Abstract
The relationship of holding temperature and stage of ripeness to decay development of blueberries (Vaccinium corymbosum L) was determined comparing 6 sets of 5 ripeness classes (light-sorted; 740-800 nm) stored at 1.1°, 10.0°, and 22.2°C. On each of 6 dates, 1 set (3 temperatures × 5 ripenesses × 4 replications) was removed from storage and sorted for decay. Regardless of cultivar or stage of ripeness, all blueberries stored at 22.2° decayed rapidly (within 5 days). Only when the blueberries were held at 1.1° did the time and expense of light-sorting appear economically justifiable; i.e., overripe berries (% soluble solids (SS)/% acid (Ac) ratio = 30) required about 12 days while just-ripe blue fruits (SS/Ac = 10) required about 32 days to develop 20% decay. Estimates of maximum degree of ripeness (SS/Ac) for fresh marketing (< 20% decay at retail) were made: Trans-Atlantic (up to 20,) transcontinental (up to 27), and local (⋜ 1200 km) (up to 30). Fruit riper than SS/Ac = 30 should be processed within 24 hours.
Large field plantings are often difficult to label and to plant randomly. A DOS computer program was developed in SAS and BASIC to randomize lists of experimental factors and print sorted paper labels to apply to trees or plants. Tagged trees can be resorted readily by block or row to speed planting. The computer lists are useful for plot verification and subsequent data collection, especially if data are collected and inputted directly to a computer. Copies of the programs are available from W.R. Joyner if a formatted diskette and self-addressed mailer are supplied.
Whole dates (Phoenix dactylifera L.) were analyzed for moisture content using near infrared spectrophotometry in a direct transmittance geometry. In the calibration experiment using 72 samples, the correlation coefficient was 0.977 and the standard error of calibration (SEC) was 0.89%. When the calibration equation was used to predict the moisture in another set of 72 date samples, the standard error of performance (SEP) was 1.5%. When the method was used to sort these 72 dates into four industry-standard grades, 74% were correctly graded and 15% missed the grade by <1 SEC.
Grading criteria are proposed for judging potatoes (Solanum tuberosum) for chip quality and yield. The criteria were derived from a decision-making scheme developed from expert opinions, U.S. Dept. of Agriculture grades, and a statistical evaluation of stored potatoes. The criteria are presented as ranges of acceptable values for a limited set of variables found to be important for chip quality and yield. These variables include bruising, cracks, cuts, fusarium dry rot, lesions, and scab. The proposed criteria, besides being a practical decision-making tool for processors, could serve as a knowledge base for potato expert systems and the development of mechanized sorting equipment.
Abstract
‘Carlos’ muscadine grapes (Vitis rotundifolia Michx.) were sorted into 5 density grades using 4 brine solutions of 8, 9, 10 and 11% NaCl. Soluble solids and berry weight increased, color improved, and acidity decreased with grape maturity and brine concentration. Panelist’s sensory preference increased with increasing density (maturity). Berries that floated and sank in 11% NaCl (density grades 4 and 5) had acceptable ratings for flavor, aroma, and color. Density separation was used to monitor the rates of maturation of the cultivars ‘Carlos’ and ‘Noble’. The technique was useful in characterizing the changes in berry population during the last month of ripening.
Abstract
Cuts were generally more prevalent on mechanically harvested peaches than on those hand harvested, although they were usually within acceptable limits. Bruise development during storage was variable and often not significantly higher on machine harvested fruit than on those hand harvested. Fruit position within bulk bins appeared to influence subsequent bruise development. A prototype portable dumper-sorter did not significantly increase fruit injuries. Providing fruit were of comparable maturity, injuries to postbloom regulator-treated fruit were comparable to those untreated. The development of rots during storage was the greatest source of unmarketable fruit and is regarded as the most serious problem related to the mechanical harvesting of peaches for fresh market.
Abstract
‘Bartlett’ and ‘d’Anjou’ pears (Pyrus communis L.) were passed through several brushrollers during washing, rinsing, waxing, and drying sequences of a simulated packing process. In-line application of Fresh-Cote, a wax coating formula with porosity, to the pear surface at waxing location of the packing line reduced peel discoloration of ‘Bartlett’, but not ‘d’Anjou’, due to brush friction. Fruits also were subjected to a return flow belt for 5 minutes to simulate the sorting sequence during packing. Fresh-Cote substantially reduced the susceptibility of both ‘Bartlett’ and ‘d’Anjou’ pears to peel discoloration due to belt friction.
Abstract
The first commercial seedsman in the United States generally is believed to have been David Landreth, who started his business in Philadelphia in 1784. Previous to this time, all garden seed was imported from Europe and sold by general merchants or individuals with an interest in horticulture. An advertisement that appeared in the Boston Gazette in February of 1719 might be cited as an example: “Fresh garden seeds of all sorts, lately imported from London to be sold by Evan Davies, gardener, at his house over against the powder house in Boston”. Nathaniel Bird, a book seller in Newport, R.I., sold garden seed at his shop in 1763.
Experiments were conducted during 1999 at the Univ. of Georgia Research Farm near Alapaha with the rabbiteye blueberry (Vaccinium ashei Reade) cultivar Brightwell to determine how various harvesting and handling tactics influenced firmness. The research was facilitated by availability of a mechanical harvester and a commercial packing line. Firmness was determined with a FirmTech II firmness tester on fruit samples before and after cold storage. Fruit harvesting methods included machine harvesting in bulk, hand harvesting in bulk, and hand harvesting directly into clam shell containers. Assessment of precooling effects were made by comparing firmness of fruit that were placed immediately over ice after harvest to fruit that remained at ambient temperatures for 24 hours after harvest. Additional measurements were made to discern the effects of grading and sorting on fruit firmness. The data overall indicated that `Brightwell' fruit firmness was “acceptable” regardless of the harvesting and handling methods experienced. However, there were considerable firmness losses caused by the various procedures. The greatest loss in fruit firmness (20% to 25%) was caused by machine harvesting. This was followed by a 15% to 18% loss of firmness due to grading and sorting. Immediate cooling of fruit after harvest resulted in only a 8% to 12% increase in firmness as compared to keeping fruit at ambient temperature for 24 hours. These findings should be useful to growers and packers in targeting segments of their operations that can be manipulated to improve berry firmness and quality for fresh market sales.
`Flordaprince' peach quality characteristics were evaluated during cold storage after passing thru different packinghouse operations. Fruits were sampled at three points in a commercial packinghouse as follows: (A) upon arrival at a peach packinghouse, (B) after hydrocooling, and (C) after grading and sorting. After sampling, fruits were stored at 2 C (90 % R.H.) for 0, 15, and 30 days. Following the cold storage periods, fruits were transferred to 20 C. Quality characteristics evaluated during cold storage or marketing conditions consisted of weight loss, firmness, skin color (hue), total soluble solids, titratable acidity, respiration rate, and ethylene production. Peaches stored for 27 days at 2 C had up to 40% weight loss. Additional weight loss was observed during marketing conditions at 20 C (up to 70 % weight loss). Selected peaches after grading and sorting (point C) had the highest weight loss during storage at 2 C, as compared to the other two sampling points. Flesh firmness decreased significantly after 3 days storage at 20 C in all representative points. Weight loss and firmness were the quality attributes that mainly affect peach storage life.