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[Objective] In order to clarify the influence of harvest maturity on the industrial availability of the cutters of flue-cured tobacco CB-1.[Method] A comparative curing test on different harvest maturity of the cutters of CB-1 was conducted, to test and compare the quality traits of cured tobacco leaves in each treatment. [Result] The results show that, the appearance quality, grade structure and average price of tobacco leaves of ripe treatment was the best, mature treatment was second, unripe treatment was worse, overmature treatment was the worst. The high-class tobacco proportion of ripe treatment (75.63%) was higher than mature treatment (67.69%) 11.73%, higher than unripe treatment (63.92%)18.32%, higher than overmature treatment (12.38%) 510.90%. The average price of ripe treatment (36.36 yuan/kg) was 3.18% higher than mature (35.24 yuan/kg),6.69% higher than unripe (34.08 yuan/kg),74.96% higher than overmature (20.78 yuan/kg). With increasing harvest maturity, the total sugar, reduced sugar content and the ratio of sugar/nicotine of cured tobacco leaves tend to be better, and the chemical composition is more coordinated. The total aroma composition decreased with the increasing harvest maturity, the total aroma composition of unripe (598.75 µg/g) was 0.85% higher than mature (593.71 µg/g), 10.77% higher than ripe (540.53 µg/g), and 51.82% higher than overmature (394.39 µg/g). With increasing harvest maturity, the ratio of damascenone which contributes the most to the fresh-aroma type style, and solanone which contributes the most to the full-aroma style, showed a significantly decreased trend, unripe (7.83) was highest, mature was second (6.18), ripe was third (4.96), overripe (3.90) was lowest. It means that the fresh-aroma style was significantly weakened. [Conclusion] In general, the ripe tobacco leaves have the best quality, industrial availability and economic benefits, and mature was second, and unripe and overripe were inferior. The ripe and mature are the appropriate harvest maturity standard in the cutters of CB-1. [ABSTRACT FROM AUTHOR]

The aim of the experiment was to evaluate the potential of promising summer maize genotypes and optimal stage of harvesting these genotypes for ensiling in terms of dry matter (DM), starch, and crude protein (CP) yields, silage fermentation quality, nutrients profile, total digestible nutrients, metabolizable energy (ME) content, Cornell Net Carbohydrate and Protein System (CNCPS) carbohydrate (CHO) subfractions composition, in vitro DM digestibility (DMD) and in situ starch degradation characteristics. Six maize genotypes were chosen for the study: DK9108 from Monsanto, P30Y87, P3939 from Pioneer, QPM-300 (quality protein maize) and W94 from the International Maize and Wheat Improvement Center (CIMMYT), and a local cultivar, Afgoii, from the Cereal Research Institute (Persabaq, KP). A total of 72 plots (8 m × 10 m) were blocked in three replicate fields, and within each field, each genotype was sown in four replicate plots according to a randomized complete block design. For the data analysis, the Proc-Mixed procedure of Statistical Analysis System with repeated measure analysis of variance was used. The DM yield was strongly influenced (P < 0.001) by maize genotypes, varying from 12.6 to 17.0 tons/ha. Except for total CHO and ammonia nitrogen (NH3-N), the contents of all measured chemical components varied (P < 0.001) among the genotypes. Further comparison revealed that, genotype P3939 had a higher (P < 0.05) content of CP (7.27 vs. 6.92%), starch (36.7 vs. 27.9%), DMD (65.4 vs. 60.0%), ME (2.51 vs. 2.30 Mcal/kg) and lactic acid (5.32 vs. 4.83%) and lowest content of NDF (37.3 vs. 43.1%), pH (3.7 vs. 4.10) compared to the local cultivar (Afgoii). Advancement of post-flowering maturity from 25 to 35% DM (23 to 41 days after flowering (DAF)) increased (P < 0.05) the DM yield (10.4 to 17.8 tons/ha), starch content (29.1 to 35.0%), DMD (65.3 to 67.3%) and ME (2.34 to 2.47 Mcal/kg), and decreased (P < 0.001) the contents of CP (7.42–6.73%), NDF (48.8–38.5%), pH (4.10 to 3.60), NH3-N (8.93–7.80%N) and effective degradability of starch (95.4 to 89.4). Results showed that for higher yields and silage nutritional and fermentation quality, maize crops should be harvested at whole crop DM content of 30–35% (34 to 41 DAF). It was further concluded that genotype P3939 is the most suitable summer maize genotype for silage production in terms of yields and silage nutritional and fermentation quality under the hot environmental conditions of the tropics. [ABSTRACT FROM AUTHOR]

In order to explore the appropriate harvest maturity of cigar wrapper leaves, the effects of different harvest maturity on the main ag- ronomic characters, physical indicators, chemical components and appearance quality of cigar wrapper middle leaves after air-curing were studied. The results showed that with the increase of harvest maturity, the SPAD value and water content of fresh wrapper leaves decreased, while the chromaticity value increased. After air-curing, the leaf thickness, leaf surface density and tensile force of leaves first increased and then decreased. The ratio of two sugars first increased and then decreased, while the nitrogen base ratio and potassium chloride ratio decreased; The scores of maturity and oil content increased, while the scores of branch thickness and flatness decreased. Considering the physical charac- teristics, chemical composition and appearance quality, the appearance characteristics of the cigar wrapper middle leaves that were suitable for harvest maturity; leaf color was greenish yellow (greenish to yellowish), with 1/3 of the main veins turning white, and 1/4 of the branch veins turning white with a small amount of tomenta falling off. [ABSTRACT FROM AUTHOR]

Simple Summary: Due to several factors including persistent drought conditions and the increased occurrence and severity of fire on rangeland, there is an increased need for the use of alternative forages to meet the nutrient requirements of ruminants raised in extensive grazing systems. However, information on the nutritive value of alternative forages like Eragrostis teff as influenced by harvest maturity, and the best supplementation strategies that complement and improve utilization of those forages, is still lacking. Therefore, the present study evaluated the effects of harvest maturity of teff hay (early- compared to late-heading stage of maturity) and supplemental energy sources (corn grain compared to beet pulp at 0.5% of body weight) on nutrient intake and digestibility and nitrogen utilization in beef heifers. Delaying the harvest of teff hay resulted in a decrease in nutrient supply, which was not attenuated by feeding either supplemental corn grain or beet pulp. Nitrogen retention was also negative regardless of harvest maturity, and this potentially indicates that there might be a need to provide both energy and protein supplements to improve nutrient supply and, thus, growth performance when feeding teff hay to beef cattle. The phenological stage of maturity of grasses and supplementation program can impact forage utilization in grazing beef cattle. However, the potential interaction between harvest maturity of Eragrostis tef (teff) hay and energy supplement source was yet to be fully evaluated. Therefore, our objective was to determine the effects of harvest maturity of teff hay and supplemental energy sources on nutrient intake, apparent total-tract nutrient digestion, nitrogen (N) utilization, and ruminal fermentation characteristics in beef heifers. A split-plot design with teff hay harvest maturity as the whole plot and supplemental energy source as the subplot was administered in a three-period (21 d), three × three Latin square design. Six crossbred beef heifers (804 ± 53.6 kg of body weight; BW) were allocated to two harvest maturities (early- (EH]) or late-heading (LH)) and to two supplemental energy sources (no supplement (CON), or rolled corn grain or beet pulp pellet fed at 0.5% of BW). Data were analyzed using SAS. There was no harvest maturity × energy supplement interaction. Although harvest maturity had no impact on total dry matter intake (DMI), crude protein (CP) intake was greater (p < 0.01) for EH than LH heifers. Total intakes of dry (DM) and organic matter (OM) were also greater (p < 0.01) for supplemented than CON heifers, whereas acid detergent fiber (ADF) intake was greater for beet pulp heifers compared to heifers fed the CON diet and supplemental corn grain. Harvest maturity had no impact on ruminal pH. However, mean ruminal pH was lower (p = 0.04), duration pH < 6.2, and molar proportions of butyrate and branched-chain fatty acids were greater (p ≤ 0.049) for heifers fed corn grain compared to CON and beet pulp diets. Heifers fed EH hay had greater (p ≤ 0.02) apparent total-tract DM, OM, CP, NDF, and ADF digestibility than heifers fed LH hay. Although there was no supplemental energy effect on microbial nitrogen (N) flow, it was greater (p < 0.01) for EH than LH heifers. Apparent N retention, which did not differ, was negative across all diets. In summary, delaying the harvest of teff hay from the EH to LH stage of maturity compromised nutrient supply, which was not attenuated by feeding supplemental corn grain and beet pulp at 0.5% of diet DM. Because N retention was negative across harvest maturity, there might be a need to provide both energy and protein supplements to improve growth performance when feeding teff hay to beef cattle. [ABSTRACT FROM AUTHOR]

