Issue link: http://read.dmtmag.com/i/40315
Harvesting Forelles with the stems intact is a delicate operation. The pears are placed in half bins of about 200 kilograms (440 pounds) net weight each. synthesizing and accumulating anthocyanin, which is the red pigment in the skin. The fruitlets will then remain red throughout their development, and will obtain the attractive red blush at harvest. Redder fruitlets with high concentrations of pigment lose color more slowly during hot weather than do fruitlets with less red pigment. • Apply NAA (naphthaleneacetic acid) three to four weeks before anticipated harvest, to prevent prehar- vest drop. A second spray at half strength might be necessary one week before harvest. •Harvest pears when firmness is between 6.4 and 6.8 kilograms force, or 14 and 15 pounds (use an 8-mm plunger), and sugar is 13°Brix or more. Markets prefer large fruit to be packed in 6-kilo (13-lb) single trays containing 30 large pears or 33 medium pears. If pears are picked too early (i.e., preclimacteric), the normal ripening process might not be induced. The 15/15 rule has been used in South Africa to deter- mine optimum harvest maturity. When the pressure decreases to 15 pounds and the sugar level reaches 15° Brix, Forelle is ready to be harvested. Make adjustments to this rule if 15° Brix cannot be reached. •Harvest pears with stems intact. •Hold Forelle pears in cold storage for at least 12 weeks to ensure that the pears ripen evenly and acquire an acceptable eating flavor. Forelle is a winter pear and needs a longer chilling period in storage before it develops the ability to ripen at room temperature than do summer pears. If the minimum chilling period of 12 weeks is not met, fruit will ripen abnormally, shrivel at the stem ends, develop maturity-related defects, and be of poor eating quality. The amount of chilling needed is influenced by stage of maturity at picking. Pears picked at an early stage need a longer chilling period than do pears picked at a more mature stage. After cold storage, Forelle pears need seven to ten days of room temperature to ripen properly. • In winter, trim spurs to strong upright buds. Encour- age spur systems to grow horizontally and to face into the rows to allow spur leaves to capture most of the sunlight early in the season and fruit to hang freely. The quality and age of the fruit buds can influence the color development of the fruit. Allow small one-year- old pencil-size shoots to bud up, so they can replace aging spurs. Growing perfect Forelles is not for the faint-hearted. It requires significant financial inputs, dedication, and enthusiasm. Only then will growing this attractive pear become highly profitable. Good Fruit Grower archives can be searched at www.goodfruit.com. B •as van den Ende is a tree fruit consultant in Australia's Goulburn Valley. www.goodfruit.com Cherries on Gisela® 6 & 12 Rootstocks Gisela® & 12* 6* *Gisela®6 Rootstock Shown Patent Information Available — Precocious and very productive. Call today for more detailed information (800) 675-6075 GOOD FRUIT GROWER SEPTEMBER 2011 25 9:09:08 PM courtesy bas van den ende Order today and get your BEST deal!