Maturity indices leaflet of high marketable varieties ...anhdo.org.af/wp-content/uploads/2017/06/Citrus-Maturity-indices-leaflet.pdf · allow fruits / vegetables at its peak condition

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Maturity indices leaflet of high marketable varieties grown in

Jalalabad National Collection

MATURITY

It is the stage of fully development of tissue of fruit and vegetables only after which it will ripen

normally. During the process of maturation the fruit receives a regular supply of food material from the

plant. When mature, the abscission or corky layer which forms at the stern end stops this inflow.

Afterwards, the fruit depend on its own reserves, carbohydrates are dehydrated and sugars accumulate

until the sugar acid ratio form. In addition to this, typical flavour and characteristic colour also develop. it

has been determined that the stage of maturity at the time of picking influence the storage life and quality

of fruit, when picked immature like citrus during ripening and lacking in normal brix acid ratio or sugar

acid ratio, taste and flavour on the other hand if the fruits are harvested over mature or full ripe they are

easy susceptible to microbial and physiological spoilage and their storage life is considerably reduce.

Such fruits persist numerous problems during handling, storage and transportation. Therefore, it is

necessary or essential to pick up the fruits or vegetables at correct stage of maturity to facilitate proper

ripening, distant transportation and maximum storage life.

Horticultural maturity

It is a developmental stage of the fruit on the tree, which will result in a satisfactory product after harvest.

Physiological maturity

It refers to the stage in the development of the fruits and vegetables when maximum growth and

maturation has occurred. It is usually associated with full ripening in the fruits. The Physiological mature

stage is followed by senescence.

Commercial maturity

It is the state of plant organ required by a market. It commonly bears little relation to Physiological

maturity and may occur at any stage during development stage.

Harvest Maturity

It may be defined in terms of Physiological maturity and horticultural maturity, it is a stage, which will

allow fruits / vegetables at its peak condition when it reaches to the consumers and develop acceptable

flavour or appearance and having adequate shelf life.

Importance of Maturity Indices

Maturity Indices = Harvest Indices

Ensure Sensory Quality (Flavour, Colour, Texture, Aroma) and Nutritional Quality

Use-Fresh Market or Processed

Ensure an adequate Postharvest Shelf Life

Reduce substantial postharvest losses

Facilitate Scheduling of Harvest and Packing Operation

Facilitate Marketing- Standards

Facilitate Marketing over Phone or through Internet

http://anhdo.org.af/


Lower Maturity Never Ripens

Shrivels

Poor Flavor

No Repeat Buyer

Long Shelf-Life

Higher maturity More Decay

Better Flavor

Too soft

Bruises easily

Poor Shelf-Life

MATURITY INDEX The factors for determining the harvesting of fruits, vegetables crops according to consumer’s

purpose, type of commodity, etc and can be judged by visual means (colour, size, shape), physical means

(firmness, softness), chemical analysis (sugar content, acid content).

Maturity indices

Sign or indications of the readiness for harvest

Basis for determining harvest date

Two types of maturity indices

i) Subjective Qualitative

Use the senses (color, size, shape, sound, firmness, juice content etc.)

ii) Objective Quantitative

Are measurable indices (TSS, TA, Starch content, oil content, Firmness, dry matter, Days

after full bloom, heat degree day, respiration and ethylene production, production of

volatiles etc.)

Maturity indices should be

Simple, easy to carry out

Objective vs. subjective indicators

Related to quality

Related to storage life

Represents a progressive change with maturity

Permits prediction of maturity from year to year

Inexpensive



Limitations of maturity indices uses

Soil conditions, nutrition, irrigation

Season, climate

Position on the plant

Pruning and other cultural practices and management practices

Varieties

Methodology Involved In Highly Marketable Citrus

Varieties Maturity Indices Analysis

Weight of Fruit A sample of 10 fruit from each side of the tree were taken up comprised of different sizes

and weighed on the electric balance. Before weighing the weight balance was brought to zero

reading. The fruits were weighed in grams.

Peel Thickness Peel thickness was measured by vernier caliper and expressed in mm involving the peel of

fruit samples.

Peel Percentage Peel percentage of the varieties were calculated by the simple mathematical formula that is i.e.

Weight of peel x 100

Weight of fruit already calculated

Measurement of color

Must be typical of the variety on at least one third of the surface of the fruit. Must be typical

of the variety. However, fruit with light green colour not exceeding one fifth of the total surface

area of the fruit is allowed provided it satisfies the minimum requirements as to juice content.



Oranges produced in areas with high temperatures and high relative humidity conditions during

the developing period having a green colour exceeding one fifth of the surface area of the fruit are

allowed, provided they satisfy the minimum requirements as to juice content. Citrus fruit meeting

these maturity requirements may be ‘degreened’. This treatment is only permitted if the other

natural organoleptic characteristics are not modified.

