Agriculture Reference
In-Depth Information
ature of 41°F (5°C) preserved the fruits much better than a temperature of
54°F (12°C).
Loquats are generally packed into small containers around 2.2 pounds or
less. If picked and placed in wooden or paper containers, wrap the containers
with cellophane film to preserve freshness and reduce shriveling. Research
has shown that using wooden boxes increases fruit bruising. Clear plastic
clamshell packaging is a good alternative.
Mayhaws
Mayhaw fruits are small, and commercial growers use trunk shakers and
tarps on the ground to collect the falling fruits. If harvesting by hand, pick
the fruits as you would apples.
Most mayhaws are destined for processing, in which case the fruit should
be at or near full ripeness for harvest. If the fruit will be refrigerated for an
extended period before processing, pick them after they are mature but be-
fore they are fully ripe.
Medlars
Medlar fruits are hard, acidic, and not considered edible until they have been
softened on the tree by frost or allowed to partially decompose during stor-
age in a process called “bletting.” As the fruit ripens, it softens and the skin
wrinkles and darkens. Once the fruit is suitable for eating, the flesh takes
on a brown color and develops a texture that has been likened to apple-
sauce, baked apples, and baked sweet potatoes. The aroma is rather earthy
or musky, and depending on whom you ask, the flavor is described as be-
ing similar to applesauce, figs, kumquats, loquats, and Persian dates. At that
point, the fruits can be eaten fresh, like applesauce, or processed into jelly or
custards.
In regions where medlar is traditionally grown, the fruits are harvested in
November, often after having been exposed to several frosts. Once harves-
