Fruit harvesting considerations

While most of the data presented are representative of harvest residues on fresh fruit, some consideration is also given to residues present in processed food. It is considered... 

Harvesting considerations for berry, citrus, pome, stone and exotic fruits... 

Brecht et al. (13) harvested eight cultivars of mature-green and table-ripe tomatoes on the same day and found no diflFerences in TAA concentrations. However, table ripe fruits were considerably higher in RAA than the mature-green fruits. Negligible quantities of DHA were found in ripe fruits. 

Color. Color of citrus fruit at maturity is a major criterion of consumer appeal. In humid, subtropical climates, citrus fruits will reach maturity with a considerable amount of chlorophyll still remaining in the rind. Therefore, considerable interest has been shown in the area of color enhancement through the use of materials applied to mature fruit before harvest. 

Correspondingly, from picking to vatting, handling of the fruit with the least physical alteration is required for maximal development of CM. For example, the pressure exerting by the grape mass on the fruit at the bottom of the vat increases considerably, when tank height is doubled. This increases the quantity of harvest immersed in the must from 15% to 25%. 

Causes considerable damage if there is wet weather during harvesting. Apparently healthy fruits can become rotten after a short period in storage, especially if they are wet when picked. 

Mesocarp—fruit ratio is largely genetically determined and is little affected by environmental factors. Fruit—bunch ratio depends mainly on the efficiency of pollination. Oil-mesocarp ratio depends in part on the ripeness of the fruit, since oil is only synthesized during the later stages of fruit development. There is also considerable variation in oil-mesocarp of bunches from the same progeny harvested at different times of the year (23). It has also been shown that application of potassium fertilizer leads to a reduction in the oil-bunch ratio (24) but the increase in fruit yield in response to potassium was more than enough to compensate for the reduced oil-bunch ratio. 

Vanillin is found in Styrax species, in clove oil, and in the flowers of black salsify (Scorzonera), Spiraea and potato. In addition, various foodstuffs, such as milk, wine and rice wine contain vanillin. The smell of old, yellowed paper with a high wood content can be attributed to this compound as well. It is also found in smaller concentrations in the woody part of many plants. Vanillin is found in tobacco to a considerable extent, and it is also contained in the bark of the Pon-derosa pine (Pinus ponderosa). [136] Moreover, male bugs of the species Eury-gaster integriceps secrete vanillin as an attractant. [137] The most important vanilla plant is the climbing orchid. Vanilla planifolia, the fruits of which are harvested nine months before ripeness (Fig. 3.32). 

Calcium ion concentration is an important property of apples. It seriously affects the post-harvest marketing and storage value of it. Usually, the measurement of the calcium concentration in fruits like apple is made by drying and burning the fruit and analyzing the ashes with atomic absorption spectroscopy. Knee and coworkers [65] observed that the considerable part of calcium ions in the apple is bound to cell walls. 

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