Feb 13, 2015USDA releases a ‘gem’ of a new pear
Agricultural Research Service horticulturist Richard Bell, at the ARS Appalachian Fruit Research Station in Kearneysville, West Virginia, and his colleagues consider Gem to be ideal for the fresh market, combining high yields with excellent appearance, fruit quality and storage potential.
“This cultivar ripens a week to 10 days after Bartlett and before Bosc and Anjou,” Bell said. “Gem has a sweet flavor and can have a nice red blush to the skin.”
When comparing Gem to Bartlett – a popular pear variety – sensory panelists rated it similar in appearance, flavor and purchase intent.
Gem has other advantages, too. The new cultivar is resistant to fire blight and isn’t prone to the brown discoloration, called superficial scald, that affects some pear varieties.
“The source of Gem’s fire blight resistance is the cultivar Barseck,” Bell said. “Subsequently, Gem was evaluated for fruit quality, fire blight resistance and productivity in replicated trials at the ARS Kearneysville location and at the research centers of Washington State University, Oregon State University, Michigan State University and Clemson University.”
Gem can be harvested over a three-week period. It is unique in that it can be eaten at harvest, when the flesh is crisp. It requires at least three weeks of cold storage before normal fruit softening, and it will last for at least 28 weeks in cold storage without core breakdown or superficial scald.
“In common air storage, it can stay edible for five months,” Bell said.
Gem will be recommended as a fresh-market pear for both commercial and home growers.
The cultivar is currently going through the process of being certified as virus-free via the National Clean Plant Network (NCPN), which requires repeated negative tests for a number of viruses. NCPN is a voluntary association of specialty crop networks that collaborate to promote the use of pathogen-tested, healthy plant material for food crops in the United States. NCPN is operated by three USDA agencies: ARS, the Animal and Plant Health Inspection Service and the National Institute of Food and Agriculture.
– Sharon Durham, Agricultural Research Service