Juice Percentage For calculating juice percentage, the juice was extracted from the fruit sample

excluding the entire rind. Fine plastic strainer was employed to strain the juice through a fine

sieve and the juice was placed into the container. The juice was weighed and recorded in

grams and the juice percentage was calculated according to simple formula

I.e. Net weight of the juice x 100

Weight of the fruit

Determination of T.S.S/Brix

The TSS was calculated by the digital refractrometer having automatic temperature

compensation. Before using refractrometer it was cleaned with the distil water and allowed to

dry up before testing the samples. A few drops of juice onto the stage of refractrometer were

dropped and T.S.S/brix reading was taken. Between the samples it was ensured that after taking

the reading the refractrometer baseline is maintained to zero.

Note: There is no measureable difference between TSS and Brix hence both are synonymous to

each other .1 obrix mean s 1% TSS and 10% TSS means 10 obrix.

Measurement of fruit firmness

Fruit firmness is affected by seasonal and orchard variability, tree vigour, fruit size, the

nitrogen and calcium levels of the fruit and the pre-harvest use of growth regulators. Fruit

firmness is measured with the use of a penetrometer (or pressure tester). Penetrometer

measurements provide an indication of the storage performance of the fruit. In many instances

pack house operators refuse fruit for long-term storage if the penetrometer reading is below a

specified level. In the case of citrus, this reading is almost 12 lbf.

Determination of Acidity

For calculating acidity juice was taken by using pipette. 5ml juice was taken from

conical flask and the pipette was cleaned up immediately. A digital Burette was used and 50

ml of 0.1 NaOH was put into the Burette. Then slowly added the N/10 NaOH solution drop by

drop to the flask and swirled until the color goes to a persistent pink at least for 30 seconds at



pH 8.2. Recorded the amount of N/10 NaOH used in ml. 1% phenolphthalein used as

indicator. Titration made against a dominant acid. In Citrus, citric acid is dominant acid.

Formula of Citric acid is as under

C6H8O7 = 192 Valence No= 3 =192/3 =64

Titration was made N/10 NaOH used x 0.0064/5 x 100 (N/10 NaOH used x 0.128).

1. Tarocco Gallo (Clone number: 7001)

Origin • Popular variety in Italy

Tree Characters

• Moderately vigorous

• Medium in size and irregular in form

• Moderately productive.

Fruit characters • Medium large to large,

globose to obovoide

• Flesh firm and juicy

• Rind medium thick

• Flavor rich

Seediness • 0-2

Adaptability • Well Adapted in Nangarhar

And cooler climatic conditions of kunar

Storage condition and Shelf Life:

Maturity Indices of 7001

Av. Weight of fruit 214.7

Av. Size of fruit (cm)

Length

Breath

7.37

7.50

Av. Peel thickness 36.51

Av. juice % 47.72

Av. Peel % 36.51

Av.Number of seeds/fruit 0 – 2

Av. T.S.S. % 9.65

Av. Acidity% 0.46

TSS/Acid ratio 20.98

Av. Yield /Tree (no. of

fruit)

450 – 550

Maturity Date Nov. – Dec.

Storage Condition Shelf life

Without Refrigerator at

Temperature 15 To 18°C

Fresh Orange

Waxed Orange

3 Weeks

6 Weeks

Refrigerator at 12 To 14 °C

and Relative Humidity 90 To

95%

Waxed Orange

10-16 Weeks



2. Lane late (Clone = 7107)

Origin

• It is presumed to be a tree mutation found in 1952 in

Australia.

Tree Characters

• Tree is of medium size with spreading habit and open canopy.

• Fruit is born in clusters and remains on the tree after longer period of maturity i.e. Dec-

May.

Fruit Characters

• Medium to large.

• Nice orange color.

• Remain firm on the tree well into Feb. and April without application of

Gibberellins or 2,

4, D.

Seediness

• 6 – 10

Adaptability

• Lane Late is at early stage of Experimentation.



Av. Weight of fruit 231


Length

Breath

7.47

8.44


Av. juice % 35.12

Av. Peel % 30.89

Av.Number of seeds/fruit 6-10




Fresh Orange

Waxed Orange

3 Weeks

6 Weeks



3. Navlina (Clone: 7002)

Origin • Is originated as a limb sport of

Washington Navel in California in1910.

Tree Characters • lacking in vigor, semi-dwarf and small

• Small dark green leaves

• Productive

• Trees are small to medium in size with

dark green foliage.

Fruit Characters • Medium to medium-large, spherical to

obovoid.

• Basal end commonly strongly furrowed.

• Color reddish-orange at maturity.

• Rind medium-thin and smooth.

• Flesh color deep; texture medium; juicy.

• Flavor sweet

• Very early in maturity.

• It is completely seedless variety.

