Kristi Deschuytter is working to find new scald A popular ripening inhibitor used on apples can control superficial scald in pears, but getting the pears to ripen when removed from storage has been the tricky part. Oregon State University scientists, working to improve control of superficial scald in d’Anjou pears, are making progress in developing a program that combines treatment of the ripening inhibitor 1-methylcyclopropene (MCP) and ethylene or temperature preconditioning to regain ripening, reports Kristi Deschuytter, postharvest physiology research assistant. From research conducted during the last two storage seasons, she said they have determined appropriate rates of MCP that […]