Determining  the correct maturity for the harvest of apples is important for optimal storage and the prevention of storage disorders such as Superficial Scald (SS) and Internal Browning (IB).

Traditionally, destructive techniques such as starch conversion, ethylene production, respiration rate and colour determination were performed by growers and researchers.  A study undertaken by the Department of Jobs, Transport & Resources (DEDJTR)  in collaboration with the University of Melbourne used a Difference of Absorption (DA) meter to non-destructively measure and track the maturity of ‘Rosy Glow’ apples on the tree, and comparing this method with traditional maturity indicators.

Dr Virginia Williamson discusses the maturity index meter and modelling to optimise pre- and post-harvest apple quality