It may take awhile for consumers to catch on, Wolter said.
“Most consumers think an anjou pear should be hard and crunchy, but with the ethylene exposure, you get a much better piece of fruit, and I think people would eat more of them if they had that kind of eating experience,” she said.
Other grower-shippers agree.
“We continue to try to expand our ripening program,” said Tim Evans, general sales manager with Chelan Fresh Marketing, Chelan, Wash.
Roger Pepperl, marketing director with Wenatchee, Wash.-based Stemilt Growers Inc., said having a ripening program for pears is as necessary as it is for avocados.