Harvest Maturity Stage Research Articles

Effect of Harvest Maturity and Lactiplantibacillus plantarum Inoculant on Dynamics of Fermentation Characteristics and Bacterial and Fungal Community of Triticale Silage

(1) Background: Suitable harvest maturity stage selection and microbial inoculation during anaerobic fermentation are effective strategies for improving the quality of triticale (×Triticosecale) silage for ruminant nutrition. (2) Methods: In the present study, the fermentation characteristics, microbial communities, and their correlations were evaluated for triticale silages, as affected by Lactiplantibacillus plantarum (LP) inoculation at the heading, flowering, filling, milk-ripening, and wax-ripening stages. (3) Results: The results indicate that the filling and milk-ripening stages without LP inoculation resulted in lower pH and higher lactic acid than other harvest maturity stages (p < 0.05). Inoculating with LP decreased the pH at each harvest maturity stage, except for the filling stage, and increased the lactic acid concentration at the heading and filling stages (p < 0.05). The bacterial dynamics indicated that the abundances of Lactiplantebacilli and Monascus of the triticale silages without the LP inoculation were different between the harvest maturity stages (p < 0.05), and the abundance of Enterobacters was different between the harvest maturity stages in the triticale silage (p < 0.05). Remarkably, negative correlations were found between the Lactiplantebacillus, Monascus, and pH and positive correlations were found between the Lactiplantebacillus, Monascus, and lactic acid content (p < 0.05). (4) Conclusions: The filling and milk-ripening stages were the most suitable harvest maturity stages for the triticale silage. Inoculation with LP could enhance the fermentation quality, increase the abundances of beneficial microorganisms, and inhibit harmful microorganisms in triticale silage.

Antioxidative enzymes, phytochemicals and proximate components in jujube fruit (Ziziphus mauritiana L.) with respect to genotypes and harvest maturity

Jujube is an underutilized fruit having high maturity variation at harvest. Investigations were made on eight different cultivars of jujube (Umran, Karela, Gurrh, Amrodia, Mehmood Wali, Aakash, Foladi and Khubani) for changes in antioxidative enzymatic activities, phytochemical functions and proximate composition with respect to different harvest maturity stages (M1: mature green, M2: yellow and M3: crispy brown) under postharvest ambient conditions (25 ± 2 °C; 60 %–65 % RH) at three shelf intervals (1, 3 and 5 d). Significant genotypic and maturity related variation was recorded regarding studied attributes. The fruit of cv. ʽKhubaniʼ had better attributes among the cultivars evaluated. The crispy brown jujube fruit had higher peroxidase (POD) and catalase (CAT) activity and more protein, total soluble solids (TSS), ash, crude fat and fiber than early mature stages. Over time, the ascorbic acid (vitamin C), titratable acidity (TA), total phenolic (TPC), total antioxidant capacity (TAC), crude protein, crude fiber, moisture, crude fat and activity of antioxidative enzymes [CAT and superoxide dismutase (SOD)] exhibited a significant decline; while increase was recorded in TSS, pH and POD activity. Overall, this work identified that jujube's antioxidative, biochemical and proximate properties are significantly influenced by cultivar, fruit harvest maturity and duration of postharvest handling under ambient shelf.

Effect of system, grafting, and harvest maturity stage on the quality of tomatoes grown in greenhouses

Effect of system, grafting, and harvest maturity stage on the quality of tomatoes grown in greenhouses

Harvest maturity stage affects watercore dissipation and postharvest quality deterioration of watercore 'Fuji' apples

