The proper testing of the temperature of the fruit.
 

 

 
1.Select a few fruit from the center and the top of a few boxes from each label received.
2.Insert a probe-type thermometer into the center of the California Bartlett. Wait ten seconds. Record temperature.

 

 

 

The proper testing of the firmness of the fruit.
 

 

 
1.Select a few California Bartletts from each label received. A minimum of 10 fruit is recommended.
2.Warm fruit to 55 to 70°F before measuring firmness.
3.Remove a thin, nickel-sized slice of skin.
4.Slowly and smoothly force a penetrometer-type firmness tester into the Bartlett to the depth of the line on the tip (use a 5/16" / 8mm tip). Record firmness.
 
 
Stagger stack boxes outside of your cooler for 2 or more days to initiate ripening. Temperatures of 55 to 72°F are best.
You can immediately display these “grand-standers” or “heroes,” or you can place them in the cooler to slow the ripening process.