Ambrosia Fruit Maturity Report - Oct 16

This week's Ambrosia report is the final fruit maturity update for the season. There is also an update about the polar vortex industry recovery program. I hope harvest is going well for you all!

Final Ambrosia Report

Table 2: Maturity indices for Ambrosia fruit sampled in the current year on Oct 16, 2023. 

The target starch index for Ambrosia is greater than 2.8 so the block at North Medford is very close to the target value. The DA value for the North Medford block is within the acceptable range for storage.

Figure 1: Ten-fruit samples of Ambrosia from 13 yr Ambrosia trees on M9 in North Medford. The visual results of starch-iodine tests on Oct 16. Average starch ratings are summarized in Table 1.

Notes:

Important - This maturity report 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.

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 handheld refractometer. Values are an average of ten representative samples from each block.

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. 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. 

Horticulture Nova Scotia Polar Vortex Program

Polar Vortex Industry Recovery Program is OPEN

The Polar Vortex Industry Recovery Program Phase 1 is open. Stream 1 provides virus testing support for grapes and stream 2 provides maintenance recovery for eligible crops. Farmers impacted by the polar vortex whos’ crops are not listed as eligible are welcome to apply on a case by case basis. To read over the program guidelines and to apply click here: Polar Vortex Industry Recovery Program

Honeycrisp and Ambrosia Fruit Maturity Report - Oct 10

In this week's fruit maturity update the final values are reported for Honeycrisp in select blocks. Honeycrisp harvest is close to wrapping up and in situations where the most mature fruit have been picked and/or Retain has been used, our measurements show that maturity is still acceptable. New to this year I am including Ambrosia in this update. For Ambrosia some blocks are ready for picking and others are nearly ready.

Final Honeycrisp Report

Table 1: Maturity indices for regular Honeycrisp fruit sampled in the current year on Oct 10, 2023 after various percentages of being picked. The rate of change from last week is shown in brackets beside the current measurement where applicable (ReTain trees have not been picked since last measurement).

The average starch values for Honeycrisp fruit that remain still have some starch but are ready for being picked (greater than the target index of 5). ReTain treated trees still have plenty of fruit and they do appear to have delayed starch degradation as we would expect from this tool. 

According to the DA meter, these remaining fruit are not yet ready for harvest however the starch index is a clear indicator of maturity and suggests that the fruit are ready. (The DA meter may not be tested in these second pick situations.)

Ambrosia Report

Table 2: Maturity indices for Ambrosia fruit sampled in the current year on Oct 10, 2023. 

The average starch values for Ambrosia fruit measured in all regions varies. For Ambrosia, the target starch index is greater than 2.8 which has been exceeded at the Rockland block. The target starch index has not been reached at the Lakeville and North Medford blocks.

Similarly, the DA value for Rockland has exceeded the target of 0.47 indicating harvest maturity. Lakeville and North Medford are near the start of the window given by the DA meter measurement. However, starch at Lakeville and North Medford suggests that fruit may not be ready quite yet.

Figure 1: Ten-fruit samples of Ambrosia across all three locations. The visual results of starch-iodine tests on Oct 10. Average starch ratings are summarized in Table 1.

Notes:

Important - This maturity report 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 what is likely targeted for a second pick.

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 handheld refractometer. Values are an average of ten representative samples from each block.

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. 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. 

Honeycrisp Fruit Maturity Report - Oct 4

In this week's Honeycrisp fruit maturity update the values represent the fruit that remain after the first pick. The DA values of the remaining fruit have changed very little from the previous week because the remaining fruit are less mature by nature. Honeycrisp maturity on the remaining fruit at the sites being monitored is at the early end of the range of optimum maturity for storage.

Table 1: Maturity indices for regular Honeycrisp fruit sampled in the current year on Oct 4, 2023 after various percentages of the first pick. The rate of change from last week is shown in brackets beside the current measurement and reflects the change from first pick to second pick samples. No data is available from last year at this time.

The average starch values for Honeycrisp fruit that remain after the first pick are approaching or greater than the target index of 5. ReTain treated fruit being monitored appear to have delayed starch degradation relative to the other blocks and regions being monitored (although not directly comparable). Maturity values are noticeably different between the most mature and least mature fruit on a tree, so actual values would vary depending on what percentage of the fruit was included in the first pick.

The average DA value for Honeycrisp fruit being monitored after the first pick is now higher than the target of 0.60. The mature fruit were harvested and now the remaining fruit are at an earlier stage of maturity and are approaching the target value of 0.60. 

