Fruit quality and core breakdown of ‘Wonhwang’ pears in relation to harvest date and pre-storage cooling

Abstract ‘Wonhwang’ Asian pear (Pyrus pyrifolia Nakai) is an early ripening pear cultivar, therefore requiring cultural and postharvest practices to retain commercial marketability. The present study included two experiments. The first was to investigate fruit characteristics and physiological disorder of ‘Wonhwang’ pears harvested at 120, 125, 130, and 135 days after full bloom (DAFB) and stored at room temperature for 21 days. The second was to evaluate the effects of 24 h of pre-storage cooling at 0 °C, 10 °C, and 23 °C followed by three weeks of room temperature storage on fruit storability and taste. Early fruit harvest increased fruit firmness, titratable acidity, and starch, with light fruit weight and low soluble solids content. Fruits harvested at 130 DAFB were in mid-climacteric phase. Free sugar composition was not consistently affected by DAFB. Harvesting at 125 DAFB retained fruit storability and suppressed occurrence of core breakdown compared to 130 DAFB or 135 DAFB at room temperature for 21 days. Pre-cooling at 10 °C produced firmer fruits, lower core breakdown, and better taste compared to pre-cooling at 0 °C and 23 °C or untreated control (no pre-cooling).