Main characteristics of the “Rocha” Pear
The harvest of the Rocha Pear takes place during the summer months of August and September, however, due to its excellent tolerance to refrigerated storing, the selling period is extended from August to April.
The Rocha pear can be stored in a refrigerated chamber, under normal atmosphere conditions, during an extended period that goes from 4 to 6 months. The temperature should be kept from 0º to 0.5º degrees Celsius and its relative humidity from 93 to 95%.
The Rocha pear is highly resistant to long distance transportation, due to its high degree of firmness, that ideally should be at 3,6kg/0,5cm2 (8mm probe), at shipping time. All exported fruits are transported in refrigerated equipped vehicles and for an 8 or more days transportation journey, the temperature should be kept at 1º degree Celsius.
Handling at the final selling point
The Rocha pear has an excellent resistance behaviour to handling, being much easier to deal with, than other more delicate varieties of pears, requiring higher care. It also has a long shelf life at the final selling point, since it may romaine ripe and fresh for consumption for more than a week.
The Rocha variety remains firm even when its skin turns yellow, achieving under ideal conditions, 13% or more of sugar content (brix rate) and 2-3 kg. of firmness.
A product with exceptional propertie
- Size: Medium (60 a 70 mm)
- Shape: oval; pear shaped
- Peel: thin and smooth
- Color: Yellow; light green
- Fuzz: typical around the peduncle
- Pulp Color: White
- Eating quality: firm, juicy and sweet. excellent flavour and nutritional quality.
Average values for each 100g.
- Energy: 29 calorias/125 joules
- Proteins: 0,2 g.
- Carbohydrates: 7,6g.
- Fat: very few traces
- Dietetic Fibers: 1,7g.
Rocha pear is unquestionably the most representative fruit produced by our local associated growers and sold by our Cooperative fruit and horticulture products department.
The production of this species of pear is extremely unstable, as it may be seen by the above graph, thus one of the objectives pursued by our technicians is to attain higher production stability, using modern techniques, such as clone selection and rigorous orchard management.