Watercore 'Fuji' apples, with their special watercore shape and unique flavor and texture, are a very popular specialty fruit in the Asian markets. However, watercore disappearance and quality deterioration of apples during postharvest storage are serious problems. In this study, we compared the differences among three harvest maturity stages of apples in watercore dissipation and fruit quality deterioration. In this study, the physiochemical attributes (visual quality, watercore incidence, and firmness), flavor substances (TSS content, TA content, and TSS/TA), aroma volatiles, and cellular structure were analyzed in 'Fuji' apple fruits of low maturity (LM) at early harvest stage, medium maturity (MM) at mid harvest stage, and high maturity (HM) at late harvest stage, during a cold storage at 0 ± 1 °C for 120 d. The results showed that harvest maturity stage had a significant effect on postharvest storage quality parameters of watercore 'Fuji' apples. Specifically, L*, b*, firmness, and TA values of the flesh decreased significantly from the LM to the HM levels. However, the watercore incidence of apples significantly increased from LM to HM levels. Moreover, the parameters including L*, b*, firmenss, TA, and watercore incidence of apples with different harvest maturity stages gradually decreased as the storage time increased. In contrast, the TSS, TSS/TA, and a* values showed an increasing trend from LM to HM apples. In particular, the TSS tended to increase first and decrease after 60 d of storage. Moreover, the microstructure and cellular structure gradually deformed as the structural porosity and cell size decreased from LM to HM apples. Furthermore, the microstructure of the watercore and non-watercore sites is significantly different. Meanwhile, the content of soluble sugars and aroma volatiles increased with the advancing maturity. Non-watercore sites of apples with the same level of maturity contained higher levels of sucrose, fructose, maltose, and sorbitol than watercore sites. Furthermore, the MM apples maintained better sensory qualities during the shelf life after cold storage. Overall, the MM apples showed higher quality and were more acceptable to consumers, which suggested watercore 'Fuji' apples from mid harvest stage showed the optimal harvest-ready maturity for post-harvest long-term cold storage.

Development of Harumanis Mango Insidious Fruit Rot (IFR) Detection by Utilising Vibration-Based Sensors and PCA with Random Forest

Utilising single or multiple modalities systems, non-destructive techniques have been used to assess and determine the quality of mango (magnifera indica L.). It is challenging to anticipate and varies by cultivar at what harvest maturity stage will result in the optimum postharvest quality. Insidious Fruit Rot (IFR) is a disease that affects mangoes. When infected with Insidious Fruit Rot (IFR), the mango variety Harumanis does not exhibit exterior mutilation at the time of harvest or during the mature stage. However, a lack of density in the sinus area can occasionally be detected. Traditional ways of locating the diseases or pests living in the mango are useless for the commercialization of the product. This research presents the investigation done on IFR infection detection using piezoelectric vibration sensors and electret microphones. Data derived by the sensors were processed using the PCA and Random Forest methods to determine the non-IFR and the mango afflicted with IFR. The proposed approach achieved correct classification and is expected to be useful for planters in detecting IFR correctly before Harumanis mangoes were marketed.

Effect of harvesting stage on postharvest quality of black pepper piper nigrum l. cultivars grown in Morogoro, Tanzania

Optimal harvest maturity stage determines the on-shelf quality of black pepper (Piper nigrum L.). Small-scale farmers in Morogoro harvest black pepper before reaching full maturity to catch up with high market prices offered early in the season. Unfortunately, traders are complaining on the quality of black pepper from the area. This study evaluated the effect of harvesting stages on post-harvest quality of pepper cultivars grown in the Morogoro district. Pepper cultivars; Babu kati, Babu kubwa, and Ismailia at premature and mature stages were dried on coconut leaves mats to suitable drying stage. Treatments in a 2 x 3 factorial experiment following a complete randomized design (CRD) were replicated thrice. Statistical significance of variables was generated by ANOVA and mean separation by Tukey HSD test at p ≤ 0.05. Results showed a significant (p<0.001) difference between harvest stages and cultivars on berry colour, moisture content, berry firmness, dry recover and weight loss percentage. Pepper berries at pre-mature stage across cultivars had higher (79.11%) initial moisture content than mature berries (71.6%). Mature berries had higher dry recovery percentage (28.84%) than pre mature (15.78%). Mature “Ismailia” berries had the highest firmness (10.5kg/mm2) than premature (5.8 kg/mm2). During sun drying, colour values L*(brightness), and b* (yellowness) decreased significantly while greenness decreased as a* values increased from more negative values to zero in both harvesting stages as pepper berries darkened. Colour changes were sharper on mature than pre-mature harvested pepper corns. These findings will help farmers to make right decision on when to harvest for quality black pepper product. Farmers are recommended to harvest black pepper when mature for better firmness and colour development during drying. Further studies are required to determine the sensory quality and volatile oil contents of the cultivars when harvested premature and mature stages.

Fruit maturity & after-ripening improve seed physical and physiological quality of Solanum aethiopicum L.

