irrigation. Ripe fruit were harvested weekly. Rainfall data were obtained from < http://www.bom.gov.au/climate/data/weather-data.shtml > for the weather station “040988,” which was located within 200 m of the field site where these three trials were grown at
Mark E. Herrington, Craig Hardner, Malcolm Wegener, Louella L. Woolcock and Mark J. Dieters
Jordan L. Hartman, Penelope Perkins-Veazie and Todd C. Wehner
synthase (Cla014036) were progressively upregulated during fruit development in only the rind. Of the bioactive metabolites found in watermelon fruit, carotenoid content most directly correlates with the stage of fruit development and ripeness
Angelos I. Deltsidis, Charles A. Sims and Jeffrey K. Brecht
firmness, with less focus on flavor and texture qualities ( Tieman et al., 2017 ). Also, a few studies have shown that the common practice of harvesting tomato fruit before ripening initiation and at early ripeness stages negatively affects the sensory
Ahmad Sattar Khan and Zora Singh
1-MCP alone and in combination with MAP in the regulation of ethylene biosynthesis and fruit softening enzymes as well as fruit quality during low-temperature storage and in ripe ‘Tegan Blue’ japanese plum fruit after low-temperature storage
Stephen R. Delwiche, Weena Mekwatanakarn and Chien Y. Wang
starch ( Castrillo et al., 1992 ). Therefore, sucrose concentration, and perhaps that of one or more of the reducing sugars, could be used, along with SSC, as an indicator of ripeness. However, determination of these constituents requires destructive
B. D. Horton
Cultivars of fresh market peaches (Prunus persica, L. Batsch) vary in the duration for maximum yields in the shipping stage (firm ripe) from once-over harvests. A cultivar having many firm ripe fruit with few green and over ripe at a given time has a narrow maturity range. It can be picked fewer times, facilitate mechanical once-over harvests and reduce spray costs. Fruit were harvested from small trees or scaffold branches of large trees at 2- to 3-day intervals as once-over harvests on 4 dates to estimate maturity range and duration of the maximum firm ripe fruit. Fruit of 3 cultivars were graded by color into maturity stages: 1) green, 2) firm ripe, and 3) over ripe. `Loring' had 82% firm ripe sorted in the 1st 3 harvests in 1987 and 1988. `Redskin' had 83% firm ripe in the 2nd and 3rd harvests in 1987. `Redglobe' had 85% marketable in the 2nd and dropped to 75% in the 3rd harvest in 1987. `Redhaven' had about 80% firm ripe in the 1st 3 harvests in 1988. Results indicate that the duration of narrow maturity ranges of `Loring' and `Redhaven' would permit them to be harvested over about 5 days with high yieids in the firm-ripe stage.
Michael Dossett, Jungmin Lee and Chad E. Finn
cases, 25 ripe fruit were not available from a given plant so all available ripe fruit were collected and the berry count recorded. Harvested samples were cooled in an ice chest containing ice packs and immediately frozen (–23 °C) after arrival at the
Fahad Al-Said and Donald J. Huber
A general feature of tomato fruit containing genetically reduced levels of polygalacmronase activity is decreased deterioration and cracking, particularly when handled at the ripe and over ripe stages. As fully ripe fruit are metabolically compromised and very prone to mechanical injuries, we investigated the influence of impact bruising on electrolyte leakage, pectin solubility, and depolymerization in ripening tomato fruit.
`Sunny' tomato fruit harvested at the mature-green, turning, and ripe stages of development and subjected to controlled impact injury exhibited elevated ethylene production at all developmental stages. Subsequent analyses were performed on discs prepared from bruised and uninjured pericarp tissue. Discs from bruised tissues exhibited enhanced electrolyte leakage and, in bruised tissues from ripe fruit, enhanced pectin efflux. Levels of soluble pectins derived from ethanol-insoluble powders were unaffected by bruising; however, pectins from bruised ripe fruit exhibited mol wt downshifts relative to those from nonbruised tissues.
Roisin McGarry, Jocelyn A. Ozga and Dennis M. Reinecke
Ethephon was applied in two consecutive years to saskatoon (Amelanchier alnifolia Nutt.) shrubs (`Northline' and `Smoky') to determine its effects on synchronizing fruit ripening. Ripeness can be visually assessed by color (green = immature; red = mature, not ripe; purple = mature, fully ripe). Ethephon (applied when fruit were ≈ 70% red) at 250, 500, and 1000 ppm increased the percentage of ripe fruit obtained from `Northline' by 2%, 4%, and 6%, respectively. Due to pronounced seasonal yield differences for `Smoky', ethephon had no effect on the percentage of ripe fruit obtained in 1994. However, in 1995, ethephon (applied at 70% red fruit stage) at 500 and 1000 ppm increased the percentage of ripe fruit obtained from `Smoky' by 4% and 2%, respectively. Fruit quality, evaluated with respect to surface color development, flesh firmness, fruit size, soluble solids concentration, titratable acidity, and the soluble solids: titratable acids ratio, was not significantly affected by ethephon treatments. This work was supported in part by AARI-FFF grant no. 940442.
Jeremy Burdon, David Billing and Paul Pidakala
disorders to occur at low temperature ( Chaplin et al., 1983 ; Hofman et al., 2002 ). Traditional shipping at about 5 °C risks the development of CI. Irrespective of CI, if fruit are stored in air for longer than 30 d, the ripe fruit quality tends to