Internal Ethylene Levels and Maturity of ‘Delicious’ and ‘Golden Delicious’ Apples Destined for Prompt Consumption

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Abstract
Internal ethylene levels, fruit firmness, soluble solids content, and starch–iodine reaction in ‘Delicious’ and ‘Golden Delicious’ apples (Malus domestica Borkh.) were measured weekly for 6 to 8 weeks during fruit maturation for 3 years. Internal ethylene level did not consistently correlate with minimum maturity as judged by agricultural inspection or optimum maturity as judged by a taste panel in either cultivar. Internal ethylene levels ranged from 0 to 26 μl·liter−1 in ‘Delicious’ and 0 to 41 μl·liter−1 in ‘Golden Delicious’ on taste panel harvest dates. Decreases in fruit firmness and increases in starch conversion and soluble solids content were observed prior to any increase in internal ethylene in both ‘Delicious’ and ‘Golden Delicious’. Thus, internal ethylene concentration is not a reliable index of maturity for harvest determination for immediate sale on the fresh market. The combination of fruit firmness decrease, soluble solids increase, and conversion of starch seem to be more closely tied to perception of maturity by both the agricultural inspectors and taste panel.

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