In the absence of a reliable seed supply for the African eggplant (Solanum aethiopicum L.), farmers source their seeds from fruits harvested for fresh market (precocious harvests) but ripen later in the market. Some also source seeds from traders who extract seeds from unsold fruits. Fruits harvested at 20 days after anthesis (DAA) failed to germinate while those extracted from 34 DAA fruits had less than 10% germination in a preliminary study. This study was, therefore, conducted to determine whether the seeds within fruits harvested at 30 days after anthesis upwards could be after-ripened prior to seed extraction to improve seed physical and physiological quality characteristics. The treatments were laid in a randomized complete block design in a 2 x 5 x 4 factorial arrangement involving two cultivars, five harvest maturity stages: 30, 40, 50, 60 and 70 days after anthesis, four after-ripening periods: 0, 5, 10 and 15 days with four replications. Fruits were harvested at different maturity stages & seeds were extracted at 0, 5, 10 and 15 days of storage under ambient condition (24 ± 3°C) after each harvest. Seed dry weight, seed moisture content, 1000 seed weight, first germination count and germination percentage were determined. It was established that precocious harvest (30 days after anthesis, DAA) was not beneficial to physiological seed quality even when subjected to 15 days after-ripening. Fruits harvested 40 DAA failed to germinate while 50 DAA fruits had not more than 50% germination in both cultivars. However, when seeds extracted from these fruits were ripened for 15 days in storage, the germination percentage increased significantly by 63 to 72%. Seeds extracted from fruits harvested 60 or 70 DAA achieved the maximum germination, varying between 93 to 94% (cv. Oforiwa) & 78 to 96% (cv. Kpando) independent of after-ripening treatment. It is concluded that after-ripening is inconsequential & not necessary when seeds are harvested at physiological maturity (60 -70 DAA). For the purpose of seed production, it is recommended to harvest seeds of African eggplant at physiological maturity.

Quality changes of acerola fruit harvested at different maturity stages and exposed to external ethylene

Although acerola (Malpighia emarginata D.C.) has been suggested to be a climacteric fruit, little is known about its sensitivity to exogenous ethylene. The objective of the study was to evaluate the quality changes of acerola fruit at two harvest maturity stages in response to external ethylene application. ‘Flor Branca’ and ‘Junko’ acerolas were harvested at the maturity stages 1 (green fruit with density>1 g cm-3) and 2(green fruit with density <1 g cm-3) and were treated with 0 or 1,000 µL L-1 of ethylene for 24 hours at 12 ºC.The fruit were stored at 12 ºC with relative humidity of 90-95% for 14 days. Both cultivars harvested at the maturity stage 2 showed skin color change from green to red during storage, which was not observed in fruit harvested at the maturity stage 1.External ethylene had no effect on 'Flor Branca' and 'Junko' acerolas respiration rate, flesh firmness, skin color, weight loss, soluble solids (SS), titratable acidity (AT), SS/AT ratio, and ascorbic acid contents. The classification of green acerolas by density was an effective approach to determine fruit harvest maturity for fresh consumption.

Effect of harvest maturity stage and ripening remediation agents on the shelf life and biochemical quality attributes of tomato (Solanum lycopersicon) fruits

Tomato fruit is highly perishable because of the characteristic high rate of ethylene production and respiration during ripening. Delayed ripening could be achieved through the use of ripening remediation agents (RRa) that either absorb or block ethylene binding to the fruit receptor. The effects of ripening remediation agents on shelf life and biochemical quality attributes were evaluated on tomato fruits harvested at three maturity stages (breaker, turning and full-ripe). In 2018 and 2019, harvested fruits were stored under seven ripening remediation treatments: 0.1 µL/L 1-MCP, 0.3 µL/L 1-MCP, 0.5 µL/L 1-MCP, 5% KMnO4, 10% KMnO4, 10 g of Zeolite and 20 g of Zeolite and an open shelf condition as the control. At the end of the storage period, fruits were assessed for shelf life as well as total soluble solids (TSS), titratable acids (TA), ascorbic acid, and lycopene contents. There was significant (p≤0.05/0.01) influence of ripening remediation treatments on fruits for all the measured parameters. Fruits stored with RRAs consistently out-performed those stored in the open shelf. RRAs 0.3 µL/L1-MCP, 0.5 µL/L1-MCP and 5% KMnO4 solution media had longer shelf life and higher values of total soluble solids, titratable acidity, lycopene and ascorbic acid contents. The use of 1-MCP and 5% KMnO4 is recommended as effective scavenger of ethylene for extending the shelf-life and maintaining some quality attributes of stored tomato fruits.

