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Is mealiness of ‘Forelle’ pear a consequence of chilling injury?

E.M. Martin and D. Holcroft

Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-161. pp. 262.

2002

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Is Mealiness of 'Forelle' Pear a Consequence of Chilling Injury?

‘Forelle’ , a blushed pear cultivar grown in Sount Africa, is prone to develop mealiness during ripening. In the 2001 season fruit stored at 4 oC and 7.5 oC for 6 weeks and ripened at 15 C for 7 days showed little to no mealiness in contrast to fruit stored at –0.5 oC. The firmness of fruit stored at 0.5 oC was constant over the 6 week storage period, and after 7 days at 15 oC firmness was 4 kg but 70% of the fruti were mealy. Firmness of fruit stored at 4 oC did not decrease by more than 0.5 kg during the storag period, which makes it sutialble for export purposes. The firmness of fruit stored at 7.5 oC dropped rapidly after 3 weeks, and after 6 weeks of storage and 7 days at 15 oC. Fruit had a firmness of 2 kg. It appears that 4 oC satisfied the cold requirement necessary for subsequent ethylene productionand requirement necessary for subsequent ethylene production and resulting fruit were not mealy, while frut stored at –0.5 oC for as little as 3 weeks resulted in mealy pears. These data suggest that mealiness is induced by chilling temperatures.