Although the DA meter values do not differ much for ReTain treated fruit, the starch and sugar values are lower indicating that fruit are in fact at an earlier stage of maturity than what is suggested by the DA meter. Please note that use of the DA meter on fruit treated with ReTain has not been verified. Starch index is a more reliable indicator in this case of misalignment with the DA meter.

Figure 1: Ten-fruit samples across all four locations. The ground/shade colour (left) on the Oct 4 sampled fruit. The visual results of starch-iodine tests before the first pick on Sept 25 (middle) and after the first pick on Oct 4 (right). Average starch ratings are summarized in Table 1.

Important Note - This maturity report 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 what is likely targeted for a second pick.

About each 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 handheld refractometer. Values are an average of ten representative samples from each block.

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. 

Honeycrisp Fruit Maturity Report - Sept 25

In this week's Honeycrisp fruit maturity update you will notice that values from our example regions have moved more quickly and are near or nearing optimum maturity. 

Table 1: Maturity indices for regular Honeycrisp fruit sampled in the current year on Sept 25, 2023 and compared with last year's samples where applicable from Sept 27, 2022. The rate of change since last week's measurement is shown in brackets beside the current measurement.

The average starch values for Honeycrisp fruit measured in all regions is nearing the target of 5 especially in Lakeville and North Medford (no ReTain). Maturity continues to be a few days delayed relative to last year. Maturity values are noticeably different between the most mature and least mature fruit on a tree, so actual values would vary depending on what percentage of the fruit is included in the first pick.

The average DA value for Honeycrisp fruit measured in all regions is at or near the target of 0.60. The most mature fruit on the tree are within the harvest window. 

Please note that use of the DA meter on fruit treated with ReTain has not been verified. The DA meter reading on the treated fruit is 0.60 suggesting near-maturity however the starch index values suggest otherwise. Starch index is a more reliable indicator in this case.

Figure 1: Ten-fruit samples across all four locations. The ground/shade colour (left) on the Sept 25 sampled fruit. The visual results of starch-iodine tests on Sept 18/19 (middle) and the change toward more sugars on Sept 25 (right). Average starch ratings are summarized in Table 1.

Important Note - This maturity report 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 where maturity is expected to be delayed and is most likely targeted for a second pick timing.

About each 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 handheld refractometer. Values are an average of ten representative samples from each block.

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. 

Orchard Outlook Newsletter Vol. 23, No 16 & Maturity Update

Today's newsletter includes an update on degree day accumulations, mean temperatures, and precipitation from Jeff Franklin (AAFC). Following hurricane Lee, I provide an industry update to connect you with what others have experienced in the industry including an overall sense of relief. There is some loss of fruit, trees, and trellis and the extent of bruising is unclear at this time. Also included is the second update on Honeycrisp fruit maturity that is nearing harvest maturity.

Table of Contents:

Weather

• 2023 Degree Day Accumulations
• Precipitation

Storm Update

Honeycrisp Fruit Maturity Report

Other Notes

Weather

2023 Degree Day Accumulations

The cumulative degree days for the entire season are essentially equal to the 5- and 10-year averages for base 5°C heat units (Figure 1). Industry members are reporting that fruit maturity is lagging a couple of days behind harvest dates in recent years.

Figure 1: Heating degree day accumulations for plant (above 5°C) and insect (above 10°C) development from March 1 to Sept 18 for the past 17 seasons. Provided by Jeff Franklin (AAFC).

• Approximately equal plant development heat units compared to the 5-year average, and 1% more compared with the 10-year average.
• Approximately 3% less plant development heat units compared to 2022, and 3% less compared with 2021.
• Approximately 1% more insect development heat units compared to the 5-year average, and 2% more compared to the 10-year average.

Mean Temperatures

Fruit colouring has been a challenge. Likely the slow colouring is related to the warm temperatures that we have experienced so far in September. Jeff Franklin explains, "Currently, mean daily temperatures are running 2.8 °C ahead of the 25-year average and the average minimum temperatures are approximately 4°C ahead of the historical values."

Table 1. Mean temperatures for the first 18 days of September, current year (2023), 10-year, and 25-year averages. Provided by Jeff Franklin (AAFC).

Precipitation

The precipitation total for the growing season has now even exceeded the very wet year of 2019 (Figure 1). The surplus of water has happened from July onward. This is a good time to take note of wet areas in the orchard to see if areas prone to standing water also correlate with specific areas of poor tree health. Surprisingly, soil temperatures are above-average. 

Figure 2: Precipitation recorded in Kentville for the 2023 season (red line) compared with the 10-year average (black line). Provided by Jeff Franklin (AAFC).