Most stakeholders, including farmers and sugar millers, are interested in sugarcane quality to plan for harvesting season. However, the impact of different juice extraction methods on juice quality is not clearly understood. While individual factories measure soluble solids content (SSC) to gauge sugar content before harvest, the extraction method significantly affects the measurement. This study was performed to determine and compare the SSC in sugarcane juice extracted by the direct extraction method (DEM) and shredded extraction method (SEM), and to develop a calibration model to monitor SSC in juice using NIR measurement to support harvest planning. A total of 156 sugarcane samples were collected, and the juice was extracted using both DEM and SEM. Their spectra data were acquired using NIR spectrometer (400–2500 nm) and uniformly divided into calibration and validation sets. The models were developed using PLS regression. Calibration models developed from short and long wavelengths showed significant prediction, with RMSEP values of 0.27 °Brix and 0.11 °Brix for independent samples, and biases of 0.05 °Brix and 0.00 °Brix for DEM and SEM, respectively. These results indicate that the choice of juice extraction methods can significantly influence predictions of sugarcane maturity based on SSC levels. Therefore, farmers and sugar millers should consider their extraction methods when monitoring and predicting sugarcane harvest maturity. [Display omitted] • Juice extraction methods affect SSC quantity in juice. • Either DEM or SEM can be used for SSC determination of sugarcane harvest maturity. • NIR spectrometer is feasible in predicting SSC in juice extracted from sugarcane. • Farmers and sugar millers should consider extraction methods during maturity tests. [ABSTRACT FROM AUTHOR]

The high postharvest losses (40 - 50%) reported in the mango value chain are partly attributed to lack of reliable maturity indices. Harvest maturity is dictated by the intended use and the target market for the fruits. The aim of this study was to establish maturity indices of three commercial mango varieties namely 'Van dyke,' 'Kent' and 'Tommy Atkins' in Embu County of Kenya. At least eighteen mango trees (six per variety) were randomly tagged at 50% flowering in each of the three selected smallscale farms in Embu County. Number of days from flowering to different maturity stages were recorded (computational method). For each variety and maturity stage, five fruits were randomly sampled from the pool and analysed for physical (size, density, firmness, colour), physiological (ethylene evolution and respiration rate) and biochemical (obrix/Total Soluble Solids (TSS), total titratable acidity (TTA) and their ratio) indices of maturity. The results showed that although size increased as the fruits developed, it was not a reliable index of maturity since some small-sized fruits attained advanced maturity earlier than others that were large-sized. The weight of the fruits fluctuated as the fruits developed and similar trend was observed on the specific gravity. Flesh firmness decreased gradually with maturity from a mean firmness of 40.54 N to 6.84 N. Tommy Atkins exhibited the lowest firmness levels at stage 4. Kent variety had the lowest ethylene at all stages while Tommy Atkins variety had the highest respiration rate of 21.40 ml/kg/hr at stage 1, which increased gradually to 32.10 ml/kg/hr at stage 4. The highest TSS: TTA values were reported in Kent variety. The results revealed significant differences in maturity indices of the three mango varieties despite similar physical indices. This study confirms the unreliability of physical maturity indices such as size and shape in establishing the right harvest stage of mango fruits. Computational, physiological and biochemical maturity indices should be incorporated in determination of accurate harvest maturity for mango. [ABSTRACT FROM AUTHOR]

BACKGROUND Cacao beans are rich sources of polyphenols with an abundance of flavonoids and methylxanthines that have positive influences on human health. The main factors affecting the formation of flavor as well as the chemical and bioactive composition of cacao beans are cacao pod maturity and post‐harvest fermentation. The purpose of this research was to evaluate the effects of pod harvest maturity (mature and ripe) and post‐fermentation period (1, 3, and 5 days in a controlled temperature environment) measured by pre‐harvest maturity indices, post‐harvest quality tests, chemical measurements, and organoleptic evaluation. RESULTS: As pods developed, flavonol accumulated while nitrogen content degraded. Mature pods produced beans with a higher flavonol, catechin, and total phenolic content (TPC). As fermentation progressed, the beans' fat, TPC, antioxidant activity, and catechin content increased, regardless of pod maturity at harvest. Free fatty acid (FFA) levels were highest in 5 day fermented beans. The 3 day fermented beans contained significantly higher epicatechin, with lower FFA content. Chocolate made from mature beans with 3 day fermentation was more pleasant as it scored the highest in flavor intensity and complexity and the lowest in acidity and astringency. CONCLUSION: This study suggests that cacao pods harvested at the mature stage with further fermentation for 3 days under controlled temperatures produce specialty beans with potential health benefits. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

To maximize seed longevity, seeds should be harvested at optimal maturity, that is, when seeds have acquired maximum physiological quality before deterioration begins. The aim of this study was to map the variation in temporal patterns of lentil (Lens culinaris Medik.) seed quality development when grown across four regeneration environments, which differ in the level of temperature and humidity control throughout the growing season, at the Australian Grains Genebank. Seeds of two lentil accessions (76080 and 76072) were harvested at different stages throughout development, commencing at 21 d after 50% anthesis until a maximum of 130 d. At each harvest, physiological quality traits, including germinability (fresh and dried seeds) and seed longevity, were determined, as well as seed dry weight and moisture content. Seeds of both accessions, and in all environments, started to accumulate physiological quality early on in development but did not reach their maximum until 3–54 d after mass maturity. The temporal patterns of desiccation tolerance and storage longevity were highly influenced by the environmental conditions during the maturation drying phase, affecting both 'when' maximum quality was attained and for how long it was maintained, thereafter. Seeds did not show a typical developmental response, rather variation was observed in seed quality development both between and within accessions grown in the different environments. The poorest storage longevity was seen when seeds of both accessions were grown in the cooler, temperature-controlled glasshouse, and the maximum longevity was observed in the warmer, semi-protected environments of the green and the big igloo for accessions 76080 and 76072, respectively. [ABSTRACT FROM AUTHOR]

It is difficult to control the quality of Korla pear with different degrees of maturity during storage. Here, a method was proposed for predicting the effects of harvest maturity and cold storage time on the quality indices (soluble solid content (SSC) and Vitamin C (Vc) content) of Korla pear. The generalized regression neural network (GRNN) and adaptive neuro-fuzzy inference system (ANFIS) were employed to predict the quality changes of Korla fragrant pear fruit during storage. The results demonstrated that during cold storage the SSC in pears with 10%-70% harvest maturity showed continuous increases in the first 90 d of storage and then a slight decline thereafter, while that in pears with 80% and 90% harvest maturity exhibited slow decreases throughout the storage process. With the extension of storage time, the Vc content of pears with 10%-90% harvest maturity showed continuous decreases. The harvest maturity of Korla pear was extremely positively correlated with SSC and Vc content (p < 0.01) in a given storage period. Storage time showed an extremely significant negative correlation with the Vc content (p < 0.01) at the 40%-90% harvest maturity and an significant negative correlation with the Vc content (p < 0.05) at the 10%-30% harvest maturity. At the 10%-70% harvest maturity, storage time showed a significant positive correlation with the SSC (p < 0.05). The trained model could well predict the variation trend of quality indices of pear fruit during storage. The ANFIS with the input membership function of gbellmf had the best performance in predicting the SSC (RMSE=0.175; R²=0.98), and that with the input membership function of trimf exhibited the best performance in predicting Vc content (RMSE=0.075; R² =0.99). The research findings can provide reference for predicting the fruit nutritional quality at delivery and decision-making on the storage time of Korla fragrant pear. [ABSTRACT FROM AUTHOR]

Cultivated alfalfa (Medicago sativa L.) is a highly productive forage crop with great economic potential. Our objectives were to investigate the effects and interactions of environment, harvest maturity stage, seeding rate and cultivars on alfalfa dry matter yield and quality. The field experiment was carried out over 2010-2012 at the Experimental Field of Institute of Field and Vegetable Crops in Novi Sad, at two locations: (I) Čenej, and (II) Rimski Šančevi, which were characterized by a contrasting soil condition. The experimental treatments included two seeding rates of 8 and 16 kg ha-1, three different harvest maturity stages of alfalfa, and four alfalfa cultivars included as a subplot in every treatment. Harvesting alfalfa five times within a year (cutting in the beginning of flowering) in the second and third year of stand life is the most efficient harvest regime that allows full exploitation of cultivar genetic potential and environmental conditions. There was no difference in yields between harvests at early and full flowering stage (15.9 t ha-1). Data related to forage quality components show increase of nutritive value when harvesting alfalfa in earlier maturity stage.Maturity stage in the moment of harvesting significantly affected all quality parameters. The results obtained suggest that in a temperate climate of Southeast Europe there is little justification for planting higher seeding rates of alfalfa varieties under good establishment practices. Increasing seeding rates above 16 kg ha-1 does not provide a long-term boon in alfalfa production. [ABSTRACT FROM AUTHOR]

The purpose of this literature review is to evaluate current research into and understanding of whole-plant sorghum silage production and the effect of feeding whole-plant sorghum silage on lactation performance of dairy cows. Sorghum's drought tolerance, water efficiency, and low cost of production make it an intriguing crop in areas where whole-plant corn silage production may be limited. Currently, urban land encroachment and reduced water availability have increased social and economic pressures on farms to improve crop production efficiency. As these challenges become more prevalent, greater reliance on sorghum can be expected because of its ability to produce high dry matter yields while maintaining nutritive value, even under less-than-ideal growing conditions. Moreover, whole-plant sorghum silage provides both physically effective fiber and energy through fiber and grain fractions. Advancements in sorghum genetics and mechanical processing have the potential to alleviate common challenges associated with whole-plant sorghum silage supplementation, such as increased neutral detergent fiber and decreased neutral detergent fiber digestibility, starch concentration, and starch digestibility. These nutritive challenges must be overcome for whole-plant sorghum silage to be a viable alternative to whole-plant corn silage. [ABSTRACT FROM AUTHOR]

