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