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.Method for determining fruit harvesting maturity

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METHOD FOR DETERMINING FRUIT HARVESTING MATURITY

Marcin Bajcar, Bogdan Saletnik, Miłosz Zardzewiały, Barbara Drygaś, Maria Czernicka, Czesław Puchalski, Grzegorz Zaguła*
Address(es):
University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergy Technologies, 4 Zelwerowicza St, 35-601 Rzeszow, Poland, (17) 785 50 46.

*Corresponding author: [email protected] doi: 10.15414/jmbfs.2016.6.2.773-776

ARTICLE INFO ABSTRACT

Received 5. 10. 2015 Accurate identification of fruit harvest timing is quite a complicated issue. We know several methods of determining harvest maturity in
Revised 17. 2. 2016 climacteric fruits; these include measurement of: firmness, total solids contents, respiration rate, ethylene emission measurement as well
Accepted 9. 5. 2016 starch tests. On the other hand non-climacteric fruits (no collective maturity phase) are identified as suitable for harvesting by evaluating
Published 3. 10. 2016 their colour. The first three aforementioned basic methods can be combined into a single tool, the so-called Streiff index. All the
characteristics identified herein, i.e.: starch assay, total solids (including sugars, tannins, vitamins, organic acids, etc.), as well as
firmness, corresponding to protopectin-pectin conversion, produce caloric response. Hence, the correlation between fruit maturity and
Regular article
the caloric response of the material provides the basis for an innovative test enabling assessment of harvest maturity in fruit. Caloric
response is largely impacted by the changing structure of fruit dry mass. The calorific content of fruit during maturation process
decreases due to the conversion of the water-insoluble starch, with a calorific value of 4200 cal/g, into soluble monosaccharides 3750
cal / g. The study presents a novel calorimetric method of assessing harvest maturity in fruit and the presentation is based on fruit of
selected varieties of apples, tomatoes and strawberries. The calorimetric maturity thresholds have been determined for these fruits at the
following levels: apples – 3930 cal/g s.m., strawberries – 3880 cal/g s.m. and tomatoes - 3910 cal/g.

Keywords: fruits, harvesting maturity, calorific value

INTRODUCTION photographs and rated on a scale from 1 to 10. It is difficult to explicitly identify
the area occupied by starch (the value of starch index SI results from it) due to
The timing of fruit picking (harvest maturity) significantly impacts the duration the varied starch patterns encountered in different varieties. Precision of the assay
of storage and quality parameters at the time of commercial operations. To make also depends on the quality of lighting applied to the examined area of the
sure fruit maintain good quality and stability in storage, they should be collected sample, as well as individual subjective perception of the person performing the
at the most accurately defined time (Błaszczyk, 2006). This is also one of those test (Peirs et al., 2002). Application of this simplified assay procedure leads to
factors which can be controlled with precision (Tomala, 2002). In order to numerous errors. Hence, it is necessary to improve accuracy and reliability of
determine harvest maturity in apples it is necessary to use assessment methods measurements by using enhanced methods of reading and calculating the value of
which enable precise evaluation of their condition. Generally these methods are starch index. Other well-known and commonly applied methods include
not readily available for fruit farmers since they involve use of costly equipment examination of the fruit flesh with a manual firmness tester and determination of
(e.g. the procedure of measuring ethylene concentration in apple core). Others refractive index of the total solids (Zaguła et al., 2013).
require a few measurements to be performed simultaneously, e.g. concentrations Less frequently applied methods include the procedure of examining the image
of ethylene, total solids and fruit firmness (Łysiak, 1998). In recent years there during starch decomposition with the use of three computerized video devices
have been attempts to use ultrasound waves in evaluating fruit ripeness and in (Domagała et al., 2007). Another method applies a combined system of colour
accessing colour changes during the process of ripening (Mizrach et al. 2000). video camera and spectrophotometer to forecast the level of sugar contents in
Yet, the methods are still not recognized as fully legitimate and reliable in this fruits, which is a critical parameter for the level of fruit maturity. The authors
type of measurements. suggest the two methods could be combined into one joint algorithm. The entire
Harvest maturity in fruit designated for long-term storage (6-8 months) can be procedure is highly effective and time-efficient – one measurement takes only 3.5
most effectively determined by measuring concentration of ethylene in the fruit seconds (Steinmetz et al., 1999). Finally, the question of expanding the visual
core (Tomala, 1995). The procedure requires the use of gas chromatograph, system to include bicolour fruit – measurement of colour progression in multi-
available at specialist laboratories. Harvest time can also be predicted with the colour fruit is very important, yet highly complicated given the typically
use of induced ethylene method or by determining Streif index. As reported by available and insufficiently accurate measurement instruments such as
previous studies, at harvest Streif index should be in the range 0.9–1.1 and it calorimeters and chronometers. The proposed system enables observation of a
should not be lower than 0.8. Many years of observations suggest that during a wider spectrum of the colour progression in a multi-colour fruit during the entire
normal period of ripening the time needed for a change in the index from 0.9 to maturation process, and consequently its classification in terms of ripeness level
0.8 is usually approx. 7 days. Even though they are accurate, these methods (Kang et al., 2008). There are also methods which correlate the degree of fruit
require costly measuring instruments (Łysiak 1998). maturity with their sliding force and friction force (Puchalski, 2001).
The easily available, affordable and simple methods include the test for starch. It The aim of the study was to find the individual method to indicate the optimum
involves observation of starch decomposition which occurs during the maturation date of harvesting time for selected groups of fruit on the basis of
process in apple fruit. Research examining this phenomenon showed close physicochemical and mechanical properties.
relationship between proportional content of starch and the degree of fruit
maturity. Special model charts, which have been developed, are by convention MATERIALS AND METHODS
applied to determine the so-called starch index, a function of starch content in a
fruit at the cross-section perpendicular to its centre line (Tomala 1995). Dark The material selected for the study comprised three species of fruit, most popular
blue complexes, which emerge as a result of reaction between iodine and starch, in the Central European market, These were represented by ‘Jonagold’ apples,
represent areas occupied by starch; these are subsequently compared with model ‘Elkat’ strawberries and ‘Bonaparte’ tomatoes. Typical harvesting times, as well