The physical and chemical characteristics of two melting flesh (MF) cultivars, TropicBeauty and Flordaprince, and two non-melting flesh (NMF) cultivars, UFSun and Gulfking, with advancing maturities, were determined at harvest, after ripening at 20 8C for 7 days (i.e., direct ripening) and after storage at 0 8C for 14 days then ripening at 20 8C for 7 days (i.e., ripening following low temperature storage). The NMF cultivars were able to retain flesh firmness better than the MF cultivars as fruit matured and ripened on the tree and after the two storage treatments. The NMF fruit of the least mature to the most advanced maturity groups (MGs) were'2 to 7 times firmer than theMF fruit in the same MGs after ripening in both storage conditions. For both MF and NMF fruit, a significant reduction of titratable acidity (TA) occurred with no significant changes in soluble solids content (SSC) and total soluble sugar (TSS) as maturity and ripening progressed on the tree and after ripening in both storage conditions. Minimum quality standards of "ready for consumption" peaches were used as general guidelines to determine the optimum harvest maturity of all four cultivars. The NMF fruit ripened directly had wider optimum harvest maturity ranges and could be harvested at more advanced stages than the MF fruit. The MF fruit that ripened following low temperature storage needed to be picked at earlier maturity stages than those that were directly ripened. The optimum harvest maturity of NMF UFSun for the low temperature storage treatment was more advanced than that of the other three cultivars due to abnormal softening found in the lower MGs after ripening. Linear correlation analyses showed that the skin ground color (GC) a* values of bothMFcultivars andNMF'UFSun' were highly correlated with the flesh color (FC) a* values, suggesting that GC a* values can be an informative harvest indicator for this NMF cultivar instead of the traditionally used FC. The GC a* values also had high linear correlation with TA for all four cultivars, suggesting that TA can be a potential maturity index for both MF and NMF peaches. Significant correlations of GC a* values and flesh firmness (GC-FF) were found in all four cultivars in one year but only in MF peaches in both years, showing that flesh firmness was the most consistent maturity indicator for the MF cultivars in this study. [ABSTRACT FROM AUTHOR]

Highlights • Harvest maturity of Eureka lemon affects the cold storage life and fruit quality. • Lemon fruit harvested at green stage can be stored at 10 °C up to 90 days. • Lemon fruit harvest at yellow stage are suitable for 30 days cold storage (10 °C). • Total antioxidant capacity in the juice decreased with the extension of cold storage period. • Levels of citric, malic and fumaric acids in cold stored fruit decreased from green to yellow stage. Abstract Lemon fruit is usually harvested at different maturity stages to suit the market requirements. The harvest maturity stage influence the postharvest quality of different fruits during storage. Therefore, the effects of three different maturity stages (green, green-yellow and yellow stages) and cold storage periods (30, 60 and 90 days) at 10 °C on Eureka lemon fruit quality were investigated. The quality parameters such as fruit weight loss, fruit colour parameters i.e., L*, a*, b*, C* (chroma) and h ° (hue angle), soluble solids content (SSC), titratable acidity (TA), individual organic acids, vitamin C and total antioxidant capacity in the fruit juice were estimated. Mean fruit weight loss, SSC and TA in the juice of the cold stored fruit decreased significantly from green stage to yellow stage and increased significantly with the extension of cold storage periods. Mean L*, a*, b*, C* values in the cold stored fruit increased significantly from green stage to yellow stage and also with the extension of cold storage periods. However, mean h ° in cold stored fruit decreased significantly from green stage to yellow stage or with the extension of cold storage periods. Citric acid was recorded to be a prominent individual organic acid in the juice of the lemon fruit. Means levels of citric acid, malic acid and fumaric acid in the juice of cold stored fruit decreased significantly from green to yellow stage. Whilst with the extension of cold storage period the mean citric acid and succinic acid levels in the fruit juice increased significantly and malic acid and fumaric acid levels decreased significantly. Vitamin C content in the juice of cold stored fruit was not significantly affected by the harvest maturity stages and cold storage periods. Mean total antioxidant capacity in the juice of cold stored fruit decreased significantly with the extension of storage period. In conclusion, the harvest maturity of Eureka lemon affects the cold storage life and fruit quality. Considering different fruit quality parameters, the lemon fruit harvested at yellow stage are suitable to store for 30 days and the fruit harvested at green stage can be stored up to 90 days at 10 °C. [ABSTRACT FROM AUTHOR]

Highlights • Harvest maturity has a significant impact on the aroma of Cascade hops. • Citrusy aroma in Cascade hops increases with harvest maturity. • Late harvest Cascade hops have higher total oils and amounts of aroma volatiles. • As Cascade hops mature on bine, bound thiols decrease while free thiols increase. • Later harvested Cascade hops are likely to be better suited for dry-hopping. Abstract The impact of ripening on the dry-hop aroma potential and chemical development of Cascade hops is not well understood. Therefore, 5–6 weekly hop samples were collected over the 2014, 2015 and 2016 harvests. Concentrations of humulones did not change as a function of harvest date, while total hop essential oil content displayed significant positive trends. Concentrations of thiol precursors decreased over harvest while concentrations of free thiols increased. These weekly samples were used to dry-hop an unhopped base beer. Overall hop aroma intensity and citrus quality attributed to beer during dry-hopping increased as a function of harvest date. These results suggest that for brewers to maximize the efficiency of hop usage, early harvested Cascades might be better for bittering, while, later harvested Cascades might be better for dry-hopping or aroma additions because they attributed more intense citrusy aromas to beer and had higher concentrations of free thiols and terpene alcohols. [ABSTRACT FROM AUTHOR]

[Objective] The puipose of the article was to ascertain the precise criterion of maturity of fresh tobacco leaves. [Method] Using flue-cured tobacco K326 as test material, the effects of different maturity were studied on the botanical characteristics, photosynthetic characteristics, main chemical components, tissue structure and cell ultrastructure, as well as the yield and quality of due-cured tobacco leaves. [Result]The best quality, the most harmonization of the internal chemical composition and the highest quality of sensory evaluation were the proper maturity treatment of the tobacco leaves. Through the best treatment of production and quality, the standard of the proper maturity was deduced, and the indexes of botanical characteristics of the freshly harvested K326 middle part were first explored. Several botanical characteristics were the leal' color yellowish, yellowing by 80 % . 60 % whitening of main vein, 40 % whitening of branch vein, stem and leaf angle of 70°, 70 % mature spots, hair loss nearly 50 % . The other indexes were SPAD value of middle tobacco leaves 23. 5, total sugar content 14.02 %, reducing sugar content 10.63 %, starch content 25. 42 %, protein content 12.02 %, palisade tissue thickness 58. 94 μm。, sponge tissue thickness 68.54 μm。. [Conclusion] This study provided a theoretical basis for improving the reasonable maturity and easy roasting of K326 varieties. [ABSTRACT FROM AUTHOR]

Highlights • Ripe fruit harvested at sprung stage had highest levels of lupeol and mangiferin. • Ripe fruit harvested at sprung stage had highest level of phenolic acids. • Tree ripe fruit had the highest levels of ascorbic acid and carotenoids. • Ripe fruit harvested at sprung stage offer maximum health benefits. Abstract Mango (Mangifera indica L.) fruit is known as a good source of lupeol, mangiferin and phenolic acids. However, the effect of harvest maturity on the concentrations of these compounds in the pulp and peel of ripe 'Kensington Pride' mango fruit has not been reported. Thus, quantitative analysis of lupeol, mangiferin, phenolic acids and other important health-promoting compounds in the pulp and peel of ripe mango fruit harvested at four different maturity stages namely, green mature (commercial standard), sprung stage, half ripe and tree ripe was carried out. The highest concentrations of lupeol, mangiferin, vanillic acid, ferulic acid and caffeic acid in both pulp and peel and gallic acid, chlorogenic acid and total phenols in the peel were recorded in ripe fruit harvested at the sprung stage. The highest concentrations of ascorbic acid and total carotenoids in pulp and total antioxidant capacity in peel were recorded in the fruit harvested at tree ripe stage, whilst the highest antioxidant capacity in ripe pulp was recorded in those fruit harvested at half ripe stage. The sprung stage could, therefore, be considered as the best stage to harvest to obtain mango fruit with enhanced health benefits. [ABSTRACT FROM AUTHOR]