A Targeted Metabolomics Approach to Study Secondary Metabolites and Antioxidant Activity in 'Kinnow Mandarin' during Advanced Fruit Maturity.

In this study, we investigated the impact of harvest maturity stages and contrasting growing climates on secondary metabolites in Kinnow mandarin. Fruit samples were harvested at six harvest maturity stages (M1–M6) from two distinct growing locations falling under subtropical–arid (STA) and subtropical–humid (STH) climates. A high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) technique was employed to identify and quantify secondary metabolites in the fruit juice. A total of 31 polyphenolics and 4 limonoids, with significant differences (p < 0.05) in their concentration, were determined. With advancing maturity, phenolic acids and antioxidant activity were found to increase, whereas flavonoids and limonoids decreased in concentration. There was a transient increase in the concentration of some polyphenolics such as hesperidin, naringin, narirutin, naringenin, neoeriocitrin, rutin, nobiletin and tangeretin, and limonoid aglycones such as limonin and nomilin at mid-maturity stage (M3) which coincided with prevailing low temperature and frost events at growing locations. A higher concentration of limonin and polyphenolics was observed for fruit grown under STH climates in comparison to those grown under STA climates. The data indicate that fruit metabolism during advanced stages of maturation under distinct climatic conditions is fundamental to the flavor, nutrition and processing quality of Kinnow mandarin. This information can help in understanding the optimum maturity stage and preferable climate to source fruits with maximum functional compounds, less bitterness and high consumer acceptability.

Harvest maturity affects the quality and storage behavior of white-fleshed dragon fruit [Hylocereus undatus (Haworth) Britton and Rose

Depending on the buyer’s demand, dragon fruit is harvested at three maturity stages which may affect the quality and storability of the fruit. This study was conducted to determine the physico-chemical changes at harvest and during low-temperature storage of whitefleshed dragon fruit harvested at 31, 33, and 35 days after anthesis (DAA). The fruit was then stored at 5ºC for 5 weeks or at 13ºC for 3 weeks followed by post-storage at 20ºC. At harvest, fruit harvested at 35 DAA had the highest value of TSS/TA ratio, while 31 DAA fruit had the highest total phenolic content. Dragon fruit harvested at 33-35 DAA can be stored at 5°C for three weeks with post-storage life of 9 days at 20ºC. Fruit harvested at 31 DAA exhibited flesh translucency after three weeks at 5ºC, an indication of chilling injury. When stored at 13ºC, the fruit was of good quality for 2 weeks regardless of maturity with a shelf life of 5 days for 31 and 33 DAA and only 3 days for 35 DAA. Physico-chemical changes did not vary significantly during storage at 5ºC and 13ºC except for the marked decrease in acidity in all maturity stages. When presented to sensory panellists, preference was higher in fruit harvested at 35 DAA than at 33 and 31 DAA. All things considered, the best harvest maturity stage for prolonged storage at 5ºC is 35 DAA, while 31-33 DAA for 13ºC storage.

Harvest maturity highly affects fruit quality attributes of ethylene-treated ‘autumn sense’ hardy kiwifruit

Optimal harvest date is an important quality parameter for hardy kiwifruit. We, therefore, examined the ideal harvest date to obtain high-quality ripe “Autumn sense” hardy kiwifruit. The fruit was harvested at four different harvest maturity stages [6.2%, 7.1%, 8.1%, and 9.1% average soluble solids content (SSC); H1, H2, H3, and H4, respectively], then treated with exogenous ethylene at ambient temperature, to examine the quality of the ripening fruit. The four harvest maturity stages differed significantly in firmness, SSC, titratable acidity (TA), and SSC/TA ratio, both in freshly harvested and ripe hardy kiwifruit (p < 0.001). Fruit firmness at harvest gradually decreased from 32.1 to 25.1 N, while SSC increased steadily as harvest maturity increased. TA increased steadily from 0.8 in H1 to 1.1% in H3, and was lower in H4. After ethylene treatment, the range of firmness was much lower, at 2.7–3.1 N, while SSC increased significantly from 15.1% in H1 to 16.4% in H4. TA decreased significantly from 1.0% at harvest to 0.7% after ethylene treatment, regardless of harvest maturity stage. For H3 fruit, TA was 56% lower after ethylene treatment than before treatment. After treatment, H3 had the highest SSC/TA (p < 0.001). Consumer preference was higher for H3 and H4 than H1 and H2, and was highly correlated with the SSC/TA ratio at harvest and after ethylene treatment, and with SSC at harvest. These results suggest that TA, SSC, and SSC/TA should be considered for determining the optimal harvest maturity for hardy kiwifruit. This study reveals that the quality of ripened hardy kiwifruit can be maximized by controlling harvest maturity.

