Effect of Harvesting Method on Quality and Storability of Grapefruits

Abstract

The effect of harvesting method on fruit quality and storability
of the pink-fleshed 'Foster' grapefruits, at 18±1°C and 85%-90% r.h., was
evaluated. The traditional method, using a hooked pole, was compared
with an improved technique, where the picking pole was equipped with a
long cloth sleeve held open by a ring for collecting the harvested fruits.
The fruits were stored for three months at 18±1°C and 85%-90% r.h. Fruit
samples were taken at specific times for determination of fruit quality in
terms of respiration rate, total soluble solids (TSS), water loss and
titratable acidity. At the termination of the experiment, the fruits were
evaluated for general quality. The results showed that the improved
method significantly decreased respiration rate and water loss, delayed
TSS accumulation and reduced titratable acidity, resulting in improved
fruit quality, reduced post-harvest losses and extended shelf-life of fruits.