I have a minor problem. It occurs every time I purchase a pear. Yes, I said a pear. Every single time I go to the store and carefully select and bag a delicate Bartlett pear, it is invariably ruined by the time I go to eat it. I don’t understand what happens to my pear from the time I make the purchase to the time I want to consume its juicy goodness. When I leave the store the pear has a lovely yellow hue, but by the time I go to eat it, it’s bruised and brown and the skin is peeling away from the fleshy fruit!
After doing a bit of research I discovered that pears release ethylene as they ripen and confining them to a small space, speeds up the process. But I’m at a loss, are my pears really suffering from ethylene asphyxiation in the ten minutes it takes to walk from the store to my home, or am I selecting overly ripe pears to begin with? Can’t someone help me to preserve the appearance of my pears?