BOYSENBERRY HARVEST MATURITY

L. Galletti, H. Berger, L. Luchsinger, M.A. Mulatti, J.P. Hermosilla, A. Vega
Boysenberry fruits were harvested at four maturity stages determined by color intensity according to Nickerson color Table - M1 = Vivid Red - Strong Reddish Orange, M2 = Strong Red, M3 = Dark Red and M4 = Almost Black. Fruit firmness, soluble solids and titratable acidity were also measured.

The fruits were cold stored for three periods (4, 7 and 11 days) at 0°C and 85 to 90% RH and then, for a further 24 hours at 16°C to simulate marketing period.

Weight loss and the same parameters measured at harvest were evaluated immediately after cold storage (0°C) and at the end of the simulated marketing period.

Fruits harvested at the M3 stage (dark red) stored the best and kept their organoleptic characteristics.

Galletti, L., Berger, H., Luchsinger, L., Mulatti, M.A., Hermosilla, J.P. and Vega, A. (1993). BOYSENBERRY HARVEST MATURITY. Acta Hortic. 345, 111-116
DOI: 10.17660/ActaHortic.1993.345.15
https://doi.org/10.17660/ActaHortic.1993.345.15
345_15
111-116

Acta Horticulturae