Abstract
In ‘Le Lectier’ pears treated with either low-temperature (5°C 7 days) or ethylene (5000 ppm · 24 hours) after harvest, showed changes in peel color, flesh firmness, soluble solid concentrations and ethylene production rate were determined for fruits during ripening at room temperature. When the fruits in low-temperature or ethylene treatment were ripened, the percentage of edible fruit reached 100% 35 days after treatment (DAT). The ethylene production rate from fruits in both treatments started to increase 14 DAT and reached the maximum at 35 DAT. The peel color at the equatorial and calyx end position in ethylene treated fruit was significantly higher than that in low-temperature treatment at 49 and 56 DAT. In both treatments, the peel color index was 5.0 or more when fruits reached the ripe eating stage. When the index of the peel color was equal after low-temperature and ethylene treatment, the flesh firmness differed.
