Introduction
Storage operators must verify the 8-week storage period using a bin card or verifiable storage intake document, for inspection by PPECB. The Forelle Producer Association requires that the 8-week storage period must take place in South Africa to protect the cultivar.
If packing and inspection occur before the 8-week cold storage is completed, the PPECB inspector will indicate the appropriate shipping date on the inspection document. Inspection must occur during packing. A sticker with a four-digit shipping code (first two digits: harvest week or official release week; last two digits: shipping week) must be attached to the pallet.
Shipping dates per region will be provided by Hortec. Packing and inspection may occur before these dates, but shipping clearance will only be given once all protocols are met. Note: Longer storage of pears in cartons increases the risk of storage disorders, and pears may be subject to re-inspection.
Background
Forelle pear exports gained prominence in the 1980s due to good prices for small volumes. Early exports faced quality issues such as wooliness and mealiness. In the late 1980s, it was observed that Forelle pears require a minimum cold storage period of 12 weeks at -0.5°C before they ripen normally. Research by Unifruco Research Services (1989–1993), Infruitec (mid-1990s), and Stellenbosch University (2001) confirmed this. Pears marketed without meeting this cold requirement may have an astringent taste or develop a mealy texture, threatening the cultivar’s viability if not adhered to.
A Forelle monitoring programme has been in place since the early 1990s, allowing Hortec to set first inspection dates regionally. The first shipping date is set 8 weeks after the average release date per region. The remaining 4 weeks’ cold requirement is usually achieved during shipping and marketing.
Stellenbosch University is conducting research to better understand Forelle physiology and mealiness, and to redefine maturity and inspection standards. Experico is studying the effect of SmartFresh on mealiness. Attempts to reduce the 12-week storage requirement have not been successful; higher storage temperatures may negatively affect quality.
Procedures for Dispensations – 2011 Season
- No dispensations will be permitted for ethylene-treated Forelle in containers, as US trials showed ethylene enhances maturity at the expense of texture (100% mealiness recorded).
- Hortec will provide first shipping dates per region, based on the monitoring programme funded by SAAPPA.
Early Dispensations
Dispensations earlier than the first shipping dates may be granted if:
- A Hortec or Hortec-contracted laboratory (where Hortec labs are unavailable) tests samples from three weeks (at least 5-day intervals apart) before the release date (at the producer’s expense) and approves the release of an individual orchard before the regional average release date.
- Hortec staff will take random Forelle samples from orchards submitted for dispensation to protect system integrity. Arrangements will be made with owners/managers in advance.
Note: Depending on the region, first samples should be taken from late January.
If a dispensation is granted, the shipping code must reflect the dispensation (harvest) week plus 8 weeks for the 2-digit shipping week.
Requirements for Early Shipping (Less Than 8 Weeks)
DAFF will no longer give dispensations for earlier shipping. The new protocol is:
(i) Shipping Destination from 5 Weeks or Longer
Producers/exporters must provide PPECB inspectors with:
- Name of ship and shipping line
- Container numbers
- Booking form
- Bill of lading
- Certificate of analysis from a competent laboratory (e.g., Hortec)
- Proof of arrival of fruit at the intended destination (tracking result, indicating last discharge port per container number)
(ii) Vessels Loading in One or More SA Ports and Departing from Another SA Port
Producers/exporters must provide PPECB inspectors with:
- Name of ship and shipping line
- Certificate of analysis from a competent laboratory (e.g., Hortec)
Stacking/Shipping
- The shipping week starts on Monday.
- No dispensations for fruit to leave on the Sunday before the designated shipping week.
- If stacks open in the preceding week, fruit may be loaded if the vessel name is provided to PPECB.
Local Market Regulations
Forelle (Vermont Beauty) can become mealy within 8 weeks of storage. To protect quality, an 8-week cold storage requirement from the first official area release date (not including dispensations) is implemented. For example, if the first release date for the first region is week 6, Forelle can only be marketed locally in week 14. Prokon is contracted to monitor this requirement and take action if deviations occur.
Recommendation: Do not market Forelle (Vermont Beauty) locally before the 12-week cold requirement is reached.
Transgressions and Circumvention
No system is foolproof; loopholes exist. Given the risks to the long-term viability of Forelle if marketed before the minimum 12-week storage period, producers and exporters are urged to adhere to the requirements until alternatives are in place. Self-regulation and brand protection are preferable to policing. SAAPPA may name transgressors if violations are found.
Contact
Producers and exporters are urged to follow the protocol for this flagship pear cultivar. For clarification or more information, contact:
Richard Hurndall
Manager: Research & Technology
G/RICHARD/FORELLE /11 FORELLE ENG
Reference:
De Vries, P. “Ripening and Quality of Forelle Pears.” Deciduous Fruit Grower, May/June 2001: 10–11.
Local Market Regulations – Quality Factors
| Quality Factor | Class 1 | Class 2 | Class 3 |
|---|---|---|---|
| Blush | |||
| (cc) Forelle | As depicted in colour plate no. P.16 photos 1-12 | As depicted in colour plate no. P.16 photos 1-12 | – |
| (ee) Vermont Beauty | As depicted in colour plate no. P.16 photos 10-12 with 20% tolerance | – | – |
| (j) Lack of red blush/faulty colour in Forelle | 20% | – | – |
Average Maximum Pressure Readings (kg)
- Forelle/Vermont Beauty: 6.8
Export Standards
Blush
| Quality Factor | Extra Class | Class 1 | Class 2 |
|---|---|---|---|
| (f) Forelle | As depicted in Colour plate no. P16 photo no. 1-10 | As depicted in Colour plate no. P16 photo no. 1-10 | As depicted in Colour plate no. P16 photo no. 1-10 |
| (g) Vermont Beauty | As depicted in Colour plate no. P16 photo no. 10-12 | As depicted in Colour plate no. P16 photo no. 10-12 | As depicted in Colour plate no. P16 photo no. 10-12 |
Malformation
- (b) Forelle/Vermont Beauty
Retiform Russeting
- Forelle/Vermont Beauty: Shall not occur
- As depicted in colour set No. P.24 photo No. 1-6A, 1B, 3B, and 5B: Provided that russetting does not occur
- As depicted in colour chart no. P18 Photo no.2
- As depicted in colour set No. P.24 photo No. 1-6A and 1-6B: Provided that russetting does not occur
- As depicted in colour chart no. P18 Photo no.5
Sunburn
- (i) Forelle (Blush): As depicted in Colour plate no. P25B photo no. 2, 4, 6
- (ii) Forelle (Green): As depicted in Colour plate no. P25A photo no. 1, 10
Maximum Permissible Deviations by Number
| Quality Factor | Extra Class | Class 1 | Class 2 |
|---|---|---|---|
| 9. Faulty colour or absence of red blush in Forelle (excluding lack of red blush) | 3% | 10% | 10% |
| 10. Lack of red blush in Forelle | 5% | 10% | 10% |
| 11. Too much red blush in Vermont Beauty | 20% | 20% | 20% |
Weight Standards
| Cultivar/Variety | All Classes | Minimum kg | Maximum kg |
|---|---|---|---|
| Forelle/Vermont Beauty | 4.5 | 6.8 |