WILLIAM
William pears are available on the market from August through to November.
Today very widespread, the William pear was selected in the English town of Aldermaston at the end of the 18th century. It is a juicy variety with a distinctive aroma; as well as being industrially processed to obtain jams and fruit juices, it is the ideal summer pear for fruit salads, shakes and cocktails.
CALENDAR OF THE WILLIAM VARIETY
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MINIMUM QUALITY CHARACTERISTICS
Appearance
Sound and free of visible extraneous substances.
Even ripeness and colour.
Colour
Skin: yellowish light green with pores.
Pulp: ivory
Shape
Pyriform
Flavor and texture
Fine, soft, sugary pulp.
Characteristic musk aroma
Refraction index
>=13
Sale period
From 15 August to 15 November
Storage
This variety, once ripe, with a light green or yellowish skin,
can be stored in the fridge at 10-12 C° for 3-4 days.
Handling
The product is sold when ready to eat,
when the fruit is very delicate and
extremely sensitive to incorrect handling.
Fruit that has been badly handled shows surface bruising
and damage of the pulp.
Things to avoid
In view of the sensitivity of this variety,
the stacking of products for display should be avoided.
Exposure to sudden temperature variations is also not advised.
Given the delicate nature of the fruit,
a small quantity should be displayed at a time,
to avoid over-handling by customers.
CONFERENCE
Suculent and sweet, the Conference pear is highly popular among consumers, who can find it on sales from the beginning of November to lto end of June.
CALENDAR OF THE CONFERENCE VARIETY
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MINIMUM QUALITY CHARACTERISTICS
Appearance
Sound, clean, residue-free, with marked pores.
Colour
Skin: bronzed yellowish-green, tending to russet at the top.
Pulp: ivory
Shape
Tapered and pyriform
Flavor and texture
Soft, juicy, sweet pulp, scented and slightly acidulous
Refraction index
Consumption: >15
Storage: 12-14
Pulp hardness
Storage: 5.5-6.5 Kg (8 mm piston)
Consumption: 4-4.5 Kg (8 mm piston)
Sale period
From 1 November to 30 June
Storage
At a temperature of 8-10 C° Conference pears can be stored for 72 hours or more
from the time of arrival in the warehouse.
The fruit can be kept in the warehouse for long periods at a temperature
of between -0.5 and +0.5 C°.
Handling
Conference pears have a good resistance to handling.
The piling up of fruit on market stalls is not advised,
but where unavoidable the pears should be arranged with maximum care.
Things to avoid
Crates should not be turned up-side-down.
Avoid sudden temperature variations. Display fruit a little at a time and
avoid over-handling by customers.
KAISER
Easily recognised by its regular shape and even brownish skin, the juicy, crisp Kaiser variety is excellent eaten fresh and used in cooking
CALENDAR OF THE KAISER VARIETY
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MINIMUM QUALITY CHARACTERISTICS
Appearance
Sound, clean, residue-free and uniformly coloured.
Colour
Skin: bronze, tobacco, evenly coloured.
Pulp: whitish and slightly glassy.
Shape
Inverted-cone shape, very slightly oblong towards the top.
Flavor and texture
Even, slightly grainy, juicy pulp, soury-sweet and scented.
Refraction index
Consumption: >13
Storage: 11
Pulp hardness
Storage: 6-7 Kg (8 mm piston)
Consumption: 4.5-5 Kg (8 mm piston)
Sale period
From 20 September to 15 April
Storage
At a temperature of 8-10 C° Kaiser pears can be stored for 72 hours or more
from the time of arrival in the warehouse.
The fruit can be kept in the warehouse for long periods at a temperature
of between -0.5 and +0.5 C°.
Handling
Kaiser pears are quite resistant to handling.
The piling up of fruit on market stalls is not advised, but where unavoidable the pears should be arranged with great care.
Things to avoid
Crates should not be turned up-side-down.
Avoid sudden temperature changes. Display fruit a little at a time and avoid over-handling by customers.
DECANA DEL COMIZIO
The large, round Decana pear was selected at Angers, in France, in the early 19th century. Sweet, tasty, yet compact, this pear is excellent for cooking, especially in the preparation of jams and fruit juices.
CALENDAR OF THE DECANA VARIETY
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MINIMUM QUALITY CHARACTERISTICS
Appearance
Sound, clean and residue-free.
