Orchard Outlook: Ambrosia Fruit Maturity Report - Oct 13, 2026

This week may be the final fruit maturity report, as Ambrosia fruit are now within the harvest window. All monitored sites with average to light crop loads have reached the optimal maturity range for long-term storage. In contrast, blocks carrying heavier crop loads are maturing more slowly, as indicated by their greener background colour. If fruit samples are available next week, maturity assessments will continue. In the meantime, focus harvest efforts on blocks with the greatest returns and provide clear guidance to harvest crews.

Important Note - The following information about harvest maturity is for general industry purposes only. Growers are encouraged to use their own discretion to harvest trees that are exhibiting delayed colour development or exhibiting maturity indices that disagree with what is being reported here. Values were measured on an average of fruit that were representative of the block's crop load and tree vigour.

Ambrosia Fruit Maturity Report

Ambrosia fruit were taken from throughout the trees to target a one-pick harvest to strip the trees.

Ambrosia Current Maturity (Oct 13, 2026)

Table 1: Maturity indices for Ambrosia fruit sampled in the current year on October 13. Values are compared with the samples taken last week on October 5 in Rockland and Lakeville and October 6 in North Medford.

Ambrosia Current Maturity - Table 1 Discussion:

• Ambrosia fruit in the monitored regions are currently within the optimal harvest maturity window for long term storage. For long-term storage, the target starch index range is 2.8 to 5.0. Most regions are at the early end of this target range.
• This variety can move through the optimal maturity window rapidly (within 1 week) so monitor maturity closely now.
• The high crop load in Lakeville might be contributing to elevated starch index ratings. With a heavy crop, less starch may be allocated to individual fruit, leading to more rapid starch depletion. However, the fruit background colour remains relatively green, suggesting fruit may be less mature than the starch index alone indicates.
• Due to the preharvest rain, soluble solids may be a little diluted but not terribly, and varietal flavour is still good. The target of 12% brix might not be achievable in all situations.
• Fruit in Rockland and North Medford exhibit a cream-coloured background, which is a strong indicator of harvest maturity.
• DA meter readings also indicate that fruit in Rockland and North Medford are mature. In Lakeville, however, DA meter values appear less reliable when compared with other maturity indicators and should be interpreted with caution.

Ambrosia Historical Comparison

Table 2: Maturity indices for Ambrosia fruit relative to the average in 2024 sampled on a similar calendar date. The year 2025 is not included in the comparison due to extreme weather conditions. North Medford is not included because it was harvested by this time in 2024.

Ambrosia Historical Comparison - Table 2 Discussion:

• Starch index values can vary depending on crop load and explain some of the observed variation.
• Current starch index measurements indicate that fruit maturity is similar to or slightly more advanced than levels reported in AAFC data from 2011, 2012, and 2013.
• Although North Medford was not included in my 2024 comparison dataset, its starch index values, soluble solids, and DA readings are closely aligned with the historical averages reported by AAFC researchers across 2011, 2012, and 2013, suggesting a comparable stage of maturity.

About each maturity measurement:

Starch Index - Starch is converted to sugars as ripening progresses. The starch-iodine test is used because iodine binds to starch molecules turning them blue/black, whereas sugars are not stained and remain clear. The Cornell chart on a scale of 1 to 8 was used above and values are an average of ten representative samples from each block. The target for long term storage for Honeycrisp is 5.0 to 7.5 and for Ambrosia is 2.8 to 5.0.

Soluble Solids - Approximates the percentage of sugar content of the fruit. Measured using a digital refractometer. Values are an average of ten representative samples from each block taken on the blush side of each fruit. Soluble solids values in our region at harvest maturity for Honeycrisp tend to be 11% brix and for Ambrosia are 12% brix.

DA Meter - The delta absorbance (DA) value is related to the chlorophyll content of the peel. AAFC researchers in Kentville developed a protocol for Honeycrisp and Ambrosia. 

• For Honeycrisp, values above 0.60 are immature, values 0.6 to 0.36 are ideal for long term storage, and values below 0.35 are best for short term storage because they are more prone to storage disorders. 
• For Ambrosia, values above 0.47 are immature, values 0.47 to 0.28 are ideal for long term storage, and values below 0.28 are best for short term storage because they are more prone to storage disorders. 
• Values shown above are the average of twenty fruit taken throughout a block, with readings taken on the transition area between the sun and shade exposed sides. DA values will be noticeably different between the most mature and least mature fruit on a tree.

