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Description: FRUITS PEARS - Skin discoloration may be due to transportation or storage diseases. (See also Apples). Pears packed in a not fully ripened condition may on delivery be found in a wilted or shriveled state, which is not to be confused with damage due to improper stowage, ventilation, etc. Pears belong to the rose family (Rosaceae) and are thought to originate from parts of Asia and Europe. Pears are a pomaceous fruit, like apples and quinces. Pomaceous fruits are false fruits with whitish, firm pulp and a generally sour-sweet flavor. The small brown seeds (pips) are located in a parchment-like core with five compartments. Depending on time of harvest, pears are subdivided into early varieties (which reach eating ripeness on the tree) and late varieties (which reach eating ripeness only postharvest). Pears vary in color from green through yellow-green to yellow. Some varieties are even red in parts. The low fruit acid content in many varieties of pear makes them very sweet. Imports from the southern hemisphere ensure a plentiful supply all year round. Pears picked when green have a turnipy taste and tend to shrivel prematurely. Preclimacteric pears do not ripen easily and remain green and hard, and have a particularly large number of stone cells grouped around the core. To determine the degree of ripeness of pomaceous fruit, the hardness of the pulp is measured using a pressure tester, which involves pressing a cylindrical steel pin into the pulp. The maximum pressure is read off in pounds. Pears exhibit a degree of hardness of 9 - 10 pounds, which decreases by 3 - 4 pounds during ripening. By comparison, the reading for most varieties of apple lies between 18 and 20 pounds, their hardness decreasing by 5 - 6 pounds during ripening. Pears are therefore more sensitive than apples.
Index: 767
Commodity Name: VEGETABLES AND FRUIT (Fresh)

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