Seediness • 0 – 2

Adaptability • This variety is well adopted in cooler

areas.

Av. T.S.S. % 10.2

Av. Acidity% 0.47



fruit)

400-500




95%

Waxed Orange

10-16 Weeks




Length

Breath

7.44

7.81


Av. juice % 45.52

Av. Peel % 31.15


Av. T.S.S. % 7.72

Av. Acidity% 0.42



fruit)

300 – 350




4. Moro Blood (Clone:7009)

Origin

• It is of sicilion origin and thought to have

Been developed as a limb sport from

The sanguinello MOs Cato variety

Tree Characters

• Medium vigor and size

• Spreading and round-topped

Fruit Characters

• Medium to medium-large

• Rind medium-thick, moderately

Adherent and somewhat pebbled

• Sub-globose, round or obovoid

• Flesh deeply pigmented (almost violet-red); juicy

• Deep red coloration, almost purple-red

• Very productive, early maturity

• Distinctive aroma, exotic berry-like flavor

• Very productive fruit generally in clusters (3-4)


Adaptability

• Well adapted in cooler climatic conditions





Fresh Orange

Waxed Orange

3 Weeks

6 Weeks



95%

Waxed Orange

10-16 Weeks




Length

Breath

7.18

7.45


Av. juice % 46.84

Av. Peel % 30.26


Av. T.S.S. % 10.4




5. Sanguinello (Clone:7007)

Origin

• Unknown origin of Italian variety.

Tree Characters

• Tree of medium size and vigorous.

• It is productive.

Fruit Characters

• Fruit size is medium, obovoid to oblong.

• Rind color orange at maturity.

• Flesh deeply red pigmented at maturity.

• It is juicy

• Mid-season in maturity.

Seediness

• 1 – 4

Adaptability • Well adopted in Eastern region

Storage condition and Shelf Life

Av. Acidity% 0.6



fruit)

400 – 450

Maturity Date Early Jan.




Fresh Orange

Waxed Orange

3 Weeks

6 Weeks



95%

Waxed Orange

10-16 Weeks




Length

Breath

7.03

6.47


Av. juice % 37.14

Av. Peel % 41.90



6. Marsh Seedless

Origin

•Originated as chance

seedling in 1860 in Lake

Land , Florida.

Tree Characters

•Tree vigorous, spreading large, and productive.

•Suited for hot, humid and low-lying areas.

Fruit Characters

•Medium is size, oblate to spherical.

•Fruit color pale to light yellow at maturity.

•Rind medium thin, tough, smooth and even.

•Flesh buff color and very juicy.

•Flavor is good

Seediness

•0-1

Av.Number of seeds/fruit 4

Av. T.S.S. % 7.22

Av. Acidity% 0.69



fruit)

350-450

Maturity Date Dec. – Jan.




Fresh Orange

Waxed Orange

3 Weeks

6 Weeks



95%

Waxed Orange

10-16 Weeks




Length

Breath

9.15

9.92


Av. juice % 46.79

Av. Peel % 24.28

Av.Number of seeds/fruit 0-1

Av. T.S.S. % 9.3

Av. Acidity% 0.97



Adaptability

•Well adapted to semi warm climatic

conditions.

Storage condition and Shelf Life: Storage Condition Shelf life



Fresh Orange

Waxed Orange

4 Weeks

6 Weeks



95%

Waxed Orange

10-12 Weeks

7. Femminello Siracusano (Clone:7010)

Origin • Origin is unknown

• It is an Italian variety

Tree Characters • Less vigorous and smaller than

Castagnaro but earlier and

more regular in bearing.

• It is susceptible to the mal

secco disease.

Fruit Characters • Fruit medium size elliptical to oblong

• Rind smooth and thick.

• Flesh juicy and highly acidic.

• The oil somewhat more aromatic and hence

Preferred

• Fruit color yellow at maturity.

• Fruit is seedy.


Adaptability

TSS/Acid ratio 9.59


fruit)

350-450



Av. Weight of

fruit

255.55

Av. Size of fruit

(cm)

Length

Breath

8.77

7.48

Av. Peel

thickness

3.50

Av. juice % 49.66

Av. Peel % 29.64



• Well adapted to warm and humid climatic

conditions

Storage condition and Shelf Life: Storage Condition Shelf life



Fresh Orange

Waxed Orange

3 Weeks

6 Weeks



95%

Waxed Orange

Up to

24Weeks

Av.Number of

seeds/fruit

15-18

Av. T.S.S. % 6.3

Av. Acidity% 3.46

TSS/Acid ratio 1.99

Av. Yield /Tree

(no. of

fruit)

250-350



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Maturity indices leaflet of high marketable varieties ...anhdo.org.af/wp-content/uploads/2017/06/Citrus-Maturity-indices-leaflet.pdf · allow fruits / vegetables at its peak condition