Determining the correct maturity for the harvest of apples is important for optimal storage and the prevention of storage disorders such as Superficial Scald (SS) and Internal Browning (IB).
Traditionally, destructive techniques such as starch conversion, ethylene production, respiration rate and colour determination were performed by growers and researchers. A study undertaken by Agriculture Victoria in collaboration with the University of Melbourne used a Difference of Absorption (DA) meter to non-destructively measure and track the maturity of ‘Rosy Glow’ apples on the tree, and comparing this method with traditional maturity indicators.
Dr Virginia Williamson discusses the maturity index meter and modelling to optimise pre- and post-harvest apple quality
- DA meter determined ideal harvest maturity to avoid:
- harvesting too early - leads to superficial scold
- harvesting too late - leads to internal browning
- Post harvest: treating with smart fresh within 4 days of harvesting fruit is critical to maintain fruit quality during and after storage
This project was funded by the Innovation Seed Fund - for horticulture Development, a joint initiative between the University of Melbourne and Agriculture Victoria, pursuing innovative and high impact research projects that leverage the strengths of the two partners.