"The best tool for ripening is the humble brown paper bag. Slip the unripe pears inside, fold the top, and let chemistry do the rest. Pears are harvested while still firm because they ripen from the inside out, so if they're left to ripen on the tree, the flesh near the core often turns mealy before the outside softens. That means when you buy pears at the store, they're almost always underripe."
"The good news is that pears continue to ripen after harvest, but only if they're exposed to ethylene, the natural, gaseous plant hormone that triggers softening and sweetness. Ethylene signals enzymes to break down pectin in the cell walls and to convert starches into sugars, which is what turns a pear juicy and fragrant. The paper bag doesn't make pears produce more ethylene, it simply traps what is naturally emitted, concentrating it around the fruit."
Pears are usually harvested firm because they ripen from the inside out, which can cause the core to become mealy if left on the tree. Pears continue to ripen after harvest only when exposed to ethylene, a gaseous plant hormone that triggers enzymes to break down pectin and convert starches into sugars. Placing unripe pears in a brown paper bag concentrates their natural ethylene without causing condensation. Paper permits moisture to escape, reducing sweating and mold compared with plastic. Ripeness is best checked by gently pressing the neck for slight give. The same approach works for other ethylene-producing fruits.
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