Perennia Food and Agriculture Corp.
Edited by Michelle Cortens, Tree Fruit Specialist

Orchard Outlook: Honeycrisp and Ambrosia Fruit Maturity Report - Oct 6, 2026

Honeycrisp harvest management remains the focus this week as picking continues under variable weather conditions, with growers balancing colour development and sorting through bitter pit. Meanwhile, Ambrosia fruit are showing maturity levels consistent with a warm growing season, although red colour and yellow background colour remain somewhat behind the 2024 season. Prioritize blocks with the greatest potential return and give clear guidance to harvest crews.

Important Note - The following information about harvest maturity is for general industry purposes only. Growers are encouraged to use their own discretion to harvest trees that are exhibiting delayed colour development or exhibiting maturity indices that disagree with what is being reported here. Values were measured on an average of fruit that were representative of the block's crop load and tree vigour.

Honeycrisp Fruit Maturity Report

In some cases, the Honeycrisp maturity data below represent the fruit remaining on the tree after the first or second pick, which mature later than fruit harvested during the early picks. Rates of change are not reported when fruit were harvested between last week's and this week's assessments, as the samples are not directly comparable. The reported rate of change for North Medford reflects the maturity progression of the remaining fruit because the same fruit were evaluated over both weeks.

Honeycrisp Current Maturity (Oct 6, 2026)

Table 1: Maturity indices for regular Honeycrisp fruit sampled in the current year on October 5 in Rockland and Lakeville and October 6 in North Medford. Where possible, values are compared with the samples taken last week on Sept 28 to estimate a weekly rate of change. Please note that new factors are introduced this week including second pick in Lakeville.

Honeycrisp Current Maturity - Table 1 Discussion:

• Picking is ongoing and may be slowed by targeting high colour standards, sorting fruit affected by bitter pit, and working around unfavorable weather. 
• If harvest is falling behind, prioritize blocks with the greatest return potential and maintain regular communication with your packer. 
• Assuming the Honeycrisp harvest window is open for one more week in the monitoring areas, calculate the number of bins that must be harvested each day to stay on schedule. 
• Support harvest crews with clear guidance so they can make efficient picking decisions.
• Starch values in all samples are at harvest maturity. Beyond starch index 7.5 the fruit are overmature for long term storage purposes.
• Due to the preharvest rain, soluble solids may be a little diluted but varietal flavour is still good. The target of 11% brix might not be achievable in all situations.
• The DA meter values are now misrepresentative of other maturity indicators like starch and flavour. Heavy rain can cause cells to swell and might alter the light penetration readings.
• Historical comparisons are not made because comparisons are complicated by various first-pick harvest dates.

Ambrosia Fruit Maturity Report

Ambrosia fruit were taken from throughout the trees to target a one-pick harvest to strip the trees.

Ambrosia Current Maturity (Oct 6, 2026)

Table 2: Maturity indices for Ambrosia fruit sampled in the current year on October 5 in Rockland and Lakeville and October 6 in North Medford. Values are compared with the samples taken last week on Sept 28.

Ambrosia Current Maturity - Table 2 Discussion:

• Ambrosia fruit are near the start of optimal maturity in the example regions. Based on the current rate of change, harvest maturity at the monitoring sites is estimated to begin in approximately 0.5 weeks, around October 9.
• Due to the preharvest rain, soluble solids may be a little diluted but varietal flavour is still good. The target of 12% brix might not be achievable in all situations.
• The background colour is a less intense green and more yellow/cream coloured in Rockland and North Medford but still intense green in a high crop load situation like Lakeville (Figure 1).
• DA meter values might be unreliable due to heavy rain.

Ambrosia Historical Comparison

Table 3: Maturity indices for Ambrosia fruit relative to the average in 2024 sampled on a similar calendar date. The year 2025 is not included in the comparison due to extreme weather conditions. 

Ambrosia Historical Comparison - Table 3 Discussion:

• Ambrosia fruit maturity reflects the warmer-than-average growing season, with starch index values similar to those observed at the same time in 2024. Values can vary depending on crop load.
• At the same calendar date, fruit in 2024 exhibited more advanced yellow background colour development and stronger red blush (Figure 1). In 2026, background colour remains greener but yellowing is underway, indicating harvest maturity is approaching. Although red colour development is generally less advanced than in 2024, fruit blush appears acceptable.

Figure 1: Comparison of Ambrosia fruit colour development in three regions between the favourable colouring season of 2024 (above the black line; sampled October 7, 2024) and the current season of 2026 (below the black line; sampled October 5-6, 2026). Each group consists of 9-10 fruit selected to represent a potential one-pick harvest. The upper images show the blush (red colour) side of the fruit, while the lower images show the background colour. 

