2019 ASHS Annual Conference

‘D’Anjou’ pears is the most produced European pear (Pyrus communis L.) cultivar in the United States Pacific Northwest regions. In Hood River Valley, the recommended harvest maturity as indicated by flesh pressure is 67 to 58 N. At the optimal maturity, ‘d’Anjou’ pears have a relatively long storage life, low storage loss, and develop a buttery-juicy texture after 2-4 months of regular-air (RA) storage. However, due to labor shortages a significant portion of pears produced from high elevation is harvested later than the suggested maturity. Late harvest resulted in high superficial scald and inferior eating quality. In 2016, pears were harvested at 57 N (LH1) and 50 N (LH2) in the orchard of MCAREC, then treated with 150 and 300 ppb 1-MCP. The higher 1-MCP application dose showed the higher storage quality and lower scald, but totally inhibited the ripening. Partial pears treated with 150 ppb 1-MCP at LH1 and LH2 recovered ripening capacity with less scald after 6 months. In 2017, pears grown faster due to the hot growing season. Pears produced at 630, 1548, 1869 and 2204 ft and treated with 150 ppb 1-MCP recovered ripening after 5-7 months, but scald had developed. In 2018, pears were collected at 58 N from the orchard located at 630 ft, then treated with 150 ppb 1-MCP and 1000 ppn ethoxyquin, alone or in combination. The combination treatment had the positive effects in reducing scald and recovering ripening capacity. In conclusion, 150 ppb 1-MCP combined with 1000 ppn ethoxyquin might be used as a primary protocol for commercial application in late-harvested pears, especially in hot growing season.