Pome fruit maturation and storage

March 2008 | Dr Gordon Brown, Scientific Horticulture | Future Orchards® notes

Harvesting fruit at the correct maturity is central to achieving the intended eating quality and storage life. Dr Gordon Brown explains that tree-ripe fruit offers maximum flavour but the shortest storage potential, while earlier-harvested fruit can be stored longer if maturity, quality and storage conditions are well managed.

The notes describe apple growth and ripening physiology and the practical indicators used in orchards, including starch, firmness, soluble solids and seed colour. Brown recommends meaningful sampling and written records; for starch and firmness he notes that a minimum sample of 20 fruit is needed for a useful estimate.

The resource also explains the role of ethylene and other plant hormones and discusses methods used to alter the rate of maturation. It describes the effects of temperature, oxygen, carbon dioxide and 1-MCP in storage, including the risks of chilling injury, fermentation and carbon-dioxide injury if conditions are pushed too far.

The overall message is to match harvest maturity to the intended market and storage period, cool fruit quickly but appropriately, and use objective measurements to support storage and marketing decisions rather than relying on appearance alone.