About each maturity measurement:

Starch Index - Starch is converted to sugars as ripening progresses. The starch-iodine test is used because iodine binds to starch molecules turning them blue/black, whereas sugars are not stained and remain clear. The Cornell chart on a scale of 1 to 8 was used above and values are an average of ten representative samples from each block.

Soluble Solids - Approximates the percentage of sugar content of the fruit. Measured using a digital refractometer. Values are an average of ten representative samples from each block taken on the blush side of each fruit. Soluble solids values in our region at harvest maturity for Honeycrisp tend to be 11% brix and for Ambrosia are 12% brix.

DA Meter - The delta absorbance (DA) value is related to the chlorophyll content of the peel. AAFC researchers in Kentville developed a protocol for Honeycrisp and Ambrosia. 

• For Honeycrisp, values above 0.60 are immature, values 0.6 to 0.36 are ideal for long term storage, and values below 0.35 are best for short term storage because they are more prone to storage disorders. 
• For Ambrosia, values above 0.47 are immature, values 0.47 to 0.28 are ideal for long term storage, and values below 0.28 are best for short term storage because they are more prone to storage disorders. 
• Values shown above are the average of twenty fruit taken throughout a block, with readings taken on the transition area between the sun and shade exposed sides. DA values will be noticeably different between the most mature and least mature fruit on a tree.

Perennia Food and Agriculture Corp.
Edited by Michelle Cortens, Tree Fruit Specialist

Orchard Outlook: Honeycrisp and Ambrosia Fruit Maturity Report - Sept 29, 2026

The first pick of Honeycrisp is underway with the onset of harvest maturity and where colour development is acceptable. It is important to pick Honeycrisp where possible to make steady progress. This week's update includes the latest results for Honeycrisp and Ambrosia. Over the last week, chilly weather can act as an environmental signal that causes apple fruit to produce more ethylene, quickening starch conversion to sugars and ripening fruit more quickly.

Weather

Degree Day Accumulations

Total degree day accumulations are now slightly below the 10-year average (Figure 1). The cool down in recent weeks is responsible for the reduction to below average degree day accumulations. 

Cooler temperatures and especially low nighttime temperatures have quickened fruit maturity. Although early varieties began harvest 1 to 3 days behind recent years, maturity has advanced and is now similar to harvest dates in 2024.

Figure 1: Heating degree day accumulations for plant (above 5°C) and insect (above 10°C) development from March 1 to Sept 28 for the past 17 seasons. Provided by Harrison Wright (AAFC).

Precipitation

Remarkably, this season is continuing the cycle of above- and below-average precipitation totals for each month. After recent rains, the precipitation in the month of September will be well above-average. This is shaping up to be a wet harvest season.

Figure 2: Monthly precipitation totals in 2026 (triangles) compared with the 25-year average (bar graphs). Provided by Harrison Wright (AAFC Plant Physiology).

Important Note - The following information about harvest maturity is for general industry purposes only. Growers are encouraged to use their own discretion to harvest trees that are exhibiting delayed colour development or exhibiting maturity indices that disagree with what is being reported here. Values were measured on an average of fruit that were representative of the block's crop load and tree vigour.

Honeycrisp Fruit Maturity Report

In some cases the following Honeycrisp information represents the remaining fruit where maturity is slightly delayed relative to first-pick fruit. The rate of change is not stated where fruit were picked between this week and last week's measurements. The Lakeville rate of change represents the change in maturity of the remaining fruit because those same fruit were reported last week.

Honeycrisp Current Maturity (Sept 28, 2026)

Table 1: Maturity indices for regular Honeycrisp fruit sampled in the current year on Sept 28, 2026. Where possible, values are compared with the samples taken last week on Sept 21 and 22 to estimate a weekly rate of change. Please note that new factors are introduced this week including first pick in North Medford.

Honeycrisp Current Maturity - Table 1 Discussion:

• Picking is underway with about 25-30% picking to target highly coloured fruit. The important point is to start picking Honeycrisp to make steady progress.
• Starch conversion to sugars is happening more quickly due to recent chilly nighttime temperatures. Starch index values greater than 5 are ready. The first pick fruit with the best colour located on the perimeter of the tree are generally more mature than the fruit in the interior of the tree canopy.
• Soluble solids are essentially at the target 11% in first pick fruit where harvest has not yet occurred. The varietal flavour is good. Values can vary depending on factors like crop load.
• DA meter values signal the start of optimal maturity for storage, although the value may be misaligned with starch readings in some cases. Altogether, the maturity indicators suggest that harvest maturity is underway for first pick fruit in most of the example blocks. The DA value in North Medford on first pick fruit measured ready at 0.58 and second pick fruit measured less mature at 0.78.
• Historical comparisons are not made because comparisons are complicated by various first-pick harvest dates.

