Articles
Recommendations on harvesting time based on physico-chemical quality parameter changes in ‘Mollar de Elche’ pomegranates
Article number
1254_19
Pages
121 – 128
Language
English
Abstract
Pomegranate growers and the fruit industry are in pursuance of an objective and simple determination of pomegranate fruit maturity index.
The development of any maturity indices could be done by correlating changes in fruit physical-chemical attributes during maturation with the optimum eating quality of the fruit at harvest and during postharvest storage.
Therefore, it is necessary to establish parameters to determinate the optimum time of harvest when the fruits have reached commercial maturity index based on the available scientific information.
The present study was carried out in the agro-ecological conditions of Elche, Alicante (Spain), during the late stages of fruit development and maturation pomegranate Mollar de Elche from 80 days after full bloom (DAFB) up to 180 DAFB. Physico-chemical parameters selected to determine the optimum time of harvest were soluble solids content (SSC), pH, titratable acidity (TA), and maturity index (SSC/TA). Since the color is an important factor affecting marketability and consumer preference of the fruit, the peel and juice color (CIELab*) was also measured.
In our study, the elapsed time to the commercial harvest point was negatively correlated with the growing degree days (GDD) and the growing degree hours (GDH). During the period of fruit ripening in the tree, the SSC increased significantly from 9.9 to 15.9, the pH of the juice increased, reaching a maximum value of 4.0 at the full-ripe stage, and TA decreased from 0.29 to 0.25%. Thus, the ratio TSS/TA varied considerably from 43 to 62. No correlation was observed between development of the color of the peel and the color of the arils.
Whereas the value of a* (redness pigmentation) of the fruit skin increased progressively during fruit ripening, the juice color only had significant changes during the last week.
Based on the observed changes, the most favorable time for harvesting Mollar de Elche pomegranates was at least 155 DAFB (2,305 GGD units and 66,697 GDH units, respectively) which was correlated with peel color Hue<65 and Chroma>2.5; a SSC greater than 16 °Brix and a SSC:TA ratio greater than 60.
The development of any maturity indices could be done by correlating changes in fruit physical-chemical attributes during maturation with the optimum eating quality of the fruit at harvest and during postharvest storage.
Therefore, it is necessary to establish parameters to determinate the optimum time of harvest when the fruits have reached commercial maturity index based on the available scientific information.
The present study was carried out in the agro-ecological conditions of Elche, Alicante (Spain), during the late stages of fruit development and maturation pomegranate Mollar de Elche from 80 days after full bloom (DAFB) up to 180 DAFB. Physico-chemical parameters selected to determine the optimum time of harvest were soluble solids content (SSC), pH, titratable acidity (TA), and maturity index (SSC/TA). Since the color is an important factor affecting marketability and consumer preference of the fruit, the peel and juice color (CIELab*) was also measured.
In our study, the elapsed time to the commercial harvest point was negatively correlated with the growing degree days (GDD) and the growing degree hours (GDH). During the period of fruit ripening in the tree, the SSC increased significantly from 9.9 to 15.9, the pH of the juice increased, reaching a maximum value of 4.0 at the full-ripe stage, and TA decreased from 0.29 to 0.25%. Thus, the ratio TSS/TA varied considerably from 43 to 62. No correlation was observed between development of the color of the peel and the color of the arils.
Whereas the value of a* (redness pigmentation) of the fruit skin increased progressively during fruit ripening, the juice color only had significant changes during the last week.
Based on the observed changes, the most favorable time for harvesting Mollar de Elche pomegranates was at least 155 DAFB (2,305 GGD units and 66,697 GDH units, respectively) which was correlated with peel color Hue<65 and Chroma>2.5; a SSC greater than 16 °Brix and a SSC:TA ratio greater than 60.
Authors
J. Bartual, J.F. García-González, M.B. Pérez-Gago, J. Parra, D. Guerra, M. Ortiz, L. Palou, D.S. Intrigliolo
Keywords
soluble solid content, titratable acidity, GDD, GDH, CIELab
Online Articles (47)