{"id":12633,"date":"2025-09-15T09:44:46","date_gmt":"2025-09-15T13:44:46","guid":{"rendered":"https:\/\/extension.umaine.edu\/highmoor\/?p=12633"},"modified":"2025-09-15T09:44:46","modified_gmt":"2025-09-15T13:44:46","slug":"tree-fruit-maturity-report-september-12-2025","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/highmoor\/2025\/09\/15\/tree-fruit-maturity-report-september-12-2025\/","title":{"rendered":"Tree Fruit Maturity Report — September 12, 2025"},"content":{"rendered":"

Maturity Report<\/h3>\n

Pears<\/h4>\n

Pears have reached a stage of maturity where they should be harvested for storage. Flesh firmness was in the range of 14 to 17 lbs. for all three varieties in our collection. Pears left on the tree will continue to ripen but will not last in cold storage more than several days once they are fully ripe. Cold temperatures start the ripening process, and once it starts, it doesn\u2019t stop, so pears become overripe and turn brown in the core after a few weeks in cold storage.<\/p>\n

Apples<\/h4>\n

McIntosh<\/strong> harvest indices are listed in the table below. Starch and chlorophyll breakdown continued this week. Harvest for long-term storage should begin this week so that apples can be picked before they begin to drop. The first sign of fruit drop indicates when ethylene, the ripening hormone, has increased to a point where ripening will continue at a rapid pace and fruit will soften too much in storage.<\/p>\n

Cortland<\/strong> is starting to ripen in some blocks but has not reached a stage that is best for long-term storage. This variety is prone to superficial scald and bitter pit, both of which are more severe when fruit are harvested too soon.<\/p>\n

Macoun<\/strong> is not yet ready to pick for storage. Perhaps, next week.<\/p>\n

Honeycrisp<\/strong> has reached a stage of maturity that is suitable for long-term storage in some blocks, but not in others. Check each Honeycrisp block individually because ripening is highly variable among different blocks. Fruit that are sufficiently ripe for storage will have a pale yellow-green color. Also, as peel chlorophyll breaks down, the red part of the peel will change from dull to bright red.<\/p>\n

Honeycrisp apples that will be cold-stored longer than two weeks should be conditioned first. Hold them at temperatures in the range of 50 to 70 \u00baF for five to six days before placing in cold storage. Temperatures can be warmer than 70 \u00baF but shorten the conditioning period to three or four days. Gradually lowering the storage temperature is another option but hold apples at 50 \u00baF for at least four days. Please, ensure that conditioning rooms are well-ventilated to prevent oxygen from dropping below 16%, the minimum level that is needed to support human life.<\/p>\n