Pear storage methods are different and require tailored treatment

Master the storage characteristics of pears. Generally, early-maturing varieties do not store well, while mid- and late-maturing varieties and white pear varieties (such as Ya pear) store relatively well. The storage temperature for pears is generally -1°C to 3°C, and the relative humidity is 90% to 95%. Ya pear, Xuehua pear, Ci pear, Changba pear and others are extremely sensitive to carbon dioxide and low oxygen, and are not suitable for controlled atmosphere storage.

During storage, be careful to prevent water loss. Pear fruits contain a lot of water, and once they lose water severely during storage, rotten spots, rotten fruit or hollow dried fruit will appear. Therefore, attention should be paid to increasing the humidity in the warehouse, and water can be sprinkled or sprayed on the ground at any time.

Prevent carbon dioxide accumulation. When storing varieties such as Ya pear, Xuehua pear, Ci pear and Changba pear, if the carbon dioxide content in the warehouse is higher than 2%, it will cause browning of the core and flesh. Therefore, the key to pear storage is to strengthen ventilation in the warehouse and reduce the accumulation of harmful gases such as carbon dioxide and ethylene. In the early and late stages of storage, ventilate for 1 to 2 hours every day; in the middle stage, ventilate once every 2 to 3 days, for 1 to 2 hours each time. Dry lime can also be put into bags with good air permeability and placed directly in the warehouse; the amount of lime used is 0.5% to 1% of the fruit weight.

Slowly lower the warehouse temperature. Ya pear is extremely sensitive to low temperatures, and placing it directly into a 0°C warehouse after harvest often causes a large number of pear fruits to develop black heart. After harvest, they should first be stored in a 10°C to 12°C warehouse for 7 to 10 days, then lowered by 1°C every 3 days, following the principle of slow first and fast later, and reduced to 0°C after 35 to 45 days. In addition, to reduce the occurrence of black heart disease, they can be harvested appropriately early, that is, 5 to 8 days earlier than the normal harvest time.

Handle gently to prevent damage. The skins of Ya pear and Jingbai pear are thin and tender, and once they are rubbed, bumped or exposed to wind, they will turn black. Therefore, when packaging, minimize the number of times they are turned over.