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6/15/2014Maturation and Maturity IndicesWhen to Harvest?Marita Cantwell, UC vis.eduMaturation and Maturity IndicesIMPORTANCE Maturity Indices Harvest Indices Sensory and Nutritional Quality Use—Fresh market or Processed Adequate shelf-life Facilitate marketing—standards Productivity—yield at harvest and use1
6/15/2014DevelopmentGrowthMaturationPhysiological tada et al., oliBeansLettucesSweet cenceTomatoWatada et al., 19842
6/15/2014TerminologyPHYSIOLOGICAL MATURITYThe stage of development when a plant part willcontinue development even if detached; maturefruitsHORTICULTURAL MATURITYThe stage of development when a plant partpossesses the necessary characteristics for use byconsumersPhysiologicalMaturityFRUITS Immature Mature Ripening Ripe OverripeHorticulturalMaturityVEGETABLES Immature Mature Overmature3
6/15/2014Maturity Indices AsparagusSizeApex closed Broccoli/CauliflowerSizeFlorets closed CarrotSize Lettuce, headSizeFirmness, solidityFlavor‐sweetness, bitterness Lettuce, RomaineSizeNumber of leavesDays from seeding, transplantImmatureMatureOvermatureMaturity Stages of Iceberg Lettuce21WeightFirmness% GreenSweetnessBitternessPhenolics4354
6/15/2014Maturity IndicesBulb Onions5
6/15/2014Composition ofPotato TubersWeight dry wt, Starchg%%Sugar%Flowering916644.8Flowering ends1117665.2Leaves decline2819722.980% leaves dead3321730.8100% leaves dead5120720.7“new potatoes”mature potatoescv. Irish Cobbler; data from Burton, 1966Maturity Indices Onions/GarlicSizeDrying and collapse of the “neck”Drying of leaf scales PotatoesDeath of the plantSize of tubersStarch content; specific gravityPeriderm development6
6/15/2014Maturity Indices BeansSizeSeed development CucumberSizeExternal color OkraSizeExternal color Summer SquashSizeExternal colorImmature fruit vegetables: very rapidly developing and changingHarvest Maturity7
6/15/2014Maturity Indices for fruit vegetables PeppersSizeColorFirmnessSeed and locule development TomatoExternal and Internal colorDevelopment of locules (jelly)FirmnessSizeDevelopment of cuticleHarvest &Maturity IndicesPeppers & ChilesJalapeños8
6/15/2014European Color Chart 12 colorsTomato Maturity & Ripening Stages1GREEN The tomato surface is completely green. Theshade of green may vary from light to dark.2BREAKERS There is a definite break of color from green tobruised fruit tannish-yellow, pink or red or 10% or less of thetomato surface.3TURNING Tannish-yellow, pink or red color shows on over10% but not more than 30% of the tomato surface.4PINK Pink or red color shows on over 30%but not more than 90% of the tomato surface.5LIGHT RED Pinkish-red or red color shows on over 60%but red color covers not more than 90% of the tomato surface6RED Red means that more than 90% of the tomatosurface, in aggregate, is redChecker boardingDue to poor separation ofmaturity stages of roundtomatoes at packingAt PackhouseTOV at harvestand after 4 daysat distribution centerLikely these greenfruit will not ripenAt Distribution9
6/15/2014345Composition ofRipe Grape TomatoHarvested at 3 Stagesof hueFirmness,N Vitamin 05Minimum harvest stage should be Stage 4 (pink-orange)Cantwell, UC Davis, 2003Physalis (Goldenberry; Cape Gooseberry) & Stage of Maturity/Ripeness12345Weight, g1.781.942.071.762.16% SS10.811.712.813.613.8pH3.994.234.624.955.05% orCantwell, UC Davis, 200710
6/15/2014Group 1* Non climacteric FruitsFruits that are not capable of continuing ripening process(physiological changes) once removed from the plant.*No increase in sugar content;decrease in respiration after harvest.Changes in firmness, external color, and aroma may y erryLemonOrangeStrawberryLimePepper n of Ripe StrawberryHarvested at different stages.Held at 70 F (21 C) to complete color change.Maturity% SS% AcidRatio25% color4.280.805.3550% color4.560.795.7775% color4.980.687.32100% color5.480.599.2811
6/15/2014Maturity and Ripeness Stages of CherriesHarvest too earlySmall sizePoor colorPoor flavorHarvest too lateSoft fruitIncreased decay susceptibilityMore shrivel, stem browning andpittingCalifornia strawberries and cherriesDistribution Center SingaporeMay 16, 2008Strawberries from Oxnard; Cherries from LodiAir-shipped12
6/15/2014Cantaloupe Maturity/RipenessFresh-cut Cantaloupe melon Fruit begins to separate fromthe stemAbscission zone; “slip”External color between netNet well developed with waxSubtending leaf dries upInternal color, firmness, solublesolidsmg/g fresh weight Changes in Sugar Content1009080Class 1 (no slip)Class 2 (1/4-1/2 slip)706002468Days at 5 C (41 F)Composition of fig cultivars separated by stage of maturity (ripeness).All the fruit were in boxes of ‘Commercial Maturity” (Cantwell & Crisosto, 2010)Maturity stageWeight,gFirmness,NSolublesolids, %Titratableacidity, %Under-ripe29.9Commercial maturity32.212.114.30.387.217.50.19Tree rcial maturity56.34.415.90.34Tree ripe57.62.417.90.283.71.31.90.05CultivarBlack MissionBlack MissionKadotaLSD.05Lack of sufficient uniformity of maturity/ripenesswithin a box leads to repacking or marketing losses13
