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Abstract
Changes of fresh weight, flesh firmness, soluble solids, skin colour, respiration rate, internal ethylene concentration, and ethylene production were assessed for Japanese pear (Pyrus serotina cv. Hosui) fruits during maturation. Fruit fresh weight, soluble solids contents, and skin colour grade increased, firmness and respiration rates decreased with maturation, but internal ethylene and ethylene production remained undetectable. Ripening characteristics of ‘Hosui’ were investigated by measuring the respiration rate and ethylene production of fruit treated with propylene during maturation. Fruit respiration rate was enhanced in the presence of 0.5% propylene and declined upon removal of the gas. Ethylene production was not enhanced by exposure of fruit to propylene and remained at undetectable levels through the experiment. The results suggest that ‘Hosui’ fruit grown in New Zealand is nonclimacteric.