Ambrosia Fruit Maturity Report

Ambrosia fruit were taken from throughout the trees to target a one-pick harvest to strip the trees.

Ambrosia Current Maturity (Sept 28, 2026)

Table 2: Maturity indices for Ambrosia fruit sampled in the current year on September 28, 2026. Values are compared with the samples taken last week on Sept 22 where possible.

Ambrosia Current Maturity - Table 2 Discussion:

• Ambrosia fruit are not mature. However, starch conversion to sugars has begun with some slight progression from the base value of 1.0. A harvest date prediction is not yet possible.
• Soluble solids are not yet at the target 12% brix. Values will vary depending on factors like crop load.
• DA meter values indicate that fruit remains at least 0.20 units away from the harvest threshold. Considerable variability exists among blocks,with lower DA values observed in low crop load situations, indicating more advanced maturity, and higher DA values in heavily cropped blocks, indicating less advanced maturity.

Ambrosia Historical Comparison

Table 3: Maturity indices for Ambrosia fruit relative to the average in 2024 sampled on a similar calendar date. The year 2025 is not included in the comparison due to extreme weather conditions. 

Historical Comparison - Table 3 Discussion:

• So far, Ambrosia fruit maturity may be slightly less mature or similar to the year 2024.
• Next week's update will provide a better estimate of the rate of change to inform harvest predictions.

More on Quality

Honeycrisp and Ambrosia Fruit Size and Colour Observations

• Differences between sites were largely driven by crop load.
• Honeycrisp measured 3.2" to 3.5" in diameter.
• Ambrosia measured 2.6" to 3.0" in diameter.
• Ambrosia colour is progressing well, but it is not quite as good as this same time in 2024.

About each maturity measurement:

Starch Index - Starch is converted to sugars as ripening progresses. The starch-iodine test is used because iodine binds to starch molecules turning them blue/black, whereas sugars are not stained and remain clear. The Cornell chart on a scale of 1 to 8 was used above and values are an average of ten representative samples from each block.

Soluble Solids - Approximates the percentage of sugar content of the fruit. Measured using a digital refractometer. Values are an average of ten representative samples from each block taken on the blush side of each fruit. Soluble solids values in our region at harvest maturity for Honeycrisp tend to be 11% brix and for Ambrosia are 12% brix.

DA Meter - The delta absorbance (DA) value is related to the chlorophyll content of the peel. AAFC researchers in Kentville developed a protocol for Honeycrisp and Ambrosia.

• For Honeycrisp, values above 0.60 are immature, values 0.6 to 0.36 are ideal for long term storage, and values below 0.35 are best for short term storage because they are more prone to storage disorders. 
• For Ambrosia, values above 0.47 are immature, values 0.47 to 0.28 are ideal for long term storage, and values below 0.28 are best for short term storage because they are more prone to storage disorders. 
• Values shown above are the average of twenty fruit taken throughout a block, with readings taken on the transition area between the sun and shade exposed sides. DA values will be noticeably different between the most mature and least mature fruit on a tree.

Notices

New: Guide to Institutional Procurement

Looking to grow your agri-food business? The Nova Scotia Department of Agriculture has released Grow Your Business: A Guide to Institutional Procurement for Nova Scotia Food and Beverage Producers and Processors, a practical resource designed to help producers and processors access larger, more stable markets. The guide covers:

• What institutions are looking for in suppliers
• Food safety and certification requirements
• Assessing your readiness to scale up
• An 8-step roadmap to securing institutional contracts
• Available programs and support services

With public institutions working toward sourcing more local food, this guide can help producers explore new opportunities and prepare for long-term growth.

Food Ventures Program Funding

Need funding for creating a new product, nutrition facts tables, food safety evaluations and more? Apply for the Food Ventures program! This program provides financial support for the acceleration of innovative and safe Nova Scotia local products to market using Perennia’s quality and food safety and product development services.

Nova Scotia registered farms and agri-food and beverage businesses can apply for cost-shared funding for Perennia services. The Food Ventures Program also provides technical support and educational resources. Intake is now open until October 31, 2026.

Learn more about the program eligibility requirements and how to apply today!

Do you have questions about product 
development or quality and food safety? 
Ask our specialists for free at info@perennia.ca

This Orchard Outlook has been published with the input of the Orchard Outlook Committee including this week's contributors: Harrison Wright, Joan Hebb, Larry Lutz, Danny Davison, Shawkat Ali, and Heather Rand.

