The California Pear Commission Wednesday came out against the anti-ripening treatment 1-MCP. The farmers pledged not to use the product, arguing it “creates a disappointing experience for consumers.”
“Which would you rather have? A fresh Bartlett pear that has been allowed to ripen as nature intended or one that’s been treated to last for months in storage and may never ripen?” said Richard Elliot of Stillwater Orchards in a statement.
Beth Mitcham, who directs postharvest research at UC Davis, found the treatment can “take as long as three weeks to ripen and, in fact, they may never get soft and juicy.”
Chris Zanobini, executive director of the California Pear Advisory Board, recommended consumers instead just put the pears in the fridge when they’re ripe.