US pear growers have set new standards for treated pears in an effort to reduce confusion over procedures.
Growers and shippers of pears from the North West of the US have set standards for conditioned Anjou pears.
All red and green Anjou pears sold as “conditioned” must have at least 100 parts per million of ethylene for 24 hours beginning this season.
The Pear Bureau Northwest also says the fruit must have an average pear pulp temperature of 65 degrees.
Approximately 35 to 40 per cent of green Anjous and 10 per cent of Bartletts from the the region are conditioned.
The bureau’s president and ceo Kevin Moffitt said having an industry-wide standard for conditioning procedures will help reduce confusion about the process for ripening the pears.
“Conditioned” has been adopted as the official terminology that will be used to identify ethylene treatments of pears in another effort to clarify the process.
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