Perennia Food and Agriculture Corp.
Edited by Michelle Cortens, Tree Fruit Specialist

Orchard Outlook: Honeycrisp and Ambrosia Fruit Maturity Report - Sept 22, 2026

As harvest ramps up, growers are watching fruit maturity while trying to balance colour development, storage potential, and market timing. This week's update includes the latest results for Honeycrisp and Ambrosia. Fruit maturity continues to advance, but several indicators suggest it is developing a little slower than in the unusually warm seasons of recent years. This newsletter provides an updated snapshot to support harvest timing decisions over the coming week.

NEW: Follow me on Facebook at "Michelle Cortens - Perennia"

Looking for quick orchard updates? I'm now sharing short videos with observations and seasonal updates on my new Facebook account. There are already a couple of videos available, and I'll be adding more throughout the year.

Don't worry, this doesn't replace any of our existing resources. For questions or support, please reach out by phone or email because Facebook messages will not be checked regularly.

Important Note - The following information about harvest maturity is for general industry purposes only. Growers are encouraged to use their own discretion to harvest trees that are exhibiting delayed colour development or exhibiting maturity indices that disagree with what is being reported here. Values were measured on an average of fruit that were representative of the block's crop load and tree vigour. Fruit representative of size and colour were taken from all sides but not from the interior of the canopy where maturity is expected to be delayed and is most likely targeted for a second pick timing.

Honeycrisp Fruit Maturity Report

Current Maturity (Sept 21 to Sept 22, 2026)

Table 1: Maturity indices for regular Honeycrisp fruit sampled in the current year on Sept 21, 2026 in Rockland and Lakeville, and Sept 22, 2026 in North Medford. Values are compared with the samples taken about one week ago on Sept 14 and 15, 2026.

Current Maturity - Table 1 Discussion:

• First pick fruit are not yet optimally mature for storage purposes. Some early spot picks have begun. Note that harvesting fruit for storage before the optimum maturity can increase the risk of bitter pit in storage.
• As expected, starch conversion to sugars is happening more quickly as fruit approach maturity. Starch index values of 3 to 4 are below the harvest target of 5 but within a week the optimum maturity will likely be reached.
• Soluble solids are at the target 11% in some blocks and near target in others. Values can vary depending on factors like crop load. The flavour has improved over the last week with less starchiness.
• Based on the current rate of change, the optimum harvest window at the monitoring sites is estimated to begin in approximately 1 week by September 28. Predictions are subject to change.

Historical Comparison

Table 2: Maturity indices for regular Honeycrisp fruit relative to the average of combined years 2022, 2023, and 2024 sampled on a similar calendar date. The year 2025 is not included in the comparison due to extreme weather conditions. Rockland is not included because a new site is being monitored and there is no data for comparison. Note that North Medford is typically treated with ReTain but is not treated this year.

Historical Comparison - Table 2 Discussion:

• Remember that 2022, 2023, and 2024 growing seasons were among the warmest in recent history.
• Fruit maturity is progressing more slowly than in recent warm years, based on higher DA meter values, and lower starch and soluble solids in Rockland and Lakeville.
• The North Medford site did not receive its usual ReTain application this year. Interestingly, the slower maturity due to seasonal weather conditions produced maturity levels comparable to those previously observed from ReTain treatment that was applied during warmer-than-average seasons.

More Fruit Quality Observations

• The average fruit weight in the sampled blocks was 261 g (+25 g/week), with individual block averages ranging from 186 g to 322 g. 
• Average fruit diameter was 86 mm (3.4 inches), increasing by approximately 4.2 mm over the past week. Average diameter ranged from 81 mm to 92 mm among blocks.
• Differences between sites were largely driven by crop load.

Ambrosia Fruit Maturity Report

I sampled Ambrosia in only North Medford this week. Fruit were taken from throughout the trees to target a one-pick harvest to strip the trees.

Brief update on Ambrosia maturity:

• Starch conversion has not begun.
• The DA meter value is 0.96 which is close to expected but slightly delayed.
• Blush colour coverage is similar to this same time in 2024.

About each maturity measurement:

Starch Index - Starch is converted to sugars as ripening progresses. The starch-iodine test is used because iodine binds to starch molecules turning them blue/black, whereas sugars are not stained and remain clear. The Cornell chart on a scale of 1 to 8 was used above and values are an average of ten representative samples from each block.

Soluble Solids - Approximates the percentage of sugar content of the fruit. Measured using a digital refractometer. Values are an average of ten representative samples from each block taken on the blush side of each fruit. Soluble solids values in our region for Honeycrisp tend to be 11% brix at harvest maturity. 

