WASHINGTON, D.C. - Attention California pear growers! A new pear cultivar called Gem has been jointly released by the U.S. Department of Agriculture, Oregon State University, Michigan State University, and Clemson University.
Gem combines high yields with excellent appearance, fruit quality, and long storage potential, according to the USDA. The new cultivar is resistant to fire blight and isn't prone to brown discoloration, called "superficial scald," that affects some pear varieties. The source of Gem's fire blight resistance is the cultivar 'Barseck'.
Horticulturist Richard Bell, at the Agricultural Research Service's (ARS) Appalachian Fruit Research Station in Kearneysville, West Virginia, and his colleagues describe Gem in the March 2014 issue of HortScience. The Kearneysville location also evaluated Gem for fruit quality, fire blight resistance and productivity in replicated trials.
Gem requires at least 3 weeks of cold storage before normal fruit softening, but it will last for at least 28 weeks in cold storage without core breakdown or superficial scald. The fruit can also be eaten immediately after harvest without softening, as it has a crisp, juicy texture. Its flavor is sweet and mildly aromatic. Sensory panelists described Gem as similar in appearance, flavor, and purchase intent to the Bartlett pear.
Gem is recommended as a fresh-market pear for both commercial and home orchards. While budwood of Gem is limited, genetic material of this release will be deposited in the National Plant Germplasm System, where it will be available for research purposes, including development and commercialization of the new cultivar.