Water, energy and carbon dynamics over an intercropped sun-grown coffee and corn system

The energy dissipation and the evapotranspiration processes, are factors involved in the ecosystem net carbon exchange and are determinants in the ability of a self-regulating system to balance high carbon emissions. To discover these relationships, a corn production system intercropped with coffee was monitored during the first 19 months after the system establishment, to determine the flux of energy, water, gases, and carbon by implementing the eddy covariance technique. From the net carbon exchange ecosystem balance, during the first cycle of corn intercropped with coffee, 63 g C m-2 was fixed. For the next phase of coffee culture, maintaining the corn stalks and coffee branches, 5.4 g C m-2 was emitted. In the second cycle with intercropped corn, thefixation was 291 g of C m-2; and in the last period of the first reproductive stage of the coffee trees, 172 g C m-2 was fixed. Throughout the analysis period, the system behaved as a carbon sink with a potential fixation between 4.7 and 5.6 ton C ha-1. The energy, measured as net radiation, was estimated at 274.53 ± 5.2 W m-2 day-1, and it was dissipated mainly as sensible heat (26.5% - 53.6%), latent heat (45.7% - 71, 9%) and soil heat (0.5% - 1.6%). The crop coefficient (Kc) in the coffee vegetative stage in the monoculture, fluctuated between 0.79 ± 0.05 and 0.99 ± 0.04. For the intercropping system with corn, the Kc was calculated at 0.84 ± 0.05, 1.05 ± 0.06, 1.60 ± 0.09, and 1.22 ± 0.05 for the vegetative, pre-flowering, maximum foliar development and harvest maturity stages of corn, respectively. Key words: Eddy covariance; Net ecosystem exchange; Evapotranspiration; Water fluxes; Carbon dioxide fluxes.

Mineral and Antioxidant Attributes of Petroselinum crispum at Different Stages of Ontogeny: Microgreens vs. Baby Greens

Parsley is an aromatic herb native to the Mediterranean region and treasured for its phytochemical profile and bioactive properties. Developmental stage at harvest is a factor that modulates the nutritional quality of vegetables, including young greens. Accordingly, an experiment under strictly controlled conditions was carried out to compare the mineral macronutrient and phytochemical composition as well as the antioxidant activity of plain-leaf parsley (Petroselinum crispum cv. Comune 2) at two different harvest maturity stages, microgreens and baby greens. Macronutrients, carotenoids (lutein and β-carotene) and polyphenols were quantified through ion chromatography, high-performance liquid chromatography with a diode-array detector (HPLC-DAD) and UHPLC-Q-Orbitrap high-resolution mass spectrometry (HRMS), respectively. Microgreens accumulated more potassium and phosphorus, whereas baby greens accumulated more calcium and magnesium, and 65.5% less nitrate. In addition, microgreens provided 1.8-fold more lutein and 2.8-fold more β-carotene, whereas baby greens provided 183.6% more total ascorbic acid, 64.2% more total polyphenols and 170.3% higher hydrophilic antioxidant activity. Based on the culinary and phytonutritive scope of the consumers, different harvest maturity stages can be opted for and production schemes designed. Future studies are warranted to appraise the importance of ontogeny as a determinant factor for the composition and bioactive value of additional micro-herb genotypes, including underutilized Mediterranean species.