DA Meter - The delta absorbance (DA) value is related to the chlorophyll content of the peel. AAFC researchers in Kentville developed a protocol for Honeycrisp. Values above 0.60 are immature, values 0.6 to 0.36 are ideal for long term storage, and values below 0.35 are best for short term storage because they are more prone to storage disorders. Values shown above are the average of twenty fruit taken throughout a block, with readings taken on the transition area between the sun and shade exposed sides. DA values will be noticeably different between the most mature and least mature fruit on a tree. 

Notices

Food Ventures Program Funding

Need funding for creating a new product, nutrition facts tables, food safety evaluations and more? Apply for the Food Ventures program! This program provides financial support for the acceleration of innovative and safe Nova Scotia local products to market using Perennia’s quality and food safety and product development services.

Nova Scotia registered farms and agri-food and beverage businesses can apply for cost-shared funding for Perennia services. The Food Ventures Program also provides technical support and educational resources. Intake is now open until October 31, 2026.

Learn more about the program eligibility requirements and how to apply today!

Do you have questions about product 
development or quality and food safety? 
Ask our specialists for free at info@perennia.ca

Perennia Food and Agriculture Corp.
Edited by Michelle Cortens, Tree Fruit Specialist

Orchard Outlook: Honeycrisp Fruit Maturity Report - Sept 15, 2026

This is the third Honeycrisp maturity update for the example regions. Harvest timing is expected to lag two to three days behind the earliest starts seen in recent years, based on current maturity indices. Based on the current rate of change, harvest at the monitoring sites is estimated to be approximately 1.5 to 2 weeks away, at around September 23 to 28. Predictions are subject to change. Some discussion on bitter pit and field observations are included at the end of the newsletter.

Weather

Degree Day Accumulations

Total degree day accumulations are between the 5- and 10-year average (Figure 1). Given that this year has been among the warmest growing seasons on record, it's likely that harvest will be on the early side and should be monitored closely. However, harvest timing is expected to lag two to three days behind the earliest starts seen in recent years, based on current maturity indices.

The accumulated hours below 10°C since August 25 and leading up to harvest have been around average and unremarkable. This factor was reviewed to consider the risk of storage disorders and did not highlight reasons to be concerned.

Figure 1: Heating degree day accumulations for plant (above 5°C) and insect (above 10°C) development from March 1 to Sept 14 for the past 17 seasons. Provided by Harrison Wright (AAFC).

Precipitation

September is only at the halfway point and yet we have received over half the month's precipitation. On farm, it seems that the excess water is being absorbed by the soil perhaps making up for below-average precipitation in August.

The accumulated precipitation since August 25 and leading up to harvest has been around average and unremarkable. This factor was reviewed to consider the risk of storage disorders and did not highlight reasons to be concerned.

Figure 2: Monthly precipitation totals in 2026 (triangles) compared with the 25-year average (bar graphs). Provided by Harrison Wright (AAFC Plant Physiology).

Important Note - The following information about harvest maturity is for general industry purposes only. Growers are encouraged to use their own discretion to harvest trees that are exhibiting delayed colour development or exhibiting maturity indices that disagree with what is being reported here. Values were measured on an average of fruit that were representative of the block's crop load and tree vigour. Fruit representative of size and colour were taken from all sides but not from the interior of the canopy where maturity is expected to be delayed and is most likely targeted for a second pick timing.

Current Maturity (Sept 14 to Sept 15, 2026)

Table 1: Maturity indices for regular Honeycrisp fruit sampled in the current year on Sept 14, 2026 in North Medford, and Sept 15, 2026 in Rockland and Lakeville. Values are compared with the samples taken one week ago on Sept 8 and 9, 2026.

Current Maturity - Table 1 Discussion:

• Starch conversion to sugars is picking up the pace in early regions, resulting in starch index values around 2 to 3. Current starch index values remain below the harvest target of 5.0.
• Soluble solids are not yet ideal and progressed slowly over the last week. Honeycrisp apples in our region typically reach about 11% Brix at harvest maturity, although values can vary depending on factors like crop load.
• Based on the current rate of change, harvest at the monitoring sites is estimated to be approximately 1.5 to 2 weeks away, at around September 23 to 28. Predictions are subject to change.

Historical Comparison

Table 2: Maturity indices for regular Honeycrisp fruit relative to the average of combined years 2022, 2023, and 2024 sampled on a similar calendar date. The year 2025 is not included in the comparison due to extreme weather conditions. Rockland is not included because a new site is being monitored and there is no data for comparison.