This study investigated factors influencing susceptibility and development of physiological disorders and decay expressed after long-term storage in 'Gala' apple fruit (Malus domestica Borkh.). Five experiments were performed over ten production years with fruit from two environmentally different orchard locations in a humid subtropical climate at 990 m (warmer) and 1415 m above sea level. Fruit were harvested at two maturity stages (early and advanced), treated or not treated with 1-methylcyclopropene (1-MCP) and stored at 0.5 °C or 2 °C in a controlled atmosphere (CA, 1.5 kPa O 2 and 2.5 kPa CO 2), for 240 d plus 7 d shelf life. In one experiment, fruit were stored in CA with CO 2 concentrations of 1.5 or 3 kPa. The relationship between fruit mineral composition and physiological disorders was assessed in one production year. Flesh browning (FB) was the predominant disorder, followed by decay, cracking, and lenticel breakdown-wet (LB-wet). The average severity index of lenticel breakdown-dry (LB-dry), leather blotch and bitter pit were low and variable across production years. The FB index was lowest in fruit produced at the colder orchard location, early harvest, treatment with 1-MCP, and storage at 2 °C. These factors also influenced fruit softening after storage. The major source of variance of the FB index in order of decreasing contribution were harvest maturity, production year, orchard location, 1-MCP and storage temperature. Production year variability of FB index correlated positively with early summer rain and negatively with early spring temperature. A weak positive correlation was also found between FB index and fruit K+Mg/Ca ratio. Higher CA CO 2 concentration increased FB in fruit stored at 0.5 °C but not at 2 °C. The same factors affected decay, cracking and LB-wet disorder similarly as for FB, except that decay and cracking were not consistently affected by storage temperature, and decay and LB-wet were not impacted by 1-MCP. Storage temperature had the most influence on the variance of LB-wet. LB-dry was highest in late harvest fruit and, in the production year with the highest index, in fruit stored at 0.5 °C. Leather blotch was highest in early harvest fruit and in fruit stored at 0.5 °C. 1-MCP treatment did not affect disorders other than FB and cracking. These results suggest that interactions among harvest and postharvest factors influence the development of 'Gala' FB and other disorders and indicate a possible relationship of chilling in FB development. The information may be useful for implementing practical strategies to reduce the development of these postharvest disorders in 'Gala' apple fruit. • Flesh browning (FB) is the predominant disorder in long-term stored 'Gala' apples. • Harvest maturity and production year weather are major sources of FB variance. • Summer rainfall is associated with physiological disorders and decay incidence. • Storage temperature and 1-MCP treatment impact some disorders. • Unusual lenticel breakdown-wet disorder is described. [ABSTRACT FROM AUTHOR]

The objective of this research was to evaluate whether an electronic tongue (e-tongue) could differentiate “taste” profiles of full ripe tomato fruit of different cultivars, harvest maturities, and exposure to refrigeration or blanching. The four cultivars included: two common commercial cultivars, ‘Tygress’ and ‘FL 47’, with round shape and firm texture; ‘Tasti-Lee’, a hybrid with high lycopene content due to the crimson gene for the premium tomato market; and ‘Cherokee Purple’, an heirloom cultivar that consistently ranked very high in taste tests. Commercially, tomatoes are often harvested at the mature green (MG) stage for the fresh fruit and food service markets, and traditional vine-ripe harvested tomatoes are generally sold directly at farmer’s markets. To assess the effect of harvest maturity on fruit flavor once the fruit are fully ripened, fruit were harvested at six maturities from MG to full red. ‘Tygress’, ‘FL 47’, and ‘Tasti-Lee’ fruit all had similar total soluble solids (TSS) and titratable acidity (TA) content regardless of harvest maturity. Nonetheless, ‘Cherokee Purple’ had much higher TSS and TA at all but the MG harvest stage. E-tongue tests not only confirmed the differences detected in TSS/TA data, but also differentiated between the three commercial cultivars, and six harvest maturities. Both refrigeration and blanching are common kitchen practices and they were tested on ‘Tasti-Lee’ fruit for which some changes in the taste profiles were found by e-tongue, especially for the refrigeration treatment. E-tongue sensors ZZ, JE, BB, HA, and JB data correlated to TSS and TA, with significantly high correlations with TSS. E-tongue profiles not only significantly related to TSS, but successfully predicted TSS. [ABSTRACT FROM AUTHOR]

Summary: Polyphenol composition and antioxidant capacities of peel and pulp tissues of six apricot varieties were determined. Variations in polyphenol and antioxidant capacity based on variety (early‐maturing varieties and late‐maturing varieties) and harvest maturity (green mature and full mature) were assessed. The results of principal component analysis revealed that (+)‐catechin made the most important contributions to the antioxidant capacities of the pulp. As the (+)‐catechin content in ‘Dajie’ apricot decreased by 36.8% from green mature to full mature, the antioxidant capacities determined by ABTS free radical scavenging assay, DPPH free radical scavenging assay and cupric ion reducing antioxidant capacity assay decreased by 50.0%, 45.2% and 45.8%, respectively. Levels of phenolic compounds in the apricot peels were approximately 2–4 times higher than those of the pulps. Quercetin‐3‐rutinoside may be substantially responsible for the antioxidant capacities of the peels. The late‐maturing varieties tended to have higher levels of phenolic compounds and higher antioxidant capacities than the early‐maturing varieties. The antioxidant capacities in green mature apricots were much higher than those of full mature apricots. [ABSTRACT FROM AUTHOR]

The aim of this study was to quantify the nutrient composition, neutral detergent fibre (NDF) digestibility (in vitro) and methane (CH4) emission potential of commonly used tropical forages in rabbits. Seven fodder species, namely, Trifolium alexandrinum, Trifolium resupinatum, Avena sativa, Triticum aestivum, Hordeum vulgare, Brassica campestris, Cichorium intybus; and seven grass species, namely, Pennisetum purpureum, Panicum antidotale, Cenchrus ciliaris, Pennisetum orientale, Setaria anceps and Atriplex lentiformis were evaluated at early, mid and late stages of maturity. At each maturity, samples were collected from four replicate plots of each species, and subsequently analyzed for the contents of dry matter (DM) and nutrient composition. The DM and NDF degradability, and CH4 emission was measured using an in vitro gas production system. The CH4 concentration in the gas was measured using Gas Chromatography. Large variation (P < 0.001) was observed for contents of all measured chemical components among the forage species. With advancing maturity, the contents of crude protein (CP), ether extract, and hemicelluloses decreased (P ⃞ 0.001) with concomitant increase (P ⃞ 0.001) in NDF content. Moreover, in vitro DM and NDF degradability decreased (P ⃞ 0.001) and CH4 emission increased (P ⃞ 0.001) with increasing maturity. Overall, the fodder species had higher fiber digestibility and produce less CH4 as compared to grass species, and among the fodder species T. alexandrinum had higher fiber degradability (48%) and produced less CH4 (7.2 ml/ 100 g organic matter) at early maturity, and could be an ideally fed to rabbits as forage sources. This study highlights that forage species and harvest maturity has a profound influence on nutrients supply to rabbit and on CH4 emission to the environment. [ABSTRACT FROM AUTHOR]

• Onset of severe cosmetic skin damage was a main barrier to deliver high quality mango. • Mango softening becomes an issue after 24 days simulated shipment. • Maturity selection mitigates early incidence of flesh browning during cold shipment. • Transportation temperature ≥ 10 °C is recommended to minimize chilling injury. • Skin damage is mainly a cosmetic problem that does not affect mango flavor. About 85 to 90% of mangos imported to the United States from Mexico are hot water-treated (HWT). Mango chilling injury (CI) disorder limits prolonged low-temperature storage and affects the ability of shippers to transport mangos over long distances. Imported mangos display various CI symptoms that influence fruit postharvest quality, such as grayish, scald-like skin discoloration, lenticel spotting, skin pitting, loss of flesh color and flesh browning. There is limited information available on the interaction between harvest maturity, temperature and duration of exposure and their effects on postharvest life. We examined the relationship between cultivar, maturity stage at harvest, shipping temperature, and shipping duration of HWT mangos; the onset and severity of CI incidence, along with impact on consumer quality, and used the data to predict shipping-distribution postharvest life. Among the tested cultivars, 'Tommy Atkins' showed high incidence of skin damage (41%) after 10 days of cold storage, among all temperatures and maturity stages. Skin damage was the main barrier affecting postharvest quality. Within 24 days of simulated shipment, 'Tommy Atkins' showed a minimum of 11% incidence of flesh damage among temperatures and maturity stages. The onset of flesh damage occurred much later than skin damage and its incidence was low and manageable by selecting cultivar, harvest maturity and temperature during shipment to prolong postharvest life. To avoid CI during transportation and assure high consumer quality, HWT mangos should be transported at ≥ 10.0 to 12.5 °C. However, softening and decay incidence may become a problem during distribution at the destination. Therefore, improved packaging to protect soft mangos during handling at the receiving end and consumer educational programs are critical. [ABSTRACT FROM AUTHOR]

To find out the appropriate number and harvest maturity of tobacco leaves for cigar variety (GH1) in Shifang area, the effects of the number of leaves and harvest maturity on the chemical composition and the quality of tobacco leaf were analyzed; The amount of total nitrogen and nicotine in cigar tobacco leaves were significantly influenced by the number of tobacco leaves, while the contents of ash and potassium in tobacco leaves were not significantly affected; Both of the number and harvest maturity affected sensory quality of cigar tobacco leaves significantly, and harvest maturity was the more powerful one; The optimal number of leaves for cigar variety (GH1) was 16. When the upper leaves were at stage of under-ripe or delayed in 3 days, they were suitable for harvest, while the harvest of lower part leaves should be 6 days later than the stage of under-ripe. [ABSTRACT FROM AUTHOR]

