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The Guinea pears are a quite popular fruit in temperate regions. They belong to the pome fruits category. Pears are consumed fresh, can be juiced canned or dried. They are a rich source of vitamin C and fibre.
The pear tree is medium-sized with a height of 33 to 66 feet and a diameter of 6 inches. It has a tall and narrow crown. The fruits have a broader bottom in comparison to its top, and the colour ranges from dull brown to green. Its leaves are summer green and are 10 cm long. The tree has pink or white flowers that are up to 1.5 centimetres. A cultivated peach can grow up to 18 centimetres in diameter and 8 centimetres in width.
Pears originated in Northwest China between the regions of the Tarim Basin and the Kunlun Mountains. Its nativity is also traced back to Eastern Europe, Africa, and western Asia. Romans also cultivated the pear. The standard form of the fruit resulted from its hybridization with wild specimens.
The world pear production as of 2017 was 24.2 million tonnes.
Guinea pear varieties are divided into two groups; the Akanashi group and Aonashi group. Akanashi meaning Russet pears have yellow-brown rinds while Aonashi, meaning Green pears, have yellow-green rinds.
Guinea pears are capable of growing in subtropical regions as well as temperate zones due to their deep soil and climatic adaptability. When dormant, pears can tolerate up to -25°c and during growth, as high as 44°c. They need a 1200hours chilling period with temperatures below 7°c for flowering and fruit set during winter. Pears thrive at a 1000 to 2000 meters above sea level altitude; lowlands are not favourable because the damage will be caused to the fruit by spring frost. The tree thrives in deep soils that era well-drained and medium textured. A 5.5 to 6.5 PH range is ideal.
The fruits are ready for harvesting between 135 to 160 days. The harvesting is done by picking, which is accomplished by a gentle twist. One can tell that the fruit is ripe if and when pressure is applied, the flesh around the stem gives. Fresh consumption fruits get harvested when fully mature, while fruits for export, distant markets, and canning get harvested when firm and green. The unripe pears are stored until they ripen under room temperature. Fruits are graded based on size and packed in boxes. The use of polyethene liners helps to control water loss. The pears are not shipped with ethylene sensitive commodities. The desired transport temperature is 32°F and 90%-95% relative humidity.
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