Oregon State University professor David Sugar is working to enhance pear flavors by stimulating ripening.
Oregon State University professor David Sugar is working to enhance pear flavors by stimulating ripening.
Sugar has found that subjecting pears to ethylene treatment and then storing them at 50 degrees Fahrenheit for three or four days “really brings out the aromas,” he said.
“The eating experience seems to be enhanced,” he said.
Ethylene is a ripening hormone that naturally occurs in fruit. Depending on the variety, it takes pears one to two months in cold storage before they will naturally produce enough ethylene to ripen when exposed to room temperature.
Read more at Capital Press.
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