Nondestructive methods to evaluate maturity level of oranges

The maturity on the tree and the ripening during postharvest of 2 orange va rieties (Citrus sinensis, cvs. Lanelate and Valencia) were evaluated, using 3 methods: the ratio soluble solids/titratable acidity (Maturity Index); t he firmness, by hand densimeter, and the skin color with a portable colorim eter, The values of Color Index (1000a*/L*b*) and firmness complement each other for defining the maturity of tree fruit. Color and Maturity Indices a re not correlated with time or weight losses during storage (8 degrees C) o r with shelf life (20 degrees C). Firmness and weight loss are significantl y (P less than or equal to 0.05) correlated with each other, and both of th em independently of each other, with postharvest time.