Copyright ©2007 Carter Thomas LLC. All rights reserved.    Conditioning: Increases Sales, Decreases Shrink. Shelf life can make--or break--a California Bartlett program. Pears left on display become dehydrated, rubbery and bruised by customers looking for the "right" pear. Conditioning help eliminate these problems, giving your customers a more satisfying piece of fruit to take home and enjoy--a positive experience that leads ton repeat business, higher sales and reduced shrink. For proper conditioning: First, unload your Bartletts and put them in an area where they can warm up to between 55°F and 70°F. Use a penetrometer to determine the firmness of the fruit--if the reading is 14 lbs. or more, conditioning is required. If you use conventional ripening rooms, air stack the fruit in a 4 or 5 tier system during conditioning. Air stacking is highly recommended for unvented boxes, just like bananas. Conditioning in forced air rooms does not require airstacking if the boxes are vented. Pears can be conditioned with bananas, and neither fruit will adversely affect the other. But be aware that pears require 24-48 hours of ethylene treatment, while bananas need only 24 hours. Once your Bartletts are conditioned, they can be returned to cold storage. Just be sure to remove the heat from the box. The only way to measure the ripeness of a pear is with a penetrometer. Don't use color change as a basis, as the Bartletts may become too soft during the wait. Proper conditioning, combined with good display practices (such as frequent rotation to keep the ripest fruit on top) can keep California Bartlett sales strong all season long. Home Page  |  Contact Information Availability Calendar  |  Shipping Locations Pear Facts & Information  |  Career Opportunities Related Links and Businesses