Hazel Technologies, Inc., a USDA-supported company, announces the successful completion of research trials with Cornell University to validate a new post-harvest quality technology for fresh pears. Hazel® Pear joins the Hazel® suite of technologies and is available to growers and packers during the 2018 US pear season.
Pears pose a unique challenge to growers, packers, and retailers. Overripe pears are fragile and a significant source of shrink. Researchers at Cornell used Hazel® Pear to extend shelf-life in a simulated retail environment longer than control pears. Shelf-life quality was measured by color, firmness, and flavor.
“Growers and packers want to see third-party data on new products from trusted academic institutions,” said Adam Preslar, COO and co-founder of Hazel Technologies. “The project with Cornell University, an institution highly respected by the pome fruit industry, has already caught the attention of some of the largest pear brands in the industry.”
The trials of Hazel® Pear were conducted under the leadership of Cornell University professor, Dr. Christopher Watkins who specializes in postharvest research studies with a focus in tree fruit. Watkins
and the College of Agriculture and Life Sciences at Cornell University specializes in post-harvest research studies with a focus in tree fruit, and is one of the world’s leading institutions in researching the commercial use of 1-Methylcyclopropene (1-MCP) on pome fruit.
Watkins and his group found that D’Anjou pears treated with Hazel® Pear had three-times longer shelf life and 95 percent internal color retention following three weeks of treatment.
For more information:
Pat Flynn
Hazel Technologies, Inc
Tel: 312-919-1105