‘Bartlett’ pear fruit has a relatively short storage life due to increased ethylene production induced by cold storage. The effects of preharvest aminoethoxyvinylglycine (AVG) (an ethylene biosynthesis inhibitor) spray rate and timing on storability of ‘Bartlett’ pear fruit at three harvest maturities [H1: control fruit firmness (CFF) ≈ 84.5 N; H2: 12 d after H1 when CFF ≈ 76.0 N; and H3: 17 d after H1 when CFF ≈ 73.4 N] were measured with respect to ethylene production, storage quality and ripening capacity during 5 months of storage at −1.1 °C. Compared to non-treated control, AVG at 60 mg L −1 applied 1 week before H1 (WBH1) suppressed ethylene production, respiration rate, reductions in fruit firmness and green color, and reduced senescence disorders (e.g., by 81.5% and 54.0%) while maintaining ripening capacity for H1 and H2 fruit. Compared to 60 mg L −1 , AVG at 120 mg L −1 applied 1WBH1 had similar effects on storage quality but delayed ripening capacity by one month. AVG at 30 mg L −1 applied 1 WBH1 and 120 mg L −1 applied 2 WBH1 had little effect on any of the storage responses measured. AVG treatment did not affect ethylene production or storage quality of H3 fruit. AVG at 60–120 mg L −1 applied 1 WBH1 and 120 mg L −1 applied 2 WBH1 did not affect the initial harvest maturity (H1), but delayed fruit maturation on the tree by 5–7 d. These results suggest that preharvest AVG treatment efficacy on extending harvest window and reducing storage losses of ‘Bartlett’ pear is influenced by application rate, timing and fruit harvest maturity. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of harvest maturity and ripeness on consumer preference for eating quality of European pears. ‘Forelle’, ‘Packham’s Triumph’ and ‘Abate Fetel’ pears were harvested within the commercial harvest window (Harvest 1 = H1) and again a month later (Harvest 2 = H2) from separate trees. Fruit were kept at −0.5 °C for four and three months for H1 and H2, respectively. H1 pears were ripened at 20 °C for 7 days while H2 pears were taken out of cold storage the day before analysis. Physicochemical measurements were taken, sensory attributes assessed, and consumers from different ethnic groups recorded their preferences for the eating quality of the pears. Principal component analysis (PCA) was performed to project physicochemical measurements onto the sensory space to investigate the eating quality parameters that associated with each of the treatments. Consumers segregated into two groups based on their eating quality liking preferences. Group 1 (33% of the total consumer group) preferred the characteristics of crispness, hardness and firmness, while group 2 (67%) preferred pears high in melt character, juiciness, overall pear flavour and sweet taste. These last characteristics were the most prominent in H1 ‘Packham’s Triumph’ pears that were ripened for 7 days. Most local pear consumers clearly preferred ripe fruit and if the industry could find a way to deliver such a product to them, while still minimising fruit lost due to over ripeness or bruising, the pear industry could possibly increase consumption of fresh pears. There is, however, also a local market for crisp pears. Eating quality of ‘Forelle’ was preferred as a firmer H2 pear, while there was no overall difference in preference between H1 and H2 of ‘Abate Fetel’. ‘Forelle’ and ‘Abate Fetel’ could therefore be suitable for this firmer pear eating market. [ABSTRACT FROM AUTHOR]

In this study ‘Bartlett’ pear fruit from two harvest dates were stored under normal atmosphere and ultra-low oxygen (ULO: 0.8 kPa O 2 , <0.5 kPa CO 2 ) at +1 °C and −1 °C. Storage under ULO at −1 °C greatly delayed ripening, as demonstrated by maintained firmness and suppressed synthesis of aroma volatiles after storage. ULO storage also suppressed synthesis of esters, including two character-impacting compounds: methyl and ethyl (2 E ,4 Z )-deca-2,4-dienoate. Synthesis of hexyl acetate was suppressed under ULO storage regardless of temperature, while ethyl acetate synthesis was suppressed only by ULO at −1 °C. The levels of most aroma volatiles were recovered after the following 10 d of shelf-life, although with significantly lower recovery for methyl and ethyl (2 E ,4 Z )-deca-2,4-dienoate in fruit under ULO storage. Although synthesis of aroma volatiles was most suppressed under ULO at −1 °C, butyl and hexyl acetate levels recovered better in fruit under ULO storage at −1 °C than at +1 °C. Acetaldehyde and nonanal were the principal aldehydes present, with levels that were higher in early harvested fruit and in fruit stored at +1 °C. Using multivariate analysis, we found two clusters one for after storage and the other for after shelf life samples, with the exception of pears after storage and after shelf life at +1 °C and normal atmosphere positioned on the lower side of graph Overall, this analysis discriminated between mentioned storage conditions that are specifically defined by hexylacetate and decanal on the one side and ethyl butanoate, pentyl acetate and α-farnesene on the other side. [ABSTRACT FROM AUTHOR]

The objectives were to evaluate the effect of harvest maturity of whole-crop oat (Study 1) and whole-crop barley (Study 2) on forage intake and sorting, ruminal fermentation, ruminal digestibility, and total tract digestibility when fed to beef heifers. In Study 1, 3 ruminally cannulated heifers (417 ± 5 kg) were used in a 3 × 3 Latin square design with 24-d periods. Whole-crop oat forage harvested at the late milk (LMILK), hard dough (HD), or ripe (RP) stages was fed for ad libitum intake and heifers were supplemented (1% of BW) with alfalfa pellets, barley grain, canola meal, and a mineral and vitamin pellet. Maturity at harvest for whole-crop oat did not affect (P ≥ 0.058) forage intake, DE intake, amount of forage refused, ruminal short-chain fatty acid concentration, or digestibility of DM, OM, NDF, and ADF. Ruminal starch digestibility decreased (P < 0.001) from 92.6% at the LMILK stage to 90.0% at the RP stage, with total tract starch digestibility decreasing (P = 0.043) from 95.8% at the LMILK stage to 94.8% at the RP stage. Ruminal CP digestibility was reduced at the HD stage compared with the LMILK and RP stages (P < 0.001). Mean ruminal pH was greatest for the LMILK stage (6.36; P = 0.003) compared with the HD and RP stages (6.30 and 6.28, respectively). In Study 2, 6 ruminally cannulated heifers (273 ± 16 kg) were used in a replicated 3 × 3 Latin square design with 24-d periods. Dietary treatments included ad libitum access to whole-crop barley harvested at the LMILK, HD, or RP stage and a constant rate (0.8% BW) of supplement containing alfalfa pellets, barley grain, canola meal, and a mineral and vitamin pellet. Dry matter intake, ruminal content mass, and feeding behavior were not affected by harvest maturity (P ≥ 0.16). There was a decrease in total tract digestibility of DM, OM, and NDF observed at the HD stage compared with the LMILK and RP stages (P ≤ 0.004). Ruminal NDF digestibility decreased from 69.7% at the LMILK stage to 54.4% at the HD stage and 54.9% at the RP stage (P = 0.001), whereas ruminal ADF digestibility decreased from 70.0% at the LMILK stage to 44.4% at the HD stage and 42.5% at the RP stage (P = 0.002). Minimum and mean ruminal pH were least for the LMILK stage, intermediate at the RP stage, and greatest at the HD stage (P = 0.016 and P = 0.031, respectively). These data suggest that despite reductions in ruminal digestibility of NDF and ADF with advancing maturity, harvesting whole-crop oat and barley forage at the HD and RP stages of maturity did not negatively affect DMI, fermentation characteristics, or DE relative to whole-crop cereal forage harvested at the LMILK stage. [ABSTRACT FROM AUTHOR]

The ethylene biosynthesis inhibitor, 1-methylcyclopropene (1-MCP), has been commercially used to extend the storage life of European pear fruit and to allow shipment to distant markets. However, the influence of 1-MCP on the ability of fruit to ripen to an acceptable sensory quality has not been investigated in ‘Bartlett’ pear, one of the most aromatic of pear fruit. In the current study, early-, mid- and late-season ‘Bartlett’ pear fruit were treated with 0.6 μL L −1 1-MCP at 0 °C for 24 h, 100 μL L −1 ethylene at 20 °C for 24 h, or untreated before immediate transfer to 20 °C for ripening until eating soft (13 N firmness). Fruit from each treatment were subjected to objective and sensory quality evaluation once ripe. Sensory quality showed differences related to harvest maturity; the importance of harvest maturity depended on the treatment. Treatment with 1-MCP effectively slowed fruit ripening and therefore extended postharvest life, but also resulted in fully ripened pears with more desirable sensory traits, as compared with ethylene-treated and untreated pears. The enhanced sensory quality was related to higher sweetness, juiciness and pear aroma and reduced fermented aroma, gritty texture and tart taste. In addition, the sensory profiles of 1-MCP-treated pears were more stable among fruit from the three harvest dates than the ethylene-treated pears, which exhibited very different sensory profiles between early- and late-season fruits. [ABSTRACT FROM AUTHOR]

In the present study, we extend the concept of a functional mathematical index (FMI), introduced in previous publications, for the assessment and prediction of food quality and safety of jujube fruit, a medicinal food widely consumed in Asian countries. In this study the index has been applied to one field-grown jujube fruit harvested at eight stages of maturity and three commercial Korean jujube cultivars. The index allows quantitative evaluation of nutritional, health-promoting, and safety aspects based on reported essential amino acid and phenolic content and antioxidative and cancer-cell-inhibiting activities of the test substances. For example, the FMI values for the antioxidative capacities ranged from 0.36 to 0.87 and for the inhibition normal and cancer cells from 0.35 to 0.86, suggesting that consumers have a choice of selecting growth (maturity) stages of jujube fruit with optimum beneficial properties. The use of specific performance FMI values seems to be a better tool for predicting relative beneficial and adverse effects than prediction on the basis of concentrations of the nutritional and bioactive compounds. The FMI approach, that numerically scores compositional, nutritional, and health-related aspects of food, complements but does not replace standard statistical analysis of the original compositional analytical data from which this value is derived. The method can be used to detect critical points during growth and processing of food that make it possible to optimize nutritional and health benefits. [ABSTRACT FROM AUTHOR]

