Good postharvest conservation of pear requires cold environment
and adequate air relative humidity. Generally, pears can be stored up
to three months at temperatures between 1.5oC and 0oC and relative
humidity between 90% and 95%. Good ventilation is also required,
because pearpeel is sensitive to sulfur dioxide (SO2) and carbon
dioxide (CO2) that are used to preserve fruit in good condition for
fresh consumption [5,6]. According to these authors, a number of
storage unitsare provided with mechanisms to control the
concentration of these gases, which varies with the variety. These
mechanisms, however, increases storage costs. Therefore, new
alternatives are needed that allow good product conservation, but
without increasing production costs. In this sense, ozonation stands
out among the new techniques proposed for food preservation [7,8].