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as parametres for determining harvest maturity in these fruit varieties are shown
in Table 1.

Table 1 Harvest maturity time and basic parameters identifying harvest maturity in fruit (Pieniążek, 1995)
Harvest
Total solids
Variety (species) maturity Firmness, N Starch index Fruit colour
content, %
timing
Jonagold (apple) 20.09-10.10 11.5-12 72-78 5-7 -
Entire fruit has
Elkat (strawberry) 10-30.06 7.5-8 - - reached the target
colour
Cyclic
2/3 of the fruit
cultivation
Bonaparte (tomato) 5.3-6 14-15 - has reached the
indoors
target colour
(greenhouse)

Potential harvest maturity timing was taken into account in determining the initial V [%] – value of variability index for 35 pieces of fruit in a test sample – equal
stage of the observation and the timeframes of the assessment were defined for 2.7%.
the specific fruits in the way shown in Table 2. The analytical tests conducted at each stage were designed to identify the level of
fruit maturity based the following factors:
Table 2 Dates of fruit picking or assessment (in 16 repetitions). - contents of water, ash and volatile substances measured with the use of TGA
Date of assessment 701 thermogravimetric analyser LECO, in compliance with standards: (PN-
Object of study 90/A-75101:2003); (PN-EN 1135:2002) ; (PN-C-04708-3: 1997).
1 2 3
Jonagold (apple) 20.07.2014 01.09.2014 10.10.2014 - calorific value of dry matter with the use of AC 500 bomb calorimeter LECO,
Elkat (strawberry) 20.05.2014 10.06.2014 30.06.2014 according to standard: PN-EN 14918:2010(U).
Bonaparte - the value of total soluble solids, identified by means of ATAGO refractometer
20.05.2014 10.06.2014 30.06.2014 (PN-90/A-75101:2002)
(tomato)
To achieve this the homogenized raw material was subjected to drying in a
In accordance with the design, samples were collected three times during the laboratory dryer, at the temperature of 105 °C, and then refined in a ball grinder
process of fruit maturation, starting at the early stage after the green fruit has and pelleted by means of Laormann apparatus. Calorific value was determined by
been formed and ending at the time of the potential harvest maturity. Each time incinerating the sample in oxygen atmosphere, in bomb calorimeter placed in
analytical tests were carried out in 16 fruits of each variety, in accordance with water.
Student’s t-test identifying the significant number of repetitions in one group of Statistical analyses of the obtained results were conducted by means of
fruit: Statgraphics 4.1 Plus. Mean values were compared using Student’s t-test and
𝑡𝛼 ∙ 𝑉 2 Duncan’s test at the level of significance p = 0.05 for n = 16.
𝑟 ≥2 ∙[ ] ,
𝑑 RESULTS AND DISCUSSION
where:
r – explored number of repetitions;
Correlation tables were generated for the consecutive samples, to present the
– Student’s t-value at the significance level p = 0.95, equals 2,030;
assessed analytical parameters (Tables 3-5).
d [%] – assessment precision reflected by the standard deviation in measurement
results acquired in a series of repetitions of the same material – equal 2%;

