Anjous can be conditioned in the room at various intervals, typically for five days at the beginning of the year and for two days later in the season.
Ethylene and temperature are two parts of the conditioning process and can be varied according to need. Most pear conditioning takes place with a ethylene concentration of about 100 parts per million and a temperature range of 50 to 65 degrees before the fruit is cooled.
“I like to stay above 10 pounds pressure,” Manring said. “The pear can scuff if it is below that.”
About half of Stemilt’s crop is packed for possible conditioning, he said.
“It makes for a better eating pear.”