6/15/2014Indian Kew Pineapples and Composition at Different Stages of lublesolids%Titratableacidity%Totalsugar%Vit .56.40.010.170.870.070.080.50.2LSD.05* Sensory determined by panel of 10 untrained members based on nine point hedonic scaleDeka et al. 2005. Standardization of maturity indices of ‘Kew’ pineapple. Acta Hort. 682: 2215.Large increase in %SS during last days developmentEvolution of some physical, chemical and physiologicalparameters during fruit developmentand ripening on the tree of ‘Golden Globe’ Plum.Diaz‐Mula et al., 2008. J. Sci. Food Agric 88:2499‐250714
6/15/2014Relationship between sugar/acid ratio andsensory panelist’s Response to the questionabout Willingness to Buy navel orangesNumber of responsesSampling week% samples belowsugar/acid Ratio of 8.1*YESNONov 14-18394258Nov 28-Dec 2275347Dec 12-16136337*from California A grade standardSource: Ivans and Feree, 1987California Navel Maturity StandardsThe California Standard is easily converted to a table format, similarto the SSC/TA tables currently in useIt is a slight modification of the BrimA calculation proposed by Jordan et alSteps involved in determining the California Standard– Juice sample using Boswell Press– Determine Brix using standard protocols– Determine Titratable Acidity using standard protocols– Use Table or formula to determine California StandardM.L. Arpaia, UCFormula for California Standard:California Standard (Brix – (TA * 4)) * 16.5http://www.cdfa.ca.gov/is/i %26 c/citrus.htmlD. Obenland, USDA15
6/15/2014Group 2* Climacteric FruitsFruits that can be harvested and ripened off the plant.Fruits undergo significant physiological changes.‡ have large increases in sugar during ripening because they have starchApple‡Mango ‡Pepper (chili)ApricotMangosteenPersimmon ‡AvocadoNectarinePlumBanana ‡PapayaQuince ‡Cherimoya ‡Passion fruitSapodilla ‡ (chico)Guava ‡PeachSapotes ‡Kiwifruit ‡Pear ‡Tomato*Except for avocado, banana, mango and pear, best flavor if ripened on the plantPapaya (Exotica2), slowripening cultivar (Malaysia)Harvest at first colorPH treatment with Ethrel2days after treatment,Differences in maturityAccentuated; some fruitoverripeWhat should be done?When should harvest?16
6/15/2014Mangosteen and eatingQuality—maturity issuesColor IndexColor of Fruit1Pale yellow green2Blotchy pink3Pinkish red4Maroon Red5Dark maroon violet6Violet blackMango maturity indicesFullness of shouldersInternal and external colorLenticels and hairs on pitStarch contentSpecific gravity17
6/15/2014Golden Delicious at Retail Market: How is the maturity in this box?Indicators of Harvest Maturity: APPLES Days from full bloomTime/temp (heat units) from anthesisDays from harvest to onset of ethylene productionGround colorFor many products it isSoluble solids content (SSC)necessary to use severalindices to accuratelyFlesh firmness and SSCdetermine maturityStarch disappearance patternInternal ethylene concentrationChanges in firmness or starch contentStreif Index considers starch, sugar, firmness18
6/15/2014% Dry Weight andMaturity Vegetables– Potato– Onion– Garlic Fruits– Avocado– Apples– Mango– KiwiOil content avocado linearlycorrelated with % dry weightMaturity IndicesRequirements for establishing Simple, easy to carry outObjective vs subjective indicatorsRelated to qualityRelated to storage lifeRepresents a progressive change with maturityPermits prediction of maturity from year to yearInexpensive19
6/15/2014Use of Maturity IndicesLimitations Soil conditions, nutrition, irrigationSeason, climatePosition on the plantPruning, other cultural practicesVarietiesPredicting Maturity Days from planting to harvest Progressive changes in size, composition Difficult to predict; need new tools and methods– Nondestructive firmness measurement, fruits– Chlorophyll fluorescence, broccoli; green tissues– NIR spectroscopy, sugar concentration in melon– MR imaging constituents, internal defects– Gene expression rapid assessment20
6/15/2014Maturity and Shelf‐life. Quality is maximized when the product isharvested more mature or ripe, whereas shelf‐and storage life are extended if the product isharvested less mature or unripe .Toivonen, P. 2007. Fruit maturation and ripening and their relationship toquality. Stewart Postharvest Review 2:7.Lower maturityNever ripensShrivelsPoor flavorNo repeat buysLong shelf-lifeI loveblueberriesbut these aretoo tartThese Chileanavocadoeshave no flavorHigher maturityMore decayBetter flavorToo softBruises easilyPoor shelf-lifeI prefer the Spanishmandarins becausethey are sweeterthan California fruitThis honeydewmelon has nosweetnessDiscerning consumers say .This fruit looks great, but 21
6/15/2014Maturity Indices ExerciseFruit orVegetablePossibleMaturityIndicesCurrently Used Current indicesMaturityadequateIndicesor NotWhat practicalindicators couldadd?Maturity and Product Quality Know the consequences of harvesting at differentstages of maturity/ripeness on final eating quality. Make sure workers involved in harvest andselection are well trained to ID correctmaturity/ripeness. Most indices are a compromise between eatingquality and shelf‐life As consumers, take back fruit with poor eatingquality22
Cantwell, UC Davis, 2007 Physalis (Goldenberry; Cape Gooseberry) & Stage of Maturity/Ripeness. 6/15/2014 11 Blackberry Loquat Pomegranate Cherry Litchi Prickly Pear Grape Mandarin Rambutan . Distribution Center Singapore May 16, 2008 Strawberries from Oxnard; Cherries from Lodi
