*2.5. Incidence of Diseases and Disorders*

Fruit was harvested in line with commercial quality standards and was free from diseases and disorders. After 6 months of storage, the pears were assessed for the presence of physiological disorders and fungal diseases. Fruit showing symptoms of, respectively, physiological diseases (internal browning and senescent scald) and fungal diseases was counted for each treatment. The identified fungal diseases included: gray mold caused by *Botrytis cinerea* Pers., blue mold caused by *Penicillium* spp., bitter rot caused by *Colletrotrichum* spp., and brown rot caused by *Monilinia* spp. or *Sclerotinia fructigena.* Next, all pears were counted per box, and each box was treated as one repetition. The results were expressed as a percentage share of infected/damaged fruit in the total number of evaluated fruit.
