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Abstract
This study was carried out during the two successive
season of 1999 and 2000 on ’Le Conte’ pear fruits. The fruits
were obtained from the Experimental Farm of Faculty of
Agriculture, Suez Canal University, Ismailia. Fruits were
harvested during August at three different stages of maturity.
Fruits were sorted and sound fruits were washed and put into
perforated colourless plastic 36.5 x 24.5-cm bags. The bags
were stored at 2,4, or 8 QC and 75 - 80 % RH. The fruits were
sampled at harvest (zero time) and at 10 - day intervals up to
90 days for fruits stored at 2 or 4 QC and to 30 days for fruits
stored at 8 QC to measure fruits fresh weight loss, firmness;
soluble solids content (SSC), titratable acidity (TA), pH,
phenolic acids, reducing sugars, colour intensity at harvest,
and dry weight. Some other fruits were sampled after keeping
it at room temperature for two days.
It could be concluded that ’Le Conte’ pear fruits could be
stored at 2 QC for 70 days with good quality. The second
harvest stage (SSC = 11.72 to 12.24, firmness = 36.0 to 39.0,
and starch index = 4 to 5) could be recommended as the best
harvest stage for ’Le Conte’ pear fruits.