Storm Update

Summary:

• Wind gusts appeared highest near the Minas Basin, Windsor, and on the South Mountain. However, wind gusts throughout the Valley were relatively similar in the range of 70-84 km/hr.
• Estimates of fruit drop are lower than expected and are lower than recent events of Dorian and Fiona. Ambrosia is one of the worst-affected varieties with it's long and brittle stem. The extent of the cut and bruised fruit is to be determined.
  
• There is occasional tree loss. Also, part or full rows of trellis with high density trees have collapsed where crop loads were heavy, post spacing was greater than 25 ft, or there was a knot in the centre of the end post. Failure has happened within blocks or on the eastern side.
  
• Leaves are tattered and could have allowed entry of fire blight bacteria, especially during an already high-risk year. 

  

Honeycrisp Fruit Maturity Report

Table 2: Maturity indices for regular Honeycrisp fruit sampled in the current year on Sept 18, 2023 (Rockland)/Sept 19, 2023 (Lakeville and North Medford) and compared with last year's samples from Sept 20 (Rockland)/ Sept 21, 2022 (Lakeville and North Medford). The rate of change since last week's measurement is shown in brackets beside the current measurement.

The average starch values for Honeycrisp fruit measured in all regions has not reached the target of 5. Maturity continues to be delayed relative to last year. Maturity values are becoming more noticeably different between the most mature and least mature fruit on a tree, distinguishing the first pick from later picks. 

The average DA value for Honeycrisp fruit measured in all regions has not reached the target of 0.60 but is progressing as expected by losing about 0.1 units each week. 

Please note that the use of the DA meter on fruit treated with ReTain has not been verified. The DA meter reading on the treated fruit is 0.69 suggesting near-maturity however the starch index values suggest otherwise. Starch index is a more reliable indicator in this case.

Figure 1: Ten-fruit samples across all four locations. The ground colour (left) on the sampled fruit. The visual results of starch-iodine tests on Sept 12 (middle) and the change toward more sugars on Sept 18/19 (right). Starch ratings are reported in Table 1.

Important Note - This maturity report 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 where maturity is expected to be delayed and is most likely targeted for a second pick timing.

About each 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 handheld refractometer. Values are an average of ten representative samples from each block.

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 Notes

Ambassadors for Temporary Foreign Worker Program

An article in The Grower on September 13 brings to light recent criticisms of the Temporary Foreign Worker Program. As everyone who works within the program is an ambassador of it, this article is being shared here to bring it to your attention. The workers through this program are an essential part of the local industry.

This Orchard Outlook has been published with the input of the Orchard Outlook Committee including this week's contributors: Larry Lutz, Joan Hebb, Kari Brown, Jeff Franklin, Bob Prange, Dustin MacLean and Heather Rand.

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

Recommendations for Storm Preparation - Hurricane Lee

This update includes suggestions to prepare for possible high wind gusts this weekend. I'm crossing my fingers that we do not see damaging winds. Hopefully this is all in the name of being over-prepared!

Prepare Young Trees and Nurseries

• Tie young trees and nursery trees with rubber tree tie. Max tape does not hold up to high winds. Tie with rubber ties as soon as trees get to the top of the stake in the nursery to be prepared for high winds. 
• Check on support for trees that are known to be brittle at the union, including many of the new Geneva rootstocks (G.11, G.41, G.16 etc).

Prepare Mature Plantings

• Pick fruit from trees with a heavy crop load if desired to lighten the load on trellis systems that are already exhibiting strain. However, a lot of varieties are not yet ready for harvest. If there is good colour in the tops of Honeycrisp trees, check their maturity and it may be possible to harvest a spot pick on tree tops.
• Speak with your packer as they may have a preferred way to handle fruit prior to the storm… for example, they may suggest stripping the trees of fruit for varieties that are ready for harvest and have a processing market. Don’t assume this is the case though. It could be variety specific.
  
• Old, weak, end-posts on trellises could be shored up if possible. Focus on improving supports for trellised high-density orchard. The old, unsupported, dwarf and semi-dwarf trees appear to tolerate high winds better than trellised orchard in some situations.
• A preharvest fungicide like Pristine/Merivon could be applied before or after the storm depending on your priorities.
• Preharvest fungicide is your only protection in storage so having residue on the fruit is desirable. Based on local reports, the residue and associated benefits in storage may last if the products are applied up to two weeks before harvest. Pristine/Merivon ingredients are locally systemic so they are absorbed by tissues on which they are sprayed. The products are rapidly absorbed into plant tissue if allowed to dry. Theoretically the products should have a benefit in storage if applied before the storm.
• You may have other priorities before the storm. Spraying after the storm would ensure that residue is present for storage. But waiting runs the risk of the laneway being obstructed for spraying or crews not having time to spray.
• Apply the preharvest fungicide if possible whether it is before or after the storm.