Maturity Stages and MAP Affect the Quality Attributes and Bioactive Compounds of Cornelian Cherry Fruit (Cornus mas L.) During Cold Storage

The present research was conducted to investigate the influence of the harvest maturity stages and modified atmosphere packaging (MAP) on quality of cornelian cherry fruit. The cornelian cherry fruit (Cornus mas L.) were used as the plant materials in this study. Weight loss of MAP-treated fruit was lower than the untreated. At harvest and end of the storage, the greatest respiration and ethylene production rates were measured from M‑1. MAP-treated fruit were maintained firmness and had lower decay. At the end of the storage, the greatest soluble solids and acidity were obtained from M‑2. Also, vitamin C contents of M‑1+MAP were greater than M‑1, M‑2 and M‑2+MAP. At harvest and on 15th, 30th and 45th day of the storage, anthocyanin of M‑2 was greater than M‑1. At the last two periods of the storage, flavonoid contents of MAP-treated fruit were greater than the untreated. During the storage, M‑2+MAP had greater phenolic contents than the other. The greatest antioxidant activity at the end of the storage period was measured in M‑1+MAP. Cornelian cherry fruit are quite rich in anthocyanins, flavonoids, flavonols, phenolic acids and vitamins. The fruit should be harvested at proper maturity stages because of short harvest and marketing periods. Based on present findings for a prolong storage and shelf life the cornelian cherry fruit should be harvested at M‑1 stage and fruit should be cold-stored in MAP.

Fertilizer type and harvest maturity index on nutritive content and proximate composition of tomato fruit

ABSTRACT There may be a link between pre-harvest treatment and the post-harvest quality traits of tomato (Solanum lycopersicum L) fruit. The experiment was undertaken to determine the relationship between year of production, fertilizer type, and fruit-ripening index on nutritive and biochemical contents of tomato fruits sourced from the Directorate of University Farms, Federal University of Agriculture, Abeokuta, Nigeria. Data were collected on: proximate content, total soluble solids (TSS), Vitamin C, lycopene, pH and β-carotene. Fruits harvested at full ripe stage had the highest ash, moisture content, crude fiber, crude protein, fat, ß-carotene, TSS and Vitamin C contents. Year of production did not affect proximate content except for crude fiber. Fertilizer type did not affect proximate content except for ash content. Harvest maturity stage influenced proximate, nutritive, and biochemical content of tomato fruit. Fertilizer type used for cultivation and the stage of maturity at harvest are important factors determining tomato fruit nutritive contents and proximate composition. Knowledge of the right stage of maturity at harvest will affect supply of good quality tomato for the fresh market and food processing.

Effects of harvest maturity stage on postharvest quality of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) fruit during cold storage

Fruit maturity stage at harvest is a fundamental factor for successful storage and final quality of post-harvest fruit. The current study planned to investigate the changes in postharvest quality in winter jujube at three maturity stages (white maturity, half-red maturity, and red maturity stages) under cold storage (0 ± 1 °C). The results showed that there was significant effect among the maturity stage at harvest on storage quality parameters in winter jujube during cold storage. Fruit firmness, titratable acid (TA), L*, and b* in winter jujube fruit significantly declined from white maturity stage to red maturity stage, and decreased significantly with the extension of cold storage time. Decay incidence, ratio of sugar and acid (TSS/TA), a*, ethanol content increased from white maturity stage to red maturity stage, and rose significantly with increasing of cold storage time. At the end of storage, the white maturity stage showed the highest fruit firmness, TA content, L*, b* as well as the lowest decay incidence, a*, ethanol content, while the half-red maturity stage displayed the highest content of total soluble solid (TSS), ascorbic acid (AsA), total phenolics and total flavonoids as well as the lowest weight loss, respiration rate. In addition, the half-red maturity stage fruit maintained better sensory quality during the shelf life. Considering the results of all quality parameters mentioned above, the winter jujube fruit harvested at half-red maturity stages were the ideal harvest maturity for long-term low temperature storage attributing to its stable storability and a higher consumer acceptability after cold storage.

