Notes on Stone Fruit Insects &
Mites - Pears
Blue mould and grey mould in stored pears
Blue mould and grey mould in stored pears
Under certain conditions rot can develop on pears in storage. Disease
organisms are common in and around grading lines, work areas and storages.
Fungi causing blue mould (Penicillium) and grey mould (Botrytis) are spread
in air currents and by water.
Infection of pears most commonly occurs after harvest through stem punctures,
wounds, skin breaks and heavy bruises. These fungi can be transferred
from contaminated bins, water used for dipping or drenching, and grading
equipment.
Rot develops faster if the infected pears are delayed going into storage,
cooled slowly in storage, stored for a longer period or held at warm temperatures
after removal from storage.
Reducing disease development
- Handle fruit carefully in and after harvest to minimize stem punctures,
skin breaks and bruises. This greatly reduces the number of infection
sites on the fruit.
- At storage facilities, lift truck operators must move the bins with
a minimum of jolting and dropping.
- Refrigerate fruit as quickly as possible. Adequate refrigeration capacity
for each storage room is required. Modern refrigeration facilities and
controlled atmospheres reduce incidence of fruit rot.
- Remove and dispose of rotted fruit from the premises carefully and
frequently. Good sanitation, which includes washing storage bins, greatly
reduces the dispersal and spread of disease -organisms.
- Change the water used for dipping or drenching frequently. This reduces
the accumulation of fungal spores in the water and greatly reduces the
risk of fruit infection.
Learn more...
