Conditioning


WE ARE EXPERTS IN BARTLETT CONDITIONING

No other shipper has the Bartlett conditioning experience or facilities of Rivermaid Trading Company. With our unmatched Bartlett volume, we’ve mastered the science of proper conditioning all season long and we are ready to help you enjoy the benefits.

Proper Bartlett conditioning begins with a deep understanding of the behavior of the fruit from each growing region and even from each orchard. It continues with the right technology and an experienced technical staff. Proper conditioning enables us to get you the right fruit at the right time, every time, with conditioning in July and MA technology in the fall.

Our conditioning staff regularly attends the Fruit Ripening and Ethylene Management courses of the UC Davis Post Harvest Technology Center.

Rivermaid Trading Company has both conditioning rooms and modular units which allow us to condition “to order” one load at a time. Communication from our agricultural staff in the orchard, to our packing house managers and our cold storage team, ensure your fruit is conditioned and stored correctly every time.

Proper Bartlett Conditioning

Pears are a climacteric fruit just like bananas, tomatoes and avocados. Ripening enhances all of these fruits in flavor and sales. Ethylene treatment is what causes a starch-to-sugar conversion in pears, just like bananas, which will give customers a unique eating experience and bring them back for more.

Many of our retail customers have found success with increased sales and satisfied consumers from merchandising conditioned Bartlett pears. Whether you condition pears in your warehouse or have Rivermaid Trading Company condition for you before shipment, the goal is the same – customer satisfaction.


 

Option 1: Ordering Ethylene-Conditioned Bartlett Pears

Allow a 3-4 day lead time from order to shipping for perfect conditioning.

  • Rivermaid Trading Company will Ethylene treat pears of 100-150 ppm for 24-36 hours.
  • Optimum conditioning temperatures are 64-66° pulp temp. This will give maximum shelf life and insure ethylene acceptance by the fruit.
  • Pears will NOT accept ethylene until the pulp temp is a minimum of 55°.
  • Rapid cooling is advised after conditioning for the longest shelf life or storage time. (There is no temperature “kill-zone” with pears).
  • Conditioned pears can be cooled down to 30° and brought back out to room temperature without any quality degradation or adverse effects. Temperature changes from 32-70° do not cause chilling or temperature injury.
  • Temperatures at 46° or below are ideal for storage.
  • First loads of the season (during the first 2 weeks of harvest) can be shipped at a warmer temp (50°) to aid ripening in route after conditioning. (First harvest pears are very high in pressure).
  • Conditioned pears WILL NOT have a dramatic drop or change in pressure, until fruit is brought back to room temperature and allowed to ripen. RIPENING HAPPENS AT STORE LEVEL or room temperature. There may be a 1-2 lb drop in pressure at the end of the conditioning cycle; but this is not always the case. This all depends on the time of the season and which orchards the fruit is coming from.
  • Test pressure of the pears when received at the warehouse with a penetrometer (be sure to skin the fruit first and use a small, 8mm size tip), then store as needed.

Option 2: Executing Your In-House Ethylene Conditioning

Pears can be conditioned with bananas and there will be no adverse affect to either fruit.

  • Ethylene treatment of 100-150 ppm for 24-36 hours.
  • Conditioning temperatures range from 55-70°. When the pulp temperature of pears is over 70°, the ripening process shuts down. Always remember, as in any fruit the higher the ripening temperature, the shorter the shelf life.
  • Optimum conditioning temperatures are 64-66° pulp temp. This will give maximum shelf life and insure ethylene acceptance by the fruit.
  • Pears will NOT accept ethylene until the pulp temp is a minimum of 55°.
  • Vented boxes assure the best air flow to control the ethylene absorption and temperature control.
  • Temperatures at 46° or below are ideal for storage.
  • First loads of the season (during the first 2 weeks of harvest) can be shipped at a warmer temp (50°) to promote ripening in route.
  • Conditioned pears can be cooled down to 30° and brought back out to room temperature without any quality degradation or adverse effects. Temperature changes from 32-70° do not cause chilling or temperature injury.
  • Rapid cooling is advised after conditioning for the longest shelf life or storage time.
  • Conditioning is advised when the average arrival pressure is at 12lbs or above.
  • Pears will not be adversely affected if conditioned twice. The pear will only accept so much ethylene and then its own processes of ripening will take over. Pears that have been conditioned already will ripen faster when more heat is applied, but keep temperature below 70 degrees.
  • Conditioning is just the first step in the ripening process. Ripening is meant to occur at store level NOT the warehouse or distribution center. Through proper rotation, you can give your customers a range of degrees of ripeness and insure that pears will ripen at store level or in their homes. A properly handled pear brings them back for more good eating – and builds your sales at the same time!

For Bartlett ripening, handling, conditioning information and training, contact The Pear Experts at Rivermaid Trading Company and make a big difference in your pear category profitability.

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