QUALITY OF FUSARIOSIS-RESISTANT PINEAPPLE FRF 632, HARVESTED AT DIFFERENT MATURITY STAGES

ABSTRACT The objective of this study was to evaluate the influence of the harvest maturity stages on the physical, chemical and sensorial quality of the pineapple genotype FRF 632. The fruits were harvested in the maturity stages “green-ripe”, “spotted”, “colored” and “yellow” and evaluated regarding fruit and flesh mass; flesh yield; fruit and crown length; diameter of the basal, middle and top fruit sections; flesh color; titratable acididy (TA); translucency; soluble solids (SS); SS/TA ratio; and sensory acceptance of the attributes color, aroma, flavor, texture/firmness, overall acceptance and intensities of the attributes sweetness, acidity and firmness, using the just about right scale. There was no difference for the majority of the physical traits of the fruits at the various harvest maturity stages. The fruits had average mass of about 1,100 g. There was a gradual increase in the content of soluble solids and the SS/TA ratio during ripening. The fruits collected at the “colored” and “yellow” stages had the highest approval percentages and were considered to have ideal sweetness and acidity by the majority of consumers in sensorial tests. However, the preference mapping revealed a greater preference for fruits harvested in the “spotted” and “colored” stages for all the attributes assessed, unlike what was observed in the test of average and approval percentage. Therefore, the physical, chemical and sensorial tests indicate that the fruits harvested in the “colored” maturity stage were most preferred by consumers, since they had high approval percentage, as well as ideal sweetness and acidity.

Uticaj faze košenja i setvene norme na prinos i kvalitet lucerke

Cultivated alfalfa (Medicago sativa L.) is a highly productive forage crop with great economic potential. Our objectives were to investigate the effects and interactions of environment, harvest maturity stage, seeding rate and cultivars on alfalfa dry matter yield and quality. The field experiment was carried out over 2010-2012 at the Experimental Field of Institute of Field and Vegetable Crops in Novi Sad, at two locations: (I) Cenej, and (II) Rimski Sancevi, which were characterized by a contrasting soil condition. The experimental treatments included two seeding rates of 8 and 16 kg ha-1, three different harvest maturity stages of alfalfa, and four alfalfa cultivars included as a subplot in every treatment. Harvesting alfalfa five times within a year (cutting in the beginning of flowering) in the second and third year of stand life is the most efficient harvest regime that allows full exploitation of cultivar genetic potential and environmental conditions. There was no difference in yields between harvests at early and full flowering stage (15.9 t ha-1). Data related to forage quality components show increase of nutritive value when harvesting alfalfa in earlier maturity stage. Maturity stage in the moment of harvesting significantly affected all quality parameters. The results obtained suggest that in a temperate climate of Southeast Europe there is little justification for planting higher seeding rates of alfalfa varieties under good establishment practices. Increasing seeding rates above 16 kg ha-1 does not provide a long-term boon in alfalfa production.

Harvest maturity stage and cold storage period influence lemon fruit quality

Lemon fruit is usually harvested at different maturity stages to suit the market requirements. The harvest maturity stage influence the postharvest quality of different fruits during storage. Therefore, the effects of three different maturity stages (green, green-yellow and yellow stages) and cold storage periods (30, 60 and 90 days) at 10 °C on Eureka lemon fruit quality were investigated. The quality parameters such as fruit weight loss, fruit colour parameters i.e., L*, a*, b*, C* (chroma) and h° (hue angle), soluble solids content (SSC), titratable acidity (TA), individual organic acids, vitamin C and total antioxidant capacity in the fruit juice were estimated. Mean fruit weight loss, SSC and TA in the juice of the cold stored fruit decreased significantly from green stage to yellow stage and increased significantly with the extension of cold storage periods. Mean L*, a*, b*, C* values in the cold stored fruit increased significantly from green stage to yellow stage and also with the extension of cold storage periods. However, mean h° in cold stored fruit decreased significantly from green stage to yellow stage or with the extension of cold storage periods. Citric acid was recorded to be a prominent individual organic acid in the juice of the lemon fruit. Means levels of citric acid, malic acid and fumaric acid in the juice of cold stored fruit decreased significantly from green to yellow stage. Whilst with the extension of cold storage period the mean citric acid and succinic acid levels in the fruit juice increased significantly and malic acid and fumaric acid levels decreased significantly. Vitamin C content in the juice of cold stored fruit was not significantly affected by the harvest maturity stages and cold storage periods. Mean total antioxidant capacity in the juice of cold stored fruit decreased significantly with the extension of storage period. In conclusion, the harvest maturity of Eureka lemon affects the cold storage life and fruit quality. Considering different fruit quality parameters, the lemon fruit harvested at yellow stage are suitable to store for 30 days and the fruit harvested at green stage can be stored up to 90 days at 10 °C.