Historical Comparison - Table 2 Discussion:

• Remember that 2022, 2023, and 2024 growing seasons were among the warmest in recent history.
• Fruit maturity is progressing more slowly than in recent warm years, based on higher DA meter values, and lower starch and soluble solids in Rockland and Lakeville.
• The North Medford site did not receive its usual ReTain application this year. Interestingly, the slower maturity due to seasonal weather conditions produced maturity levels comparable to those previously observed from ReTain treatment applied during warmer-than-average seasons.

More Fruit Quality Observations

• Beautiful!!! Red color improved noticeably over the past week as cooler nighttime temperatures continued to promote red color development (Figure 3). Colour is almost as good as the year 2024 and has improved significantly over the past two weeks.
• The average fruit weight in the sampled blocks was 236 g (+13.5 g/week), with individual block averages ranging from 197 g to 296 g. 
• Average fruit diameter was 81.8 mm (3.2 inches), increasing by approximately 1.5 mm over the past week. Average diameter ranged from 78 mm to 90 mm among blocks.
• Differences between sites were largely driven by crop load. Mass and diameter are normal unless blocks are in a low or high crop load situation.

Figure 3: The blush red colour side of ten-fruit samples from three regions historically in the good colouring year 2024, currently in 2026, and finally showing the significant improvement from the sample taken two week's prior. Sampled fruit are from the outer canopy that would be targeted for a first pick.

About each maturity measurement:

Starch Index - Starch is converted to sugars as ripening progresses. The starch-iodine test is used because iodine binds to starch molecules turning them blue/black, whereas sugars are not stained and remain clear. The Cornell chart on a scale of 1 to 8 was used above and values are an average of ten representative samples from each block.

Soluble Solids - Approximates the percentage of sugar content of the fruit. Measured using a digital refractometer. Values are an average of ten representative samples from each block taken on the blush side of each fruit. Soluble solids values in our region for Honeycrisp tend to be 11% brix at harvest maturity. 

DA Meter - The delta absorbance (DA) value is related to the chlorophyll content of the peel. AAFC researchers in Kentville developed a protocol for Honeycrisp. Values above 0.60 are immature, values 0.6 to 0.36 are ideal for long term storage, and values below 0.35 are best for short term storage because they are more prone to storage disorders. Values shown above are the average of twenty fruit taken throughout a block, with readings taken on the transition area between the sun and shade exposed sides. DA values will be noticeably different between the most mature and least mature fruit on a tree. 

Other Field Observations and Discussion

• There are reports and observations of more bitter pit than usual at several orchards. Even varieties that are not typically prone to bitter pit have shown signs. The current theory is that vigorous shoot growth might have outcompeted the fruit for calcium. There is also a higher risk of bitter pit in situations of large fruit. In future years it may be worth revisiting how much calcium is applied and using high-calcium options like calcium chloride after gold ball fruit size.
• This year if colour is progressing better than it has in recent years, just be cautious about harvest maturity. In some cases high colour encourages harvest of immature fruit. Use all maturity indices in your decision whether to begin harvest. There are always tradeoffs though, including labour resources but don't force an early pick if you can. Just be aware that early harvest of Honeycrisp can lead to more bitter pit in storage whereas late harvest beyond DA 0.36 or starch 7.5 results in more soft scald.
• Scab infections are heavy this year where not adequately protected. The heavy infection potential increases the risk of pinpoint scab. Late season fungicide treatment is highly recommended in blocks that have leaf and/or fruit scab. Pay special attention to the tops of tall trees that might not have had adequate fungicide coverage. Ambrosia trees in particular are very susceptible to scab and the fruit are stored for a long period of time.
• The group 7 & 11 products Pristine and Merivon can be applied up to 5 days before harvest (and preferably within 2 weeks). They are labelled for the control of scab, black rot, flyspeck, and sooty blotch. The short PHI and good activity are especially helpful for protecting apples being placed in long-term storage.
• Don't put away the sprayer too early! Late varieties benefit from a preharvest spray too. Also, cumulative rainfall of 25-50 mm washes off fungicide protection. Growers who stop their fungicide program early see early symptoms of diseases in storage.
• There are a lot of earwigs this year in fruit clusters, including some feeding and insect poop. Gross!
• Shoot growth on young trees stopped in the summer dry weather and then restarted in later wet weather. Some young orchard is still actively growing and this appears to be later than usual.

This Orchard Outlook has been published with the input of the Orchard Outlook Committee including this week's contributors: Harrison Wright, Joan Hebb, Larry Lutz, Danny Davison, and Bob Prange.

