Agriculture Reference
In-Depth Information
rot organisms can enter. Broken spurs attached to the apples are the result
of improper harvest techniques, and they reduce the following year's crop.
Once harvested, cool the fruit as quickly as possible to between 32 and
34°F (0 and 1°C). Increasing the temperature from 32 to 40°F (0 to 4°C)
doubles the rate of ripening. Going from 40 to 50°F (4 to 10°C) doubles the
rate again, as does going from 50 to 70°F (10 to 21°C). In other words, fruit
can be held at 32°F eight times longer than it can be held at 70°F.
Details on commercial apple packing and controlled atmosphere storage
are beyond the scope of this topic. If you use an off-farm packing house or
CA storage, be very careful to avoid mingling organic fruit with fruit coming
from uncertified orchards. If your organic fruit is mingled or stored with fruit
from uncertified orchards, you will no longer be able to market it as organ-
ic. Packing houses that deal with organic fruit typically maintain separate
rooms for organic and conventionally grown fruits.
Loquats
Loquat fruits typically reach maturity for harvest about 90 days after full
bloom. The best indicator of ripeness appears to be a fully developed skin
color typical for that variety, although the fruits become softer as they ripen.
It is critical that you time the harvest properly because fruits that are not
ripe when picked do not ripen properly after harvest and can be unpleas-
antly acidic. If using the fruits in baking, harvest them slightly before full
ripeness.
Remember that loquats are very tender and are easily damaged during
harvest. Rather than picking the fruits by hand, use a sharp knife or pair of
clippers to cut them off individually from the clusters. After harvesting, place
in shallow containers to prevent bruising and crushing.
Loquats remain usable for up to 10 days at room temperature. Cooling
extends shelf life, but be aware that these fruits are susceptible to injury dur-
ing chilling if kept at too low a temperature. Properly stored, the fruits can
be kept for up to 2 months. Work in Lebanon showed that a storage temper-
