SUMMARY

Kieffer pear variety whose production shows increasing trends in recent years in the Marmara Region was studied thoroughly in 1996/1997 storage season. First samples were taken on 16 September and continued to cover 24 September (early harvest) 2, 9, 14 September (late harvest) by weekly intervals. Storage trials were conducted on large lot of samples harvested on 24 September and 14 October. A variety specific starch (iodine) test scale standard (1-10) was developed from the photographs of each pick. Regression analysis results revealed that starch test can be solely used for determining maturity while other tests not, except ground color change. Early and late picket Kieffer fruits were stored for 7/7.5 months with monthly transfers 20ºC ripening rooms. Expected results were more or less obtained during storage, SS increased, so did pH and titratable acidity decreased. The fruits turned golden color in 4 months at 0ºC storage and no chlorophyll was detected thereafter Fruits were fully ripe at 4-5 lb firmness. Storage scald limited the storage potential of the fruits in 3 months in early picket ones and in 4.5 months in the late picket fruits. Senescence scald and severe shriveling due to water loss in early picked fruits terminated the storage. Late harvested fruits, on the other hand, developed scald only after they were transferred to 20ºC and scored mild. Therefore, it was concluded that the maximum storage capacity of Kieffer pear is 4 months only if harvested late. The most noticeable finding in this study was the formation of low temperature injury (internal browning) on the fruits after 4 months of storage and its intensity increased with prolonged storage at 0ºC . Weight loss in the form of water loss increased appreciably during storage in our conditions especially in early picket fruits due to their smaller volumes. In late picket fruits about 10% weight loss was encounterable after 4.5 months at 0ºC.