Harvesting organically grown fruit

On account of their decision to avoid chemical agents, organic fruit growers tend to assert less control over the timing of their crops and must depend upon favourable conditions and highly effective management at the point of harvest. When utilised efficiently, the labour intensive requirements of organic production help to integrate multiple activities throughout seasonal cycles, from sowing to harvest, then recovery. This means that each task depends upon the quality of observation and effort applied in earlier and subsequent activities.

An experienced grower understands that successful harvesting cannot be separated from soil quality, climate characteristics, and patience. One of the basic challenges of successful harvesting is determining the correct time to pick. At present, there is a continuing trend towards harvesting immature fruit. This practice appears to be sustained by the high volume retailers of fresh produce such as the supermarkets, catering agencies, and convenience stores. With their ability to maintain produce in cold storage for extended periods, they have the capacity to manipulate market cycles for economic advantage. This is particularly true for exotic and out of season produce, which is demanded by a proportion of consumers who pay higher prices compared to standard items.

Aside from encouraging the further use of chemicals in the form of preservative and ripening agents, there are clear reasons why most fruits should not be immature when harvested. In the first instance, properly ripened fruit tastes better. All seasonal fruits are distinguished by their complex mixtures of natural compounds including sugars, cellulose, water, minerals, food acids, aromatic oils, and plant hormones. In the unripened state, these mixtures are frequently dominated by elements which do not enhance their palatability. For example, unripened apples and citrus fruits taste harshly acidic, while unripened pears, apricots, and peaches taste dry and fibrous. Fully ripened fruit is much easier to digest than the alternative. This is obvious to anyone who once experienced stomach pains from a childhood feast of green plums or unripened apples. Ripe fruit does not upset the stomach, and it contains a supply of enzymes to help the body absorb and utilise most of the fruit sugars and nutrients.

A further reason for avoiding the harvesting of immature fruit has to do with the plants themselves. Seasonal fruit production can place heavy demands on the availability of soil minerals, water, and other resources. When a tree, bush, or vine is harvested too early, there can be a sudden failure of biological communication and the potential for prolonged reproductive cycles. Under certain circumstances this will cause the formation of an additional crop in the same season. Even if the additional crop fails to mature properly, the parent plant may experience an exhaustion which compromises future productivity and increases susceptibility to opportunistic parasites and disease.

It is important to remember that fruit from the same plant does not necessarily ripen uniformly. Fruit which emerges on the sunny side of a large tree, or bush may require harvesting a week or two earlier than the remaining crop. In most cases, fruit should separate from the tree or bush with the stalks intact.

Summer fruits should be picked as soon as they are ripe, or just slightly beforehand for the berries, melons, and larger mangoes which can be matured for several days on a sunny window. When they begin fruiting, strawberry plants should be checked every day, and the strawberries harvested as soon as they are red all over. These can be eaten immediately, made into jams, frozen, or kept cool and well ventilated for use within several days. Raspberries and blackberries are delicate and larger crops will provide many hours of labour for a competent harvesting team. Strains of these and other cane fruits are now selectively bred to eliminate thorns and produce higher yields of fruit. Some of the older hybrid stocks have remained popular with organic growers. Their lower yields are offset by superior flavour characteristics and the sharp thorns do provide some natural protection against voracious birds, and other creatures attracted to the sweet fruit. These small berries should be picked between the thumb and forefinger then placed in punnet containers with adequate ventilation to prevent them sweating.

Larger and heavier fruit such as apples or peaches should be gently twisted in the palm of the hand. When ready for harvesting, the fruit will separate cleanly. Slightly firm plums can be stored in the refrigerator then removed a few days before eating. Despite frequent claims to the contrary, stone fruit such as cherries, peaches and nectarines, do not gain additional flavour after picking and should not be harvested until ready. Like other seasonal varieties, they are best when consumed immediately or soon after harvesting although freshness can be maintained for several days in cool storage. 

Along with appropriate storage techniques, care and effort invested during the harvest period will influence the quality and longevity of seasonal fruit crops. Potential difficulties can be alleviated by a strict rejection of any items with broken skin or evidence of pest infestation or disease. To preserve garden hygiene, any diseased fruit must be carefully buried or incinerated. Badly damaged fruit should be composted or provided in a separate location to help feed beneficial wildlife.

Once removed from their parent plant, fruit crops cannot access the biological mechanisms which previously enabled them to resist bacteria and repair physical damage. During and subsequent to harvesting, gentle but secure handling is essential to prevent the bruising and cuts which will initiate fermentation and decay. Even firm, tough skinned fruit such as avocado and lemons can be easily bruised through rough handling. In these instances the damage may not be immediately obvious so visual inspection of recently harvested fruit must be conducted at regular intervals. As long as it is clean and free of disease, physically damaged fruit can be used in many recipes, and as the key ingredient for sweet sauces and traditional preserves.

Unfortunately, enormous volumes of fresh produce, including fruit, are wastefully discarded every growing season. In some cases, the produce warrants a high or premium grading yet is destroyed to avoid surplus commodity prices, or, as in the wine industry, to restrict potential competitors from accessing new markets. Most of the discarded fruit, however, will be of average or lower quality. As a rule, the grading systems are biased to favour the largest and most visually impressive produce as opposed to smaller items which can possess equivalent or even superior nutritional qualities.

In their ongoing efforts to reverse the emphasis on visual appearance, several organic certification authorities are reviewing proposals for alternative grading systems. These are based upon the assessment of nutritional factors, flavour characteristics, and an additional component related to the sustainability of production. The organic movement seeks to differentiate itself from mainstream agriculture by educating consumers about the benefits of nutritious food, while simultaneously promoting careful management and conservation of natural resources.