North American Fruit Explorers mailing list at ibiblio

[Lucky Pittman <lucky.pittman@murraystate.edu>]

At 07:26 AM 8/24/2007, you wrote:
>     How does one determine when pears are ready to be picked?
>
>     I've not raised pears before and there are so few fruits on each tree
> that I don't want to wait until they get ruined by dropping on the ground.
> How do you do it?  And how do you handle and store them, etc.
Jim,
Here's a response I'd saved, from Ed Fackler, to a similar question, 
back on 14 Aug 2002:

"Most all European pears (exception is the new Green Jade),
require post picking chill to properly mature.  Or, when fruit
exhibit slight color changes, begin to test pressure (using your
thumb) near the stem.  When there is a slight "give", pick all
the fruit, store at or near 35 degrees for 7 or more days.  Then
you can remove them as needed, allow them to sit at room temps
for 2-4 days which allows them to ripen to peak flavor.
    Years ago, I got a letter from an older NAFEX fellow who told
me that European types were very difficult to ripen due to varietal
quirks or requirements in post harvest handling.  He said "Ed, if you live
long enough to learn how to properly ripen 10 varieties, you'll be 
lucky".  I'm still
working on it!!!"