Evenly ripened with marked pores.
Colour
Skin: yellowish green, generally smooth,
with occasional veins of pinkish/red hue.
In rainy years, the Decana may have a rougher skin.
Pulp: white
Shape
Rounded, long and narrow or inverted-cone shaped
Flavor and texture
A fine, juicy, highly scented, acidy-sweet pulp,
with excellent flavour.
Refraction index
Consumption: >15
Storage: 11-12
Pulp hardness
Storage: 5 Kg (8 mm piston)
Consumption: 3-4 Kg/0.5 cm2 (8 mm piston)
Sale period
From 1 October to 31 March
Storage
At a temperature of 8-10 C° the pears can be stored for 72 hours or more
from the time of arrival in the warehouse.
The fruit can be kept in the warehouse for long periods at a temperature
of between -0.5 and +0.5 C°.
Handling
Extremely sensitive to handling, the pears must not be displayed in piles.
Things to avoid
Crates should not be turned up-side-down.
Avoid sudden changes in temperature. Display fruit a little at a time and avoid over-handling by customers.
Note
Compared to other pear varieties, greater care is required in handling the Decana del Comizio as it is extremely vulnerable to bruising caused by bad handling.
ABATE FETEL
The Abate Fetel is one of the most popular varieties sold today and is intensively grown in the Italian region of Emilia-Romagna, mainly in the provinces of Modena and Ferrara.
The fruit is named after the French monk that selected it during the mid-15th century.
The distinctive characteristics of this pear are its elongated shape, speckled green skin and scented white pulp.
CALENDAR OF THE ABATE FETEL VARIETY
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MINIMUM QUALITY CHARACTERISTICS
Appearance
Sound, clean and residue-free.
Evenly ripened.
Colour
Skin: yellowish light green, tending to russet at the base and top.
Pulp: white
Shape
Enlarging towards the base, with extremely oblong upper part.
Flavor and texture
A juicy, pleasant tasting, slightly rough pulp
Refraction index
Consumption: >14
Storage: 11
Pulp hardness
Storage: 5 Kg (8 mm piston)
Consumption: 3-4 Kg/0.5 cm2 (8 mm piston)
Sale period
From 15 September to 31 March
Storage
At a temperature of 8-10 C° the pears can be stored for 72 hours or more
from the time of arrival in the warehouse.
The fruit can be kept in the warehouse for long periods at a temperature
of between -0.5 and +0.5 C°.
Handling
The fruit is quite resistant to handling.
The piling up of fruit on market stalls is not advised,
but where unavoidable the fruit should be arranged with great care.
Things to avoid
Crates should not be turned up-side-down.
Avoid sudden changes in temperature. Display fruit a little at a time and
avoid over-handling by customers.
MAX RED BARTLETT
This pear was once a widely cultivated variety and is presently in decline, despite the many appraisers of the excellent quality of its pulp, which is juicy and scented. It's the classical summery pear with a short storage period and sensitive to incorrect handling.
CALENDAR OF THE MAX RED BARTLETT VARIETY
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MINIMUM QUALITY CHARACTERISTICS
Appearance
Sound, clean, residue-free, with uniform ripeness and colour.
Colour
Skin: light-green, evenly coloured, covered with red to brick-red colour.
Pulp: ivory white.
Shape
Pyriform
Flavor and texture
Fine-grained, firm, juicy pulp, sugary and scented.
Refraction index
>=13
Period of sale (Italian produce)
From 15 August to 15 January
Storage
This pear variety, once ripe, with a generally light green or yellowish skin, can be stored in the fridge at 10-12 C° for 3-4 days.
Handling
The product is sold when ready to eat, when the fruit is very delicate
and extremely sensitive to incorrect handling.
Fruit that has been badly handled shows surface bruising
and damage of the pulp.
Things to avoid
In view of the sensitivity of this variety, the stacking
of products for display should be avoided.
Exposure to sudden temperature variations is also not advised.
Due to the delicate nature of the fruit, a small quantity should be displayed
at a time in order to avoid over-handling by customers.
GUYOT
The Guyot is a typical summer pear that is juicy and sugary and which is normally consumed from the first ten days of July through the end of August.
THE CALENDAR FOR GUYOT VARIETY
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MINIMUM QUALITY CHARACTERISTICS
Appearance
Sound and clean.
