1diyht.com

A DIY Glossary On Seasonal Fruit Trees

Please Follow & Share:
RSS
Follow by Email
Facebook
Google+
http://www.diy-home-tips.com/a-diy-glossary-on-seasonal-fruit-trees.html
Twitter
Pinterest

by Fred Roundstone
(Angmering, West Sussex, UK)

Like any other group, growers of seasonal fruit trees have their own lingo which they use for fast and easier comprehension between themselves.

For would-be fruit farmers, it is good to be conversant with these functional terms for future reference.

There are thousands of them more than the article can compile. The following are the most-commonly used.

Farming Terms:

Brix
The sugar level of fruit, expressed as a percentage. When the fruit ripens, it is the actual sugar-to-acid ratio that determines the fruit’s sweetness.

Chill Hours
The number of hours the temperature is at or below 45° F (7.2° C) during the dormancy period of trees, from the beginning of November to February 15. Chill hours are needed by most seasonal fruit trees.

Clingstone
These are peaches, plums and nectarines that have flesh that adheres, or “clings” to the pit.

Dormant
During the winter, most seasonal fruit trees become inactive or dormant. It begins after the leaves fall off and the weather gets colder. It ends in the spring when the weather warms up.

Ethylene
A gas released by fruits that aids in the ripening process.

Flavonoid
These are the pigments that give fruits their bright colors, considered today to be beneficial to health.

Freestone
Varieties of peaches, plums and nectarines that have flesh that easily separates from the pit.

Fruitwood
This is the wood branch of a tree where the fruits grow.

Grafting
The process of changing the variety of fruit a grower wants. The crownbranches are cut. Then a small piece of the new variety (scion) is cut to fit into the notch. The tree’s nutrients will flow into the scion to begin a branch.

Hybrid
This is a cross of two or more species. The predominant characteristics of the resulting fruit determine how it will be identified.

Pollination
Pollen is transferred from anther to stigma so it will be fertilized, becomes and grows into a fruit. Some trees are self-pollinating; others need the wind or the bees.

Pre-Conditioning
This is a scientifically-based process to increase fruit’s market life and reduce chilling injuries. The fruit is cooled to 68°F right after harvest and held at that temperature for 36 to 48 hours. Afterwards, it is cooled to 34°F to stop the ripening process in time for shipping.

Sub-Acid
Peaches and nectarines that have lower relative acidity, making them taste more intensely sweet.

Usually, each region of seasonal fruit tree growers all over the country has their own lingo. Some are fruit-specific, some are technical terms and others are completely new words. It’s always fun to hear them.

Click here to read more DIY home tips about planting trees in your garden

Updated: December 6, 2013 — 9:12 am

Site Disclaimer: This site is designed for educational purposes only, if you click on a link and make a purchase I will make a small commission. Furthermore, all videos and photos on this site are provided by 3rd parties. We take no responsibility for the content on any website which we link to, please use your own discretion while surfing the links.

Frontier Theme