The aim of this study was to quantify the fatty acid (FA) content and composition of forages commonly fed to dairy animals in the tropics. Twelve forage species, namely, Trifolium alexandrinum, Cichorium intybus, Hordeum vulgare L., Medicago sativa, Avena sativa, Pennisetum purpureum, Setaria anceps, Sorghum almum, Panicum maximum, Rumex nepalensis, Panicum coloratum and Panicum antidotale were evaluated. Each forage species was grown in four replicate plots under standard agronomic conditions, and sampled at early, normal and late stages of maturity. The result of the present study showed that the chemical composition, dry matter digestibility and FA contents varied (P < 0.001) among forage species and harvest maturity. Linolenic acid (C18:3n-3), palmitic acid (C16:0) and linoleic acid (C18:2n-6) were the predominant FAs with an average content of 8.65, 3.61 and 2.38 g/kg dry matter (DM), contributing on average to 53%, 22% and 14% of the total measured FAs, respectively. Among the individual FAs, C18:3n-3 had the largest variation ranging from 4.26 to 17.43 g/kg DM at first harvest. The content of C16:0, C18:2n-6 and C18:3n-3 decreased (P < 0.001) with maturity, with the largest decrease being observed in C18:3n-3. This study highlights that harvest management is an important tool to manipulate the FA contents and composition within a forage species. [ABSTRACT FROM AUTHOR]

Extending the storage potential of feijoa would enable export to new markets. This work investigates the effect of combinations of 1-methylcyclopropene (1-MCP) and reduced oxygen atmospheres at 4 °C on feijoa quality. After harvest, feijoa were treated at 20 °C with 500 nL L−1for 3 h or 1000 nL L−1for 12 h of 1-MCP and air (as a control). Subsequent storage conditions at 4 °C were either: 2 kPa O2and 0 kPa CO2; 5 kPa O2and 0 kPa CO2; or air (as a control). Fruit were subsequently assessed fortnightly for up to 10 weeks. 1-MCP treatment was found to have no impact on delaying deterioration during storage. Reduced oxygen atmospheres delayed loss of firmness and titratable acidity during storage. However, after 4 weeks of storage, surface injury was most severe in the 2 kPa O2treatment. Further research on extending storage life of feijoa is required. [ABSTRACT FROM PUBLISHER]

The efficacy of 1-methylcyclopropene (1-MCP) in extending storage life of the Pacific Northwest ‘Bartlett’ pear is inconsistent. The effects of harvest maturity [H1: flesh firmness (FF) ≈ 83.6 N; H2: FF ≈ 74.8 N], production elevation (E1 ≈ 150 m; E2 ≈ 610 m), and holding temperature (0 and 5 °C) prior to application of 1-MCP have been measured with respect to ethylene production, fruit quality, and storage disorders of ‘Bartlett’ fruit during 6 months of storage at −1.1 °C. 1-MCP at 0.3 μL L −1 for 24 h at 0 °C inhibited ethylene production, FF and green color losses, senescence disorders, and friction discoloration for H1 fruit from both elevations. However, 1-MCP efficacy was reduced moderately in E1H2 fruit and reduced to a greater extend in E2H2 fruit. Internal ethylene concentration (IEC) at harvest was not detected in H1 fruit from either elevation, but it accumulated in E1H2 and E2H2 fruit (E2H2 > E1H2). The holding temperature at 5 °C but not 0 °C for 12 d between harvest and 1-MCP treatment increased fruit IEC and ethylene production rate and reduced the fruit response to subsequent 1-MCP treatment. The fruit physiological stage at the moment of 1-MCP treatment determined the efficacy of 1-MCP in extending the storage life of ‘Bartlett’ pears. 1-MCP retarded development of ripening capacity and 10–14 d at 20 °C were needed to ripen 1-MCP treated ‘Bartlett’ pears to optimum eating quality following 5–6 months of cold storage. [ABSTRACT FROM AUTHOR]

Zeaxanthin, along with its isomer lutein, are the major carotenoids contributing to the characteristic colour of yellow sweet-corn. From a human health perspective, these two carotenoids are also specifically accumulated in the human macula, and are thought to protect the photoreceptor cells of the eye from blue light oxidative damage and to improve visual acuity. As humans cannot synthesise these compounds, they must be accumulated from dietary components containing zeaxanthin and lutein. In comparison to most dietary sources, yellow sweet-corn ( Zea mays var. rugosa ) is a particularly good source of zeaxanthin, although the concentration of zeaxanthin is still fairly low in comparison to what is considered a supplementary dose to improve macular pigment concentration (2 mg/person/day). In our present project, we have increased zeaxanthin concentration in sweet-corn kernels from 0.2 to 0.3 mg/100 g FW to greater than 2.0 mg/100 g FW at sweet-corn eating-stage, substantially reducing the amount of corn required to provide the same dosage of zeaxanthin. This was achieved by altering the carotenoid synthesis pathway to more than double total carotenoid synthesis and to redirect carotenoid synthesis towards the β-arm of the pathway where zeaxanthin is synthesised. This resulted in a proportional increase of zeaxanthin from 22% to 70% of the total carotenoid present. As kernels increase in physiological maturity, carotenoid concentration also significantly increases, mainly due to increased synthesis but also due to a decline in moisture content of the kernels. When fully mature, dried kernels can reach zeaxanthin and β-carotene concentrations of 8.7 mg/100 g and 2.6 mg/100 g, respectively. Although kernels continue to increase in zeaxanthin when harvested past their normal harvest maturity stage, the texture of these ‘over-mature’ kernels is tough, making them less appealing for fresh consumption. Increase in zeaxanthin concentration and other orange carotenoids such as β-carotene also results in a decline in kernel hue angle of fresh sweet-corn from approximately 90° (yellow) to as low as 75° (orange-yellow). This enables high-zeaxanthin sweet-corn to be visually-distinguishable from standard yellow sweet-corn, which is predominantly pigmented by lutein. [ABSTRACT FROM AUTHOR]

Background: Winter annual crops such as winter rye (Secale cereale L) can produce biomass feedstock on seasonally fallow land that continues to provide high-value food and feed from summer annuals such as corn and soybeans. As energy double crops, winter grasses are likely to be harvested while still immature and thus structurally different from the fully senesced plant material typically used for biofuels. This study investigates the dynamic trends in biomass yield, composition, and biological solubilization over the course of a spring harvest season. Results: The water soluble fraction decreased with increasing maturity while total carbohydrate content stayed roughly constant at about 65%. The protein mass fraction decreased with increasing maturity, but was counterbalanced by increasing harvest yield resulting in similar total protein across harvest dates. Winter rye was ground and autoclaved then fermented at 15 g/L total solids by either (1) Clostridium thermocellum or (2) simultaneous saccharification and cofermentation (SSCF) using commercial cellulases (CTec2 and HTec2) and a xylose-fermenting Saccharomyces cerevisiae strain. Solubilization of total carbohydrate dropped significantly as winter rye matured for both C. thermocellum (from approximately 80% to approximately 50%) and SSCF (from approximately 60% to approximately 30%). C. thermocellum achieved total solubilization 33% higher than that of SSCF for the earliest harvest date and 50% higher for the latest harvest date. Potential revenue from protein and bioethanol was stable over a range of different harvest dates, with most of the revenue due to ethanol. In a crop rotation with soybean, recovery of the soluble protein from winter rye could increase per hectare protein production by 20 to 35%. Conclusions: Double-cropping winter rye can produce significant biomass for biofuel production and feed protein as coproduct without competing with the main summer crop. During a 24-day harvest window, the total carbohydrate content remained relatively constant while the early-harvest yielded much higher carbohydrate solubilization for both C. thermocellum fermentation and SSCF. C. thermocellum fermentation achieved higher carbohydrate solubilization than SSCF across all growth stages tested. Although winter rye's yield, composition, and biological reactivity change rapidly in the spring, it offers a substantial and stable income across the harvest season and thus flexibility for the farmer. [ABSTRACT FROM AUTHOR]

Some primary and secondary metabolites, as well as mineral nutrients in pulp, peel and juice obtained from four Serbian indigenous apple cultivars (Kožara, Kolačara, Budimka and Šumatovka) collected at two different developmental stages were studied. With advanced maturation soluble solids content, total and reducing sugars increased, while l -ascorbic acid content and titratable acidity decreased. Thirteen phenolic compounds were quantified using LC–MS/MS. The total phenolic content (TPC) ranged from 9.37 to 1440 mg/100 g fw, and 0.83 to 7.84 mg/100 g fw in peel and pulp samples, respectively. Quercetin derivatives were the major detected polyphenolic group. Majority of determined phenolic compounds were influenced by cultivar and the best sources were cultivars Kolačara and Budimka. The content of flavonols (with the exception of quercitrin) varied significantly depending on maturity at harvest. With regard to mineral analysis, K was the most abundant ranging from 104 to 158 mg/100 g fw in peel, 74.4 to 93.3 mg/100 g fw in pulp, and 77.1 to 91.5 mg/100 g fw in juice samples. Obtained results provide detailed information on nutritional potential and chemical composition of tested apple cultivars and thereby could encourage their wider cultivation and consumption. [ABSTRACT FROM AUTHOR]

Highlights: [•] Aqueous and gaseous 1-MCP effectively delayed ripening of avocado. [•] Higher concentrations of 1-MCP had the greatest effect on pulp textural parameters. [•] Gaseous 1-MCP had greater effect on late-season fruit quality than aqueous 1-MCP. [•] In general, ratings of overall liking were not affected by 1-MCP treatment. [ABSTRACT FROM AUTHOR]

