They grow apples in Washington State, which leads the U. It sounds obvious, and it is; apples grow on apple trees, but not from seeds like one might think! Apple trees grow in all types of climates, but love an arid climate when winters are cold and the warm and dry summer days are followed by cool nights , volcanic soils and plentiful water supply, which are all the attributes of the Washington State where we grow our apples.
Washington is known around the world for producing high-quality and World Famous apples. Apple trees are considered fast-growing, but it still takes years after planting for a farmer to produce a sizeable crop. Apple must cross-pollinate in order to develop fruit, and honey bees are most commonly used alongside crabapple trees for cross-pollination. Every variety and orchard location has its own unique start date, which can be predicted after apple bloom in the spring.
There are a few telltale signs which let us know when apples are ready for harvest: color can be an indicator and our horticultural team uses multiple tests such as starch to sugar ratios and indicators to determine if the apples are ready to pick.
Apples are harvested at different maturities to meet the timing for packing. Apples for immediate consumption are picked at full maturity with lots of sugars and low starch reserves. Apples that are to be stored in controlled atmosphere to be packed for winter or later are picked with higher levels of starch, which convert to perfect sugars when the fruit is ready to pack.
For each variety of apple, a characteristic DA index can be developed which includes a range of values related to the maturity of the fruit.
As fruit mature, the DA value decreases. DA values are related to fruit maturity and this instrument may be used for nondestructive fruit maturity determination as compared to the destructive measurement needed with the starch-iodine test. It can be used while fruit are still attached to the tree or also on a commercial packing line. Kupferman noted that apple quality and maturity must be monitored throughout the storage duration to assure that apples of the highest quality reach the marketplace.
Once fruit is determined to be at the desired level of maturity, harvesting begins. Excellent harvesting practices are an essential part of the industry. Pickers must be well trained to ensure the quality of the apple is preserved from the tree to the warehouse.
Rough handling is the most common way apples become damaged, and quality is compromised. Impact and compression injuries cause bruising. Picking wet or cold fruit increases the chance of bruising. Although all apples are subject to bruising, some varieties are more susceptible than others.
Automated technology is being developed to help preserve quality, and to address the problems of labor shortages and cost. Although a number of machines have been developed in recent years to aid workers and improve efficiency, the industry still depends on human workers to pick apples off the tree. Some of the new technologies include: Self-propelled platforms and remote controlled Bin-Dog for in-orchard bin handling.
For more information on the status of mechanical apple harvesting technology, a good synopsis can be found in this recent Western Fruit Grower article The state of mechanical apple harvesting. Once fruit is picked, and taken to a warehouse, additional sampling of lots may occur to determine if fruit will be packed immediately or stored. The goal is to provide consumers with optimal fruit quality year round.
For this reason, storage capabilities will be conducive to the apple variety. Aside from market supply and demand, many apples survive long-term storage without compromising the quality, however certain varieties and cultivars are better suited for short-term storage.
Visit our Storage link page for further details on storage. View Print Version Apple Maturity and Harvest Knowing when to harvest apples is critical not only for planning a labor schedule, but also for making decisions about whether the fruit will be sent to fresh markets or stored.
Listed below are some of the primary changes in apple physiology that will occur as fruit become more mature: Starch is converted to sugar Seeds turn a darker color Acidity decreases Chlorophyll levels decrease Respiration increases Cell walls weaken, fruit begins to soften Ethylene production increases Maturity Tests Starch Test : The stage of apple fruit maturity can be assessed by performing a simple starch-iodine test.
More information regarding apple maturity can be found in the following links: Fruit testing in the WSU apple breeding program Video Predicting harvest date windows for apples , Cornell Starch-Iodine maturity scale , G.
Blanpied and J. Silsby, Cornell Extension Publication , A starch index chart specifically for Honeycrisp , developed by Dr. Harvest Once fruit is determined to be at the desired level of maturity, harvesting begins. Evans, Webpages Standards for apples marketed within the state of Washington , webpage. United States standards for grades of apples , webpage. Publications Predicting harvest date windows for apples , G. Blanpied and K. Starch-iodine index chart for Honeycrisp , I.
Hanrahan et al. Good Fruit Grower, December, An easy way to test maturity , DA-meter G. Warner, Good Fruit Grower, August, The state of mechanical apple harvesting , R. Jones, Growing Produce, February, They have adjustable canvas straps that encircle the upper body and arms and hold the bucket at chest height.
To allow fruit to be emptied into a bin with minimal movement of the fruit, a canvas bottom opens when its straps are detached. Padding on the inside can also reduce bruising. Considerable bruising can occur during harvest if pickers are not trained.
Review picking procedures routinely. To pick apples, hold them with the palm of the hand using the fingers as little as possible. Finger pressure commonly causes small bruises. The stem is more easily detached when it snapped in one direction than in the opposite, a practice that is best learning by experience.
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