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.
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.
- 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.
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.
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
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
Edited by Michelle Cortens, Tree Fruit Specialist