Table 3 Results of analytical tests, with standard deviations, for the consecutive assessments of
Jonagold apple variety
Content of
Content of Content of ash,
Date of test Total solids, % volatile
water, % %
substances, %
20.07.2014 8.57 ± 0.04
a
82.45 ± 0.19
a
0.53 ± 0.07
b
0.73 a ± 0.15
01.09.2014 9.80 ± 0.13
b
82.71 ± 0.14
a
0.44 ± 0.05
b
1.23 b ± 0.08
10.10.2014 11.50 c ± 0.07 82.67 a ± 0.10 0.26 a ± 0.01 3.81 c ± 0.38
Legend: the same letters (for each parameter) show there are no statistically significant differences at p = 0.05

In course of fruit and vegetable ripening, the quantity of monosaccharides in cell rates. An opposite tendency was observed in the case of changes in the contents
sap increases; these dissolve in water contributing to increased total soluble of ash, resulting from the processes of natural mineralization. On the other hand
solids (Dominguez et al., 2012). Statistically significant changes were observed no statistically significant differences were identified in water content in the fruit.
in the value of total solids in Jonagold apple variety. During the maturation Apples at the final stage of fruit set, and at harvest maturity contain similar
process the value of this parameter increased by nearly 3%, which is linked with amount of water, oscillating around 82%. Because cells strive to achieve balance
the formation of simple sugars such as fructose and glucose in the fruit. between osmotic pressure and emerging structural stresses the content of water
Similarly, the contents of volatile substances, fragrances and essential oils may slightly change in course of ripening (Frankel et al., 2012).
showed a tendency for growth during fruit maturation. A comparison of the
initial and final stage of the observation showed an over 5-fold increase in these

Table 4 Results of analytical tests (mean ± standard deviations) for the consecutive assessments of
Elkat strawberry variety
Content of
Content of Content of ash,
Date of test Total solids, % volatile
water, % %
substances, %
20.05.2014 5.87 a ± 0.2 92.71 a ± 0.05 0.32 a ± 0.01 1.36 a ± 0.08
10.06.2014 6.60 b ± 0.07 92.66 a ± 0.02 0.28 a ± 0.03 1.64 b ± 0.03
30.06.2014 7.30 c ± 0.04 92.31 a ± 0.15 0.29 a ± 0.01 1.95 c ± 0.03
Legend: the same letters (for each parameter) show there are no statistically significant differences at p = 0.05

Statistically significant changes were observed in the value of total solids in Elkat ash in the fruit. These parameters amounted to approx. 92% and 0.3%,
variety of strawberries. During the maturation process the value of this parameter respectively. According to Frankel and Hartman (2012) contents of water in
increased nominally by approx. 1.5%. Pineli et al. (2011) demonstrated that the strawberry and tomato prior to their harvesting (green fruit) changed only by
change of green into red colour during vegetation of strawberries was a result of 0.02% by the time the fruit turned red.
2% increase in soluble solids. Similarly, the contents of volatile substances,
fragrances and essential oils showed a tendency for growth during fruit
maturation and reached the nominal value of 0.5%. On the other hand no
statistically significant differences were identified in the contents of water and