Perennia Food and Agriculture Corp.
Edited by Michelle Cortens, Tree Fruit Specialist

Orchard Outlook: Honeycrisp Fruit Maturity Report - Sept 9, 2026

This is the second Honeycrisp maturity update for the example regions. With two weeks of data now available, we can begin tracking changes in maturity indicators over time and compare this season's progress with observations from 2022, 2023, and 2024 (2025 excluded due to extreme weather).

Important Note - The following information is for general industry purposes only. Growers are encouraged to use their own discretion to harvest trees that are exhibiting delayed colour development or exhibiting maturity indices that disagree with what is being reported here. Values were measured on an average of fruit that were representative of the block's crop load and tree vigour. Fruit representative of size and colour were taken from all sides but not from the interior of the canopy where maturity is expected to be delayed and is most likely targeted for a second pick timing.

Current Maturity (Sept 8 to Sept 9, 2026)

Table 1: Maturity indices for regular Honeycrisp fruit sampled in the current year on Sept 8, 2026 in Rockland and Lakeville, and Sept 9, 2026 in North Medford. Values are compared with the samples taken one week ago on Aug 31 & Sept 1, 2026.

Current Maturity - Table 1 Discussion:

• Starch is just beginning to convert into sugars, resulting in starch index values that are slightly above the baseline of 1.0. This is typical for this time of year. Current starch index values remain well below the harvest target of 5.0.
• Soluble solids levels appear normal for this stage of the season. Honeycrisp apples in our region typically reach about 11% Brix at harvest maturity, although values can vary depending on factors like crop load.
• Average DA meter values currently range from 0.95 to 1.06. Based on the current rate of change, harvest at the monitoring sites is estimated to be approximately 2.5 weeks away, around September 26. Predictions are subject to change.
• Fruit maturity is relatively consistent across locations and blocks. This contrasts with last year, when drought conditions led to substantial differences in maturity between sites.

Historical Comparison

Table 2: Maturity indices for regular Honeycrisp fruit relative to the average of combined years 2022, 2023, and 2024 sampled on a similar calendar date. The year 2025 is not included in the comparison due to extreme weather conditions. Rockland is not included because a new site is being monitored and there is no data for comparison.

Historical Comparison - Table 2 Discussion:

• Remembers that 2022, 2023, and 2024 growing seasons were among the warmest in recent history.
• DA meter values are higher this year, indicating that fruit maturity is slightly less advanced than the DA meter would predict at this time in recent history.
• Starch index values are slightly lower than historical averages but are generally in line with previous years.
• Soluble solids are similar to historical values, although they can vary depending on crop load.

More Observations

• Red color improved noticeably over the past week as cooler nighttime temperatures promoted color development.
• Red color is improving but remains less intense than at the same time in strong coloring years such as 2024. Local study data suggests that red blush coverage is typically around 30% at this stage of the season.
• The average fruit weight in the sampled blocks was 222 g, with individual block averages ranging from 183 g to 281 g. Differences were largely driven by crop load. For comparison, local study data indicates that a fruit weight of about 205 g is typical for this time of year.
• Average fruit diameter was 80.3 mm (3.16 inches), increasing by approximately 4.5 mm over the past week. Honeycrisp fruit are generally within the ideal size range and still have time to grow further before harvest. Average diameter ranged from 76 mm to 86 mm among blocks, largely reflecting differences in crop load.

About each maturity measurement:

Starch Index - Starch is converted to sugars as ripening progresses. The starch-iodine test is used because iodine binds to starch molecules turning them blue/black, whereas sugars are not stained and remain clear. The Cornell chart on a scale of 1 to 8 was used above and values are an average of ten representative samples from each block.

Soluble Solids - Approximates the percentage of sugar content of the fruit. Measured using a digital refractometer. Values are an average of ten representative samples from each block taken on the blush side of each fruit. Soluble solids values in our region for Honeycrisp tend to be 11% brix at harvest maturity. 

DA Meter - The delta absorbance (DA) value is related to the chlorophyll content of the peel. AAFC researchers in Kentville developed a protocol for Honeycrisp. Values above 0.60 are immature, values 0.6 to 0.36 are ideal for long term storage, and values below 0.35 are best for short term storage because they are more prone to storage disorders. Values shown above are the average of twenty fruit taken throughout a block, with readings taken on the transition area between the sun and shade exposed sides. DA values will be noticeably different between the most mature and least mature fruit on a tree. 

Perennia Food and Agriculture Corp.
Edited by Michelle Cortens, Tree Fruit Specialist