EFFECTS OF MATURITY ON FRUIT COMPOSITION AND SUSCEPTIBILITY TO SURFACE DAMAGE IN SWEET CHERRIES

Abstract

Fruit weights, soluble solids, and dry matter generally increased and fruit N generally decreased with maturity. Mesocarp Ca and Zn in response to fruit maturity were inconsistent in the 2 yr studied. Mesocarp Mg and K levels increased within the commercial range of maturity in the 2 yr studied. Total and water-soluble pectic fractions decreased linearly with fruit maturity. Alcohol-insoluble solids and fruit firmness were a minimum at intermediate maturities and corresponded to the maturity at which rapid fruit growth occurred. The incidence of bruises was highest in more mature fruit in 1977 while the incidence of surface marks and pitting were at a maximum when fruit reached the red color corresponding to minimum acceptable commercial maturity. In 1978, the incidence of surface marks and bruises were at a maximum at intermediate maturities. Resistance to surface pitting in mature fruit in 1978 was associated with high dry matter, high alcohol-insoluble solids and low N content.