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Table 5 Results of analytical tests (mean ± standard deviations) for the consecutive assessments of
Bonaparte tomato variety
Content of
Content of Content of ash,
Date of test Total solids, % volatile
water, % %
substances, %
20.05.2014 4.53 a ± 0.04 93.12 a ± 0.15 0.43 a ± 0.01 0.88 a ± 0.06
10.06.2014 4.83 b ± 0.04 94.27 a ± 0.05 0.40 a ± 0.01 0.92 b ± 0.07
30.06.2014 5.3 c ± 0.04 94.47 a ± 0.06 0.45 a ± 0.01 0.96 c ± 0.02
Legend: the same letters (for each parameter) show there are no statistically significant differences at p = 0.05

Statistically significant changes were observed in the value of total solids in As it was already mentioned, the changes in the fruit calorific value are mainly
Bonaparte variety of tomatoes. During the maturation process the value of this impacted by the caloric response of such components of the dry matter as simple
parameter nominally increased to over 1%. According to Toor et al. (2006), the sugars, and starch, fruit acids, pectins, and pigments. Each of these components
contents of total solids in tomatoes depended mainly on cultivars. During the contributes its unique energy value, which is characteristic for each group of
ripening process the amount of soluble substances increases nearly two-fold. components (Tabel 6). The highest calorific value is a characteristic of fats,
During growth of tomato fruit there is also an increased proportion of sugars found in fruits in trace amounts only; the prevailing components are starch (in
(Dominguez et al 2012). Similarly, the contents of volatile substances, immature fruits) with calorific value of approx. 4200 cal/g, and monosaccharides
fragrances and essential oils showed a tendency for growth during fruit (at the later stage) with the calorific value of approx. 3950 cal/g.
maturation, to finally reach the threshold value of 1%. On the other hand no
statistically significant differences were identified in the contents of water and Table 6 Calorific value of the main components of fruit dry matter (Merrill et
ash in the fruit. During the final stage these parameters reached the values of al., 1973)
94.5% and 0.45% respectively. Musse et al. (2008) reported that in the case of Nutrient Calorific value, cal/g
tomatoes changes in water content during the process of ripening was not Starch 4200
statistically significant. These authors noticed that during vegetation, after Monosaccharides (fructose, glucose) 3950
eighteen days, before harvest, the content of moisture was at the level of 95.6% Pectins 5890
and two days before potential harvest it decreased to 95.0%. Proteins 5000
The following results (Figure 1 and 2) show the trend in the changes of the Fats 9000
calorific value of dry matter, which mainly consists in simple sugars, and starch, Organic acids 4200
pectins, organic acids and pigments, i.e. these ingredients which, after the total
Pigments 4200
moisture content has been evaporated, enter the matrix and produce calorific
response during the test.
Moreover, the dominant components of fruit dry matter include sugars (in the
examined fruits sugars account for 92-98% of the dry matter), and at the initial
stage, when the fruit is immature – starch, which later during the process of
ripening is transformed into simple sugars. Calorific value of starch is higher than
that of simple sugars (Table 6), therefore the present findings simply reflect the
changes occurring in the fruits. More calorific starch is transformed into less
calorific monosaccharides, and as a result the calorific value of the fruit
decreases. Hence, it is possible to identify the moment when the calorific value of
fruit dry matter is approx. 3900 cal/g, i.e. when starch has mostly broken down
into glucose (possibly to be further transformed into fructose), which might be
the way to determine the optimum timing for fruit harvest. In the case of apples
the calorific value should be slightly higher than in tomatoes or strawberries, due
to the fact that the latter are harvested at the time they are ready to for
consumption. Unlike these, apples of Jonagold variety and other fruit of this type
achieve ripeness for consumption during a prolonged process of storage.
Given the above, an application was filed to patent „The method of determining
harvest maturity in fruit”, which was approved by the Patent Office, and marked
Figure 1 Changes in the calorific value of tomatoes and strawberries dry matter with symbol P.406446.
during consecutive analyses (for dates of analysis see Table 2).
CONCLUSION

Authors created new method and new tool useful for determination of harvest
date or maturity stage It seems important to create a table of calorific values for
fruits in their harvest maturity time for each of their species and varieties

Acknowledgments: The study was carried out in the framework of the research
project: „Innovation-oriented University of Rzeszów” No. 2/IUR/KI/2012
entitled: “Advanced calorimetric method of determining harvest maturity in
fruits”.

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