Updated: October 26, 2022
What is Chilling Injury in Peaches, What Causes it, and How Can You Manage it? (FS-1141)
Peaches have a short shelf life capacity, thus are susceptible to high spoilage. Therefore, peaches destined for the wholesale market need to be harvested mature but not fully ripe, and submitted to cold storage to delay the ripening process. Chilling injury (CI) is a physiological disorder triggered by exposure to cold storage temperatures for a certain period of time, especially when kept in the “killing” temperature range of 36-46°F (2-8°C). CI will only be perceived when the fruit is re-exposed to room temperature, thus when the fruit reaches consumers. As such, CI is an enormous challenge and leads to consumer disappointment through undesirable fruit internal quality. Authors: Kevin Moore and Macarena Farcuh; Title: What is Chilling Injury in Peaches, What Causes it, and How Can You Manage it? (FS-1141)
Updated: September 20, 2022
Precautions Fruit and Vegetable Growers Should Take During a Boil Water Advisory
Early this month, the Baltimore City Department of Public Works issued a Required Boil Water Advisory for parts of Baltimore City and a Precautionary Boil Water Advisory for a larger portion of the city and part of Baltimore County due to E. coli being identified in municipal water in parts of the city. While the Department of Public Works (DPW) has received the all-clear from the Maryland Department of Environment to lift the boil water advisory, below are some tips for farmers in the event a similar event happens in the future.
Updated: July 14, 2022
Maximizing Apple and Peach Profits with Preventative Bruising Practices
Although harvest is one of the most frantic times of the season, peak harvest time needs to be balanced with preventative practices to help ensure that the crop has optimal quality for satisfying consumer demands, and to ensure profitability of the operation. The degree of fruit quality can be highly determined by the preharvest, at harvest and postharvest practices in an orchard. Profits can be maximized by producing appealing fruit, by minimizing fruit damage and loss. Authors: Morgan Jacobs, Candidate for B.S. in Physiology and Neurobiology and Dr. Macarena Farcuh, Assistant Professor and Extension Specialist University of Maryland, College Park
Updated: June 14, 2022
Inking in Peaches and Nectarines: Symptoms, Causes and Control
Symptoms of Peach and Nectarine Inking: Field inking or skin discoloration is characterized by the appearance of dark colored, brown-black spots or longitudinal stripes on the fruit surface, restricted to the skin (Fig. 1). Inking affects the skin cells and causes the death of these cells, but it will not affect the tissue below or the flesh of the fruit. Although the symptoms are superficial and cosmetic, they render the fruit unmarketable or cause them to be second grade.
Updated: March 17, 2022
Fruit Texture and the Science Behind It (FS-1189)
Attaining the optimal fruit texture is a challenge all growers must face in order to maximize consumer acceptability. Fruit texture, and particularly flesh firmness, is an important maturity index, in combination with other quality parameters. Learning how to measure fruit texture and what factors that affect it is an integral part of orchard management. Authors: Macarena Farcuh, Cameron McPherson. Title: Fruit Texture and the Science Behind It (FS-1189)
Updated: March 16, 2022
Are Your Peaches Ready to Harvest? (FS-1182)
Harvesting peaches at the right maturity stage is crucial to improving fresh market quality and potentially increasing marketability. Peach maturity indices based on target markets can help growers identify the right conditions for optimum fruit quality harvest. Macarena Farcuh and Yixin Cai, authors. "Are Your Peaches Ready to Harvest"