Homogeneous colouring and ripening.
Colour
Skin: smooth, light-green that turns yellow
when ripe. Very spotted.
Pulp: yellowish-white.
Shape
Pyriform.
Flavor and texture
Grainy, juicy and sugary pulp.
Refraction index
>=10
Sale period
From July 10th to August 31st
Storage
This variety, ready for consumption, with
light-green or yellow skin,
can be conserved in the refrigerator at 10-12°C for 3-4 days.
Handling
These ready-to-eat pears are extremely delicate
and may be damaged by incorrect handling.
The skin of the mishandled fruit turns brown and
the pulp is softened.
Things to avoid
In view of the sensitivity of this variety,
the stacking of products for display should be avoided,
as well as rapid changes in temperature.
A small quantity should be displayed at a time
in order to avoid over-handling by customers.
PACKAM'S TRIUMPH
Packam's Triumph is a cultivar that is not very widely distributed, despite it shows good qualitative characteristics. This fruit, which has an excellent flavour and an attractive appearance, is sold up to the end of the winter as "Late William" for its considerable resemblance with this cultivar. The Packam's Triumph variety was chosen at the end of the XIX Century by the Australian State of Southern New Wales.
THE CALENDAR FOR PACKAM'S TRIUMPH VARIETY
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MINIMUM QUALITY CHARACTERISTICS
Appearance
Large-sized fruit.
Homogeneous colouring and ripening.
Colour
Skin: yellow-green
Pulp: ivory white
Shape
Pyriform
Flavor and texture
Fine, sweet and juicy pulp
Refraction index
>13
Sale period
From September 10th to January 31st
Storage
This ready-to-eat product can be kept in
the refrigerator at 10-12°C for 3-4 days.
Handling
The ready-to-eat product can be damaged
by over-handling.
Things to avoid
The stacking of products for display should be avoided.
SANTA MARIA
The Santa Maria pear is a summer variety that is fairly juicy and characterized by a high yield and early fruit bearing. Due to these interesting technical peculiarities, its cultivation is of great interest in Central-Southern Italy.
The Santa Maria pear is sold from mid-July through the end of October.
THE CALENDAR FOR SANTA MARIA VARIETY
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MINIMUM QUALITY CHARACTERISTICS
Appearance
Medium-sized fruit, sound and clean.
Homogeneous colouring and ripening.
Colour
Skin: smooth, green-yellow coloured,
with red colour on outside by insolation.
Pulp: white.
Shape
Pyriform.
Flavor and texture
Normally fine and tasty pulp.
Refraction index
>=11
Sale period
From July 15th to October 31st
Storage
This variety, ready for consumption, with yellow-green skin,
can be conserved in the refrigerator at 10-12°C for 3-4 days.
Handling
These ready-to-eat pears are fairly delicate
and may be damaged by incorrect handling.
Things to avoid
In view of the sensitivity of this variety,
the stacking of products for display should be avoided.
A small quantity should be displayed at a time
in order to avoid over-handling by customers.
ROSADA
A summer variety, the Rosada pear is noted for its rounded shape and its pinkish-yellow colour. The crunchiness of its pulp favours its fresh consumption. Generally juicy and sugary, the Rosada pear demonstrates an optimal conservation which prolongs its consumption up until early March.
THE CALENDAR FOR ROSADA VARIETY
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MINIMUM QUALITY CHARACTERISTICS
Appearance
Sound, clean, residue and spot-free
Colour
Skin: yellow-coloured, with pink shades on 30-50% of the surface
Pulp: white.
Shape
Medium-large sized, orange-shaped fruit.
Flavor and texture
Firm, fine pulp. Scarcely juicy and averagely acidulously sweet.
Refraction index
Consumption >=13
Storage: 11.5
Pulp hardness
Storage: 6-6.5 Kg (8 m piston)
Consumption: 2.5 Kg (8 m piston)
Sale period
From October 1st to March 10st
Storage
Characterized by an optimal conservation, the Rosada pears are well kept in storage areas for 96 hours and more at a temperature of 8-10°C.
For a long-term conservation, the temperature varies from -0.5 to +0.5 °C.
Handling
The Rosada pears are fairly resistant to handling.
In any case, the fruit should be displayed with maximum care.
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