After the Storm

• Be prepared to brace weakened trellis systems where a breach has the potential to weaken entire rows.
• Have generators and fuel available to support cold storage in case of power outages.
• If applicable, contact crop insurance soon after you observe damage.
• Treat nonbearing orchards exhibiting tissue damage with streptomycin within 24 hours of injury to prevent fire blight trauma infections. More information in Q&A below.

Figure 1: Weakened trellis system with a heavy crop load was braced after hurricane Fiona in fall of 2022.

Fire Blight Q&A:

What's the bacterial risk? High.

This year there is plenty of fire blight bacteria established in infections throughout the Valley. A rotating storm system with wind and rain moves bacteria around and between orchards with the potential to spread infections to new blocks.

It's late in the season so are trauma infections still a concern? Yes.

Remember, bacteria can still be delivered to wounds in cool temperatures. Temperature matters for blossom blight risk because bacteria rely on heat to grow on the floral stigma. For trauma blight, the source of the bacteria is active infections that already have excessive bacterial populations contained in ooze. Trauma events are always cause for concern because bacteria are transported from active infections to open wounds.

Should I use Streptomycin preventatively before the storm? No.

Streptomycin should NOT be used as a preventative treatment in the case of a tropical storm and should be saved for post-infection activity. If applied before trauma, streptomycin can be washed off leaves, degraded by sunlight, and will not provide protective activity if bacteria are moved in from outside your own orchard.

When should I use streptomycin?

Have streptomycin available to treat nonbearing orchards exhibiting tissue damage within 24 hours of injury to foliage or limbs. Note the preharvest interval of 50 days for apples and 30 days for pears.

Can I use Kasumin instead of streptomycin? No.

Do not rely on Kasumin for a trauma event because this antibiotic is not systemic and will only kill cells on the surface of leaves and shoots. Meaning, any bacteria that moves into tissues will not be affected by Kasumin or copper.

Other Recommendations

• The best thing to do is to get ready before the hurricane is even forecasted by season-long maintenance. 
• Check culverts and ditches to make sure they are not collapsed or blocked.
• Store or secure items that could become wind-borne.
• We cannot compare Lee's potential impact with the outcomes seen during Elsa and Fiona. The storms are unique with different direction, rainfall amounts, and wind speeds. And the weakest trellis systems were already tested recently in the previous two storms.
• If you wish to monitor Valley-wide wind gusts and rainfall accumulation on a map, visit capebretonweather.ca and from the panel called 'Layer' select 'Storm Rain' or under 'Extremes' select 'high' and 'wind gust'.
• The province recently submitted a news release stating that AgriStability is still available to the Ag sector with late application up until Dec 31, 2023. Here is a link to the full release: https://novascotia.ca/news/release/?id=20230908001
• We have had no shortage of difficult growing conditions but I hope that you are proud of the good work you have done on everything that you can control.
• If you are feeling overwhelmed and need to talk to someone please know that everyone has access to the Farm Family Support Centre and other resources through We Talk We Grow.

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

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

Honeycrisp Fruit Maturity Report - Sept 12

Similar to last year, I will give short weekly updates on indicators of Honeycrisp maturity from a few example regions. This information is meant to indicate the rate of change of ripening each week and also how this year's maturity compares to past years.

Table 1: Maturity indices for regular Honeycrisp fruit sampled in the current year on Sept 12, 2023 and compared with last year's samples from Sept 13, 2022.

The average starch values for Honeycrisp fruit measured in all regions has not reached the target of 5. Relative to last year, this year's starch values are generally lower meaning that maturity is slightly delayed because starch has not converted to sugars.

The average DA value for Honeycrisp fruit measured in all regions has not reached the target of 0.60. Relative to last year, this year's DA values are generally higher meaning that more chlorophyll is present and ripening is not as far progressed. 

Last year was a year with above-average heat so it is not surprising that maturity is not as far progressed this year. Next week's measurements will report the rate of change to show how maturity is progressing.

Figure 1: Ten-fruit samples across all four locations. The blush (left) and ground colour (middle) on the sampled fruit. Ground colour is still an immature green tone. The visual results of starch-iodine tests (right) and starch ratings are reported in Table 1.

Important Note - This maturity report 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 where maturity is expected to be delayed and is most likely targeted for a second pick timing.

About each 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 handheld refractometer. Values are an average of ten representative samples from each block.

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.