ISHS Acta Horticulturae 345: Small Fruits, XXIII IHC
BOYSENBERRY HARVEST MATURITY |
| Authors: | L. Galletti, H. Berger, L. Luchsinger, M.A. Mulatti, J.P. Hermosilla, A. Vega |
| Abstract:
Boysenberry fruits were harvested at four maturity stages determined by color intensity according to Nickerson color Table - M1 = Vivid Red - Strong Reddish Orange, M2 = Strong Red, M3 = Dark Red and M4 = Almost Black. Fruit firmness, soluble solids and titratable acidity were also measured. The fruits were cold stored for three periods (4, 7 and 11 days) at 0°C and 85 to 90% RH and then, for a further 24 hours at 16°C to simulate marketing period. Weight loss and the same parameters measured at harvest were evaluated immediately after cold storage (0°C) and at the end of the simulated marketing period. Fruits harvested at the M3 stage (dark red) stored the best and kept their organoleptic characteristics. | |
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