Champlain Valley Harvest Maturity Program Report: Week 1
Mike Basedow and Jenn Stanton, CCE-ENYCHP, Northern NY
This week begins our 2024 Champlain Valley Harvest Maturity Program. This week we are reporting on Wildfire Gala, Paula Red, Ginger Gold, and Premier Honeycrisp.
This week’s samples were collected Monday, August 12 and processed the same day. Fruit were picked from orchards in Peru. Sample size is 10 fruit picked for average maturity, from multiple trees, on both sides of the row for Paula Red and Ginger Gold. Premier Honeycrisp and Wildfire Gala were “spot-picked” for the most red fruit.
None of the blocks sampled have received any harvest PGR treatments to date, but as blocks receive them we will update their treatment in the final data column so you can better compare against your blocks.
Due to the large amount of variability associated with strains, rootstock selections, planting systems, the widespread use of ReTain, Harvista, ethephon, and local orchard microclimates, it is impossible to sample and process enough locations to make specific harvest recommendations. ENYCHP HMP data is meant to be used as a general indicator of apple harvest maturity, and nothing more.
When we have them, we will also include data from previous years to serve as a comparison.
Weekly Summary of Fruit Maturity Progress
Wildfire Gala for 8/12/2024
Comments: This is an early ripening strain of Gala. We are starting to see some very good color development in the block we are sampling following the cool nights we had early in August. Background color is starting to pick up a tinge of cream. SPI is inconsistent across the 10 apples sampled. Brix is still low, which resulted in minimal flavor when sampled. I think we’ve still got at least a few days before a spot pick in here.
Starch Pattern Index of Wildfire Gala on Monday August 12th 
For Gala, firmness is not a major issue, and the starch pattern is an unreliable indicator of maturity. It is not uncommon to have a range of 1-7 or 2-8 in SPI’s from one 10 apple sample from a block, in which all the fruit (externally) look to be of nearly the same maturity. Target a brix above 12%, and varietal flavor development. For long term CA stored fruit, you do not need to wait for background color change from light green to cream. Fruit with a bright yellow background are over-mature and should not be stored long-term, instead market these fruit immediately. We will continue testing this block next week.
Paula Red for 8/12/2024
Comments: The main maturity indices for this variety are the changing of the background color from green to creamy yellow, apples loosening on the stem, a starch reading near 3.0, and firmness between 15-16 psi. The fruit sampled this week still had quite a bit of green in their background color, and fruit are still fairly firm. SPI was averaging at a 2.0, and flavor was lacking on the fruit tasted with a noticeable starch present. I think this block still needs more time on the trees. We will continue testing this block next week.
Ginger Gold for 8/12/2024
Comments: The main maturity index is the change in ground color from green to cream (earlier harvest, longer storage) or cream to yellow (short-term storage) and the development of varietal flavor. Fruit did not yet have flavor, and were still quite green. Brix is also fairly low this season. Fruit are very firm, and there has been minimal starch conversion. We will continue testing this block next week.
Premier Honeycrisp for 8/12/2024
Comments: This strain of Honeycrisp is supposed to color like the original, but mature about 3 weeks earlier.
The same guidelines should apply to this strain as standard Honeycrisp. Firmness greater than 14 pounds and a brix above 13% are desirable. Do not pick fruit that have not developed “acceptable” varietal flavor and proper color. Ideal is the ground color turning to cream with 80% bright red cheek. Look for color that jumps out when the yellow background color makes the red almost florescent or iridescent. Once color change has happened, then an every other day walk-through is warranted to determine readiness.
I think this block still has a ways to go before harvest. Fruit are very firm and the color is still fairly green. Starch conversion was minimal, brix was low, and flavor was lacking. We will check this block again next week.