Apple Sorting

Apple processing is now a year-round operation. Therefore, fruit maturity and condition at the time of receiving is important in deter mining the disposition of each load of apples. Maturity is important from a processing and storage standpoint. Criteria used to determine maturity include firmness, soluble solids, starch content, and skin and seed color. Fruit received in an immature condition result in poor processed quality and develop disorders in storage. Fruit received in an overripe condition have short storage life. As apples are delivered to the processor over the fall harvest periods, they are sorted based on their storage potential and suitability for applesauce, slices, or juice. Apples that are of optimum maturity are placed in controlled atmosphere storage for use in the spring and summer months. Others are placed in regular storage or used directly for processing. Apples sorted for slice production are of the highest quality with respect to texture, shape, size, external and internal defects, lack of bruises, and insect or disease blemishes. Apples sorted for sauce or juice are of a lesser quality, since these products can tolerate fruit with minor blemishes.

In the United States, payment to growers for processing apples is determined by cultivar, quality, and an inspection carried out by an official of the U.S. Department of Agriculture (USDA). Additional information on grading of processing apples can be found in grading and inspection manuals developed by government agencies such as the USDA.

0 0

Post a comment