Standard tomato or banana rooms may be used.
1. Pears should be shipped and stored at 32 degrees F. (pulp temperature). Before pre-conditioning begins, the fruit pulp temperature should be raised to 70 degrees F.
2. Air stack the boxes (at least 2" between boxes) to ensure proper air circulation. Leave 1˝ feet between walls and pallets and about 6" between pallets.
3. Once the fruit pulp temperature is stabilized at 70 degrees F., place a Catalytic Generator in the room, fill it with Ethy-GenŽ II Ripening Concentrate, plug it into a properly grounded outlet, turn the generator on and close the door. Within 35-40 minutes, the generator will produce enough ethylene for proper ripening (150-200 PPM). Apply ethylene for 24 hours.
4. Check pulp temperature at least twice per day and maintain 70 degrees F. temperature. while applying the ethylene, vent rooms every 12 hours by opening the doors for 20 minutes. This rids the room of carbon dioxide which retards ripening.
5. When the ethylene has been applied for 24 hours, rapidly bring the temperature down to 32 degrees F. The fruit is easily bruised; therefore, shipment and movement of the fruit at 32 degrees F. helps to minimize damage to the fruit.
6. When the fruit has reached its destination, allow the temperature to stabilize at room temperature. The fruit will begin to break within 3-5 days.