Highlights: [•] We used the ‘fractionator’ tree sampling method for yield estimation and to study apple quality variability. [•] A sample of 78 apples collected from a 17ha orchard in about 5hours produced a yield estimate with −4.8% error compared to packing records. [•] Starch and fruit mass had fairly high variability; SSC and flesh firmness had moderate variability. [•] Only fruit mass variations could be significantly related to position of fruit in the canopy. [ABSTRACT FROM AUTHOR]

The variation in maturity at harvest during grain filling has a major effect on the carbohydrate composition (starch:NDF ratio) and fatty acid (FA) content of corn silages, and can alter the FA composition of milk fat in dairy cows. This study evaluated the effect of silage corn (cv. Atrium) harvested and ensiled at targeted DM contents of 300, 340, 380, and 420 g/kg of fresh weight and fed to dairy cows in combination with a highly degradable carbohydrate (HC) or lowdegradable carbohydrate concentrate, on the nutrient intake, milk yield, and composition of milk and milk fat. Sixty-four multiparous Holstein-Friesian dairy cows in their first week of lactation were assigned to the 8 dietary treatments according to a randomized complete block design. The 8 dietary treatments consisted of a factorial combination of the 4 corn silages and the 2 concentrates. Corn silages were offered ad libitum as part of a basal forage mixture, whereas the concentrates were given at the rate of 8.5 kg of DM/cow per day during the 15-wk experimental period. Dry matter, crude protein, and energy intakes did not differ across the corn silages. However, the intake of starch increased, and those of NDF and C18:3n-3 decreased with increasing maturation. Milk yield and composition were not different across the corn silages. Yield (kg/d) of milk, protein, and lactose was higher for low-degradable carbohydrate compared with HC concentrate-fed groups. Increasing maturity of corn silages decreased the content of C18:3n-3 and total n-3 and increased the n-6:n-3 ratio in milk fat. Concentrate type significantly altered the composition of all trans FA, except C18:2 trans-9,12. Inclusion of the HC concentrate in the diets increased the contents of all C18:1 trans isomers, C18:2 cis-9,trans-11, and C18:2 trans-10,cis-12 conjugated linoleic acid in milk fat. Milk fat composition was strongly influenced by the stage of lactation (wk 3 to 10). The content of all even short- and medium-chain FA changed with lactation, except C8:0 and C10:0. The content of C12:0, C14:0, and C16:0 and total saturated FA increased and the content of C18:0, C18:1 cis total, and total cis monounsaturated FA decreased with lactation. Maturity of the corn silages at harvest did not affect the production performance of dairy cows, but resulted in a decreased content of C18:3n-3, total n-3, and an increased n-6:n-3 ratio in the milk fat of dairy cows. [ABSTRACT FROM AUTHOR]

Mature green 'Baxi' banana ( Musa spp. AAA Group, Cavendish) fruits were harvested at 60% and 80% maturity stages. In order to evaluate the effects of harvesting at different maturity stages on storage quality and changes in sucrose-metabolizing enzymes, fruit firmness, disease index, contents of starch, and total soluble sugars were determined, and enzyme activities associated with sucrose metabolism was investigated under natural and accelerated (treated with ethylene) ripening conditions. In fruit treated with ethylene, changes in flesh firmness, total sugar content, starch content, disease index, and activity of sucrose phosphate synthase (SPS), sucrose synthase (SS), acid invertase (AI), and neutral invertase (NI) were accelerated dramatically compared with untreated fruit with both 60% and 80% maturity. When fruit ripened under natural conditions, the changes in firmness, disease index, starch content, total sugar content, SPS activity, SS, AI, and NI activity in fruit with 80% maturity were significantly faster than those in fruit with 60% maturity. On the contrary, when fruit ripened under accelerated conditions, no significant differences in firmness, sugar, starch, disease index, SPS, SS, AI, and NI were observed between fruit harvested at 60% or 80% maturity. It is suggested that storage quality and sucrose-metabolizing enzymes of banana fruit stored under natural conditions are related to harvest maturity stage; storage quality of fruit with lower harvest maturity is better than fruit with higher maturity. However, when fruit ripening is accelerated by ethylene, the harvest maturity stage has no influence on storage quality and changes in sucrose-metabolizing enzymes. [ABSTRACT FROM AUTHOR]

Sicyos is the only member of the Cucurbitaceae known to have water-impermeable seeds, that is, physical dormancy (PY), and development of seeds with PY has not been studied in detail in this family. Our primary aim was to describe seed development in Sicyos angulatus from pollination to seed maturity and to compare it with the development of water-impermeable seeds in other families reported in the literature. Full seed stage (highest moisture content [MC]) occurred 4–6 days after pollination (DAP) and physiological maturity occurred 20 DAP. Seeds became water impermeable 32 DAP, with 14.6% MC. The hilum was the site of water loss during the final stage of maturation drying. Excised embryos could germinate from 20 DAP to 36 DAP, whereas no intact seeds germinated during any stage of seed development. Mechanical scarification did not promote germination of seeds after the seed coat became water impermeable at 32–36 DAP. Based on a previous study of seed dormancy and germination in S. angulatus, we suggest that germination in these scarified seeds may have been prevented by resistance of inner membrane and fruit-seed coat to embryo expansion. The MC when seeds became impermeable (14.6%) is in the range of that reported for seeds of species in five other families with PY. Information on seed development in S. angulatus will be useful in planning the timing of management strategies for this pernicious annual weed. [ABSTRACT FROM AUTHOR]

Abstract: This study investigated the effect of irrigation on the ability of near-infrared (NIR) measurements to predict maturity stage of mango. Fruits from irrigated and non-irrigated trees were sampled on six dates during the final three weeks of development and subjected to NIR and conventional laboratory analyses. Spectral assessment showed differentiation between irrigated and non-irrigated fruits on earlier dates, which was not evident later on. NIR measurements of irrigated samples correlated well to dry matter, this was not the case for non-irrigated samples (r =0.80 compared to 0.57, respectively), while the reverse was true for acidity with r increasing from 0.55 to 0.85 between irrigated and non-irrigated. Second derivative spectra of all samples best correlated with acid content (r =0.73). Although dry matter was previously proposed as the most suitable parameter for NIR calibration, this study suggests acidity might be an appropriate harvesting index when considering irrigation effects. Interestingly, NIR technology has been found to adequately predict acidity in other fruits, but results of this study require additional investigation. [Copyright &y& Elsevier]

Changes in the activities of cell wall degrading enzymes such as pectinmethylesterase (PME), polygalacturonase (PG), pectate lyase (PL) and cellulase were studied in red fleshed dragon fruit, Hylocereus polyrhizus harvested at three different harvest maturities. PME activity increased in fruit harvested earlier as opposed to fruit harvested at ripe stage while PG activity increased in all three different stages. Activity of pectate lyase was almost invariable in all three different stages. As for younger fruit, the cellulase activity increased progressively while activity was found to be within the same range in fruit harvested at ripe stage. [ABSTRACT FROM AUTHOR]

A survey conducted in Western Kenya revealed that about 80% of farmers used farm-saved maize (Zea mays L.) seeds. During the survey, late harvesting, heavy Striga infestation, use of local varieties, and low soil fertility were identified as some of the constraints that farmers faced in on-farm maize-seed production. On-station and on-farm trials were carried out in seven divisions of western Kenya with the objective of testing an on-farm maize-seed production system and improving quality of farm-saved seeds. The trials were set up in a factorial design fitted as randomized complete-block design (RCBD). There were three factors each at two levels: time of harvest, variety choice, and fertilizer application. Results indicated that seeds harvested at harvest maturity had significantly better vigor (p = .001) and viability (p = .05) than those harvested at physiological maturity. The local landraces had significantly better vigor than Kakamega Striga-Tolerant Population '94 (KSTP), but differences in viability were not significant. Fertilizer application led to a significant increase in both vigor and viability. Harvesting of seeds at harvest maturity and application of appropriate quantities of nitrogen were, therefore, recommended to farmers as practices that led to an improved on-farm production system of maize. [ABSTRACT FROM AUTHOR]

Abstract: Mango fruit (Mangifera indica L.), cv. ‘Cogshall’, ‘Kent’ and ‘Keitt’ were harvested at different maturities (61–115d past flowering and 80–307averageg fresh weight for ‘Cogshall’) and at different sizes (364–1563 and 276–894averageg fresh weight for ‘Keitt’ and ‘Kent’, respectively). Immediately after harvest (green) or after 1 week of ripening at room temperature (ripe), fruit were homogenized or left intact and evaluated by electronic nose (enose) or by gas chromatography (GC) for aroma and other volatiles as well as for soluble solids and acids. Volatile data from the different harvest maturities and ripening stages were discriminated by using multivariate statistics (discriminant factor analysis). Both the enose and GC were able, in most cases, to separate fruit from different harvest maturities, especially for ‘Cogshall’ mangoes, at both the green and ripe stages as well as discriminate green from ripe fruit and fruit from the different varieties within a maturity stage. Solids and acids data indicated that later harvest maturities resulted in sweeter fruit and later-harvested fruit had a different volatile profile from earlier-harvested fruit. Mango fruit volatiles may be useful as maturity markers to determine optimal harvest maturity for mango fruit that results in full quality upon ripening. [Copyright &y& Elsevier]

