The pear (Pyrus communis L.) has been classified as a climacteric fruit, undergoing a ripening process characterized by a transition from system-I to system-II ethylene production. This transition denotes a change in the regulation of ethylene biosynthesis from being auto-inhibitory to auto-stimulatory process. Increased ethylene production during climacteric ripening is accompanied by a corresponding rise in respiration. Pears require chilling for ripening, and the duration of chilling necessary for ripening varies among cultivars. ‘Bartlett
