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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 • 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]

• 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]

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]

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]

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]

• Quality of winter jujube fruit during cold storage was greatly affected by harvest maturity. • The winter jujube fruit at HRM stage maintained better edible quality after long-term storage. • The HRM stage fruit had higher consumer acceptability after long-term storage. • It is recommended to harvest winter jujube at HRM stage for long-term storage. Fruit maturity stage at harvest is a fundamental factor for successful storage and final quality of post-harvest fruit. The current study planned to investigate the changes in postharvest quality in winter jujube at three maturity stages (white maturity, half-red maturity, and red maturity stages) under cold storage (0 ± 1 °C). The results showed that there was significant effect among the maturity stage at harvest on storage quality parameters in winter jujube during cold storage. Fruit firmness, titratable acid (TA), L* , and b* in winter jujube fruit significantly declined from white maturity stage to red maturity stage, and decreased significantly with the extension of cold storage time. Decay incidence, ratio of sugar and acid (TSS/TA), a* , ethanol content increased from white maturity stage to red maturity stage, and rose significantly with increasing of cold storage time. At the end of storage, the white maturity stage showed the highest fruit firmness, TA content, L* , b* as well as the lowest decay incidence, a* , ethanol content, while the half-red maturity stage displayed the highest content of total soluble solid (TSS), ascorbic acid (AsA), total phenolics and total flavonoids as well as the lowest weight loss, respiration rate. In addition, the half-red maturity stage fruit maintained better sensory quality during the shelf life. Considering the results of all quality parameters mentioned above, the winter jujube fruit harvested at half-red maturity stages were the ideal harvest maturity for long-term low temperature storage attributing to its stable storability and a higher consumer acceptability after cold storage. [ABSTRACT FROM AUTHOR]

• There is phenotypic diversity related to growth patterns of the nance pulp. • Nance fruits showed climacteric ripening ethylene dependent. • The nance fruit are low in respiration and moderate in ethylene production. • The advance harvest of nance fruits gives a guideline to commercial use Nance [ Byrsonima crassifolia (L.) H.B.K.] belongs to a subgenus of Byrsonima Rich. ex Kunth that comprises approximately 200 species distributed in tropical and subtropical climates of Mexico, Central America and South America. Some of these species are endangered. Nance fruit contain functional nutrients but have not been commercially used. Local residents usually collect natural abscission fruit from ground and the shelf life is very short, only one or two days. Five nance phenotypes produced in Tabasco, Mexico, were studied at different stages of maturity to determine physical and physiological changes to establish harvest criteria. The results showed that the phenotypes yellow, yellow chintul and red chintul grew in direction of the equatorial diameter, while the green phenotype and green chintul grew in direction of the polar diameter. All the phenotypes studied showed significant changes in peel color, a decrease in peel firmness and increase in the content of total soluble solids of the pulp. The evidence found in these physical changes, as well as in the change in kinetics and production of carbon dioxide and ethylene, lead us to conclude that the phenotypes studied have a ripening climacteric pattern dependent on ethylene. Consequently, it is possible to harvest nance fruit directly from the tree to ensure a fruit visual, physical and eating quality to establish an industry. [ABSTRACT FROM AUTHOR]