Roma tomatoes ('BHN 467') were hand-harvested at mature-green color stage and treated with ethylene (100 μLmiddot;L-1 at 20 °C and 90% relative humidity) until reaching breaker (<10% red), pink (30%-60% red), or light-red ripeness stage (60%-90% red). Individual fruit at each ripeness stage were subjected to double impacts over the Iocule using a pendulum-impact device with a force equivalent to two 40-cm drops, followed by ripening at 20 °C. Fruit exhibited most noticeable increases in respiration and ethylene production within 1 hour and 1 day after impact, respectively. After 24 hours, respiration rates increased 40%-60% regardless of ripeness stage, while ethylene production in impacted breaker-stage fruit increased 3-fold (to 6.7 μL·kg-1·h-1). Fruit impacted at breaker stage softened 2 days earlier compared with non-impacted breaker fruit. Fruit impacted at all ripeness stages had higher electrolyte leakage and polygalacturonase (PG) activity during ripening than non-impacted fruit. After 6 days, electrolyte leakage in fruit impacted at light-red ripeness stage was 23% higher than non-impacted fruit; PG activity in breaker fruit increased 40% at 10 days over non-impacted fruit. No changes were observed for soluble solids content, total titratable acidity, pH, or sugar/acid ratio from impacts, independent of ripeness stage. [ABSTRACT FROM AUTHOR]

Abstract: Storage life of ‘Hayward’ kiwifruit (Actinidia deliciosa (A.Chev) C.F. Liang et A.R. Ferguson) is limited by excessive fruit softening. Discriminating fruit batches at harvest for fruit softening rate (k) would allow the industry to sell fruit batches with short storage life before they become over-soft. Stepwise discriminant analysis on four softening-rate groups (KG1 to KG4 with k values from 0.001 to 0.01) indicated that harvest maturity (i.e. the percentage of dry matter solubilized at harvest), fruit magnesium concentration (Mg), harvest date (days from 1st April), the ratio of calcium and nitrogen (Ca/N), pre-storage delay (days from harvest to the start of cool storage, ranged from 0–8d), and skin lightness measured at harvest had significant roles in fruit batch discrimination. Canonical discriminant analysis on two-thirds of the fruit batches (model building dataset) using the selected variables indicated that the first two canonical discriminant functions (CDF1 and CDF2) accounted for 95% variation of the four softening-rate groups were able to classify over 50% of the fruit batches to the correct group compared with 25% correct classification without the discriminant model. The standardized canonical coefficients indicate that fruit batches harvested late at advanced maturity with high Ca/N, high Mg, low skin lightness and short pre-storage delay are likely to soften slowly, consequently having good storage potential. For fruit batches harvested early at less mature stage, extending pre-storage delay may improve their storage potential. However, the delay could be detrimental to other fruit batches harvested late at advanced maturity. The discriminant model can be used to select premium fruit batches for long-term storage and to identify high-risk fruit batches that need immediate attention. The model may also help growers to identify limitations of their fruit. [Copyright &y& Elsevier]

Red Delicious producers in the USA face increased pressure to produce fruit with optimum ‘on-shelf’ dessert quality following storage. In addition to firmness and soluble solids measurement other ripening-related events affect flavor perception. Ester production is always closely linked to the onset of climacteric ripening, while prolonged low-oxygen storage is usually detrimental to volatile production. Experiments focused on timing of the optimum harvest for maintaining sweetness, sourness and aroma generating capacity during CA storage. In multiple-harvest experiments with ‘Redchief Delicious’ apples, we investigated the relationship between the internal ethylene maturity indicator and flavor retention and regeneration after storage for different lengths of time. Using a cohort of untrained panelists, it was found that overall flavor perception and perceived fruit ripeness begins to increase at the onset of the climacteric. CA conditions reduce post-storage volatile production when compared with those stored in refrigerated air although not to a level below those displayed in ‘over-mature’ fruit at harvest after 3 months in storage. As harvest maturity advanced, the time required to regenerate aroma volatiles to an ‘optimum’ level after removal from CA storage decreased markedly. A linear relationship between attainment of optimal eating quality and time out of storage was established. Firmness, soluble solids, and titratable acidity of fruit from all harvest dates remained at acceptable levels throughout the post-storage ripening period. [Copyright &y& Elsevier]

The correct assessment of harvest maturity stage of stonefruit is an important determinant of their quality when they reach the consumer. However, the current indices of ripening used (e.g. skin colour, firmness and soluble solids concentration) vary with cultivar, rootstock, growing conditions and seasonal climatic factors. To develop an index that is independent of environmental factors, total proteins were extracted from fruit and separated by 2D-PAGE. Four proteins (Z1, Z2, Y and X) that were synthesised in fruit a few days before optimum harvest maturity were identified in Japanese-type plums (Prunus salicina), peaches and nectarines (Prunus persica), and European plums (Prunus domestica). These proteins are first expressed a few days before optimum harvest date and their expression increases as the fruit mature. The N-termini of the three most prominent proteins from plums (Z1, Z2 and Y) were sequenced. There appears to be close homology between these proteins and those from a range of species including almond, grape and rubber. It appears that these proteins belong to a family of allergens common to plants whose function may be to confer some form of protection to the plant during periods of stress. These proteins may be used for the development of a test kit that will assist growers to determine optimum harvest maturity for cultivars of plums, peaches and nectarines. [Copyright &y& Elsevier]

Two experiments with common bean cultivars Rosecoco and Mwezi Moja aimed at increasing insight into differences in development with time of seeds from pods of different earliness classes within a crop. Pods were divided into three earliness classes (early, medium, and late) in relation to the fourth class, the overall crop. In all pod classes, cultivars and seasons, seeds achieved physiological maturity (PM: maximum dry weight) when fresh weight was at its maximum. PM was achieved at 58% seed moisture content in seeds from all pod classes and cultivars. Seeds from earlier pods tended to reach PM earlier than those from other classes. The time when seeds developed their final red purple colour pattern was a reasonable indicator of PM, though not completely accurate. Harvest maturity (HM: 20% seed moisture content) was reached earlier in earlier pods in cv. Rosecoco, but the timing was the same for all pod classes in cv. Mwezi Moja. The period for seeds to dry down from 58 to 20% moisture content was longer in seeds from earlier pods in cv. Mwezi Moja, but not in cv. Rosecoco. The course of decline in moisture content between 58 and 20% differed between pod earliness classes, but was not systematically affected by earliness. The timing of seed development in the overall crop could be explained by the timing of seed development in pods of different earliness classes. Relationships among seed moisture content and seed or pod colour in whole crops differed from those in pods of individual earliness classes. [Copyright &y& Elsevier]

Two field experiments with common bean cultivars Rosecoco and Mwezi Moja aimed at increasing insight into differences in development with time of viability and vigour in seeds from different pod earliness classes (early, medium, late pods), and in seeds from the overall crop. Viability was determined by the tetrazolium test. Maximum viability was achieved at moisture contents of 31–37% in seeds from all pod classes, which is well beyond physiological maturity (58% moisture content) and closer to harvest maturity (20% moisture content). No differences were found in the day at which maximum viability was achieved in different pod classes in Season 1, but in Season 2 maximum viability was achieved earlier in seeds from early (cv. Rosecoco) or medium (cv. Mwezi Moja) pods than in seeds from late pods. Seeds from the overall crop achieved the same maximum viability during the season as seeds from different pod earliness classes. Vigour was measured by seed electrical conductivity divided by seed weight (EC). Maximum seed vigour (minimum EC) was achieved around the physiological maturity in all pod classes. Minimum EC tended to be achieved earlier in seeds from earlier pods than in seeds from later pods. Early seeds showed a better vigour than later seeds, especially in Season 2. The vigour of seeds from selected pods at their optimum time of harvesting was higher than the vigour of seeds from all pods combined. [Copyright &y& Elsevier]

Humulus lupulus (hop) cone is a key ingredient in beer, which determines its taste and aroma. The impact of ripening on the bitter acids, aroma compounds, and polyphenols of hops has been reported separately, there is no systematic study on all three components. Here, three hop varieties ('TP1', 'TP2', and 'QTF') in China were sampled to investigate the correlation between the harvest maturity and these three components, which indicated that polyphenols synthesized earlier than hop bitter acids, followed by the aroma compounds. Variety differences of the hop cultivars prompted the obvious separation in the partial least-squares discriminant analysis (PLS-DA). Among three hop cultivars. 'TP1' with the highest contents of aroma compounds contributed to flower aroma, and with higher contents of bitter acids which contributed to bitter taste. In contrast, 'TP2' has been reported to be rich in caffeic acid, salicylic acid, syringaldehyde, (+)-catechin, and (−)-epicatechin. To analyze the hop aroma characteristics, two matrices of hop tea and late-hopped beer were prepared and used for sensory evaluation. Compared to 'TP2' and 'QTF', the hop tea with 'TP1' scored best for 'strong' (P < 0.01), 'herbal' (P < 0.05) and 'citrus' (P < 0.01). While the 'strong' and 'herbal' characteristics from terpene compounds receded in the late-hopped beer, the 'citrus' and 'fruity' notes from terpenol compounds remained noticeable. • Polyphenols synthesized before hop bitter acids, followed by the aroma compounds. • TP1 hop with the highest contents of aroma compounds contributed to flower aroma. • Aroma attributes of terpene/terpenol varied for hop tea and late-hopped beer. [ABSTRACT FROM AUTHOR]