“A lot of retailers insist on preconditioning on the front end,” he said. “Often, if you don’t, it just takes too much time to ripen.”
The firm, which ships from the River District, preconditions most of its bartletts for about the first 10 days of the season.
The pear board sponsored a study during July and August that involved 40 stores within two regional grocery chains.
Stores with displays of breaking bartletts that had been preconditioned using ethylene outperformed stores that displayed untreated green bartletts 3:1.
The treated pears resulted in 18% greater volume sales than untreated bartletts, according to the study.
When pears were advertised, treated bartletts outperformed untreated pears by as much as 52%.
However, preconditioned bartletts require extra care when handling because they bruise easier than untreated fruit, according to the pear board.