y. Wang |
| Abstract:
Exposure of Bartlett pears (Pyrus communis L) to cool season temperatures of 21.1° C days and 7.2° C nights during the 4 week period prior to normal harvest triggered an early development and acceleration of the physiological and bio-chemical changes normally associated with maturation and ripening. These changes involve fruit softening, increases in soluble pectins, protein nitrogen, accelerated ethylene production and occurrence of the climateric rise. This disorder appears to be caused by cool night temperatures of 10° or below during the 30 day preharvest period. Warm day temperatures of 32.2° or higher are capable of overcoming the effect of cool nights and prevent the initiation of advanced ripening. Applications of gibberelic acid (GA3) 100 ppm or succinic acid 2.2-dimethyl hydrazide (Alar) 1000 ppm counteracted the effect of the prevailing cool temperatures and retarded the incidence of premature ripening. | |
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