These figures refer to minimums above which the majority of fruit should be. When testing samples of fruit, the variability of individual fruit should be noted. These values need to be calculated for each exporting orchard each season. Although many individual fruit will reach 10 Brix, a further challenge will be to determine where these fruit occur on the tree canopy, and aim through pruning and thinning to promote and select these sites. We were told at a press interview with journalists from Japanese fresh produce trade journals that satsumas imported from New Zealand in 1994 were 'very bitter'.
High acidity is thus our main quality problem, but in conjunction with rind puffing.
Floating skin' is not acceptable on the Japanese market, and also makes the fruit very sensitive to wastage during picking and packing. Control of soil moisture in autumn will be of prime importance to prevent puffing. Conclusions for New Zealand conditions For New Zealand satsuma growers, there are several options for improving fruit quality. These need to be considered when planning a new orchard, and where possible planning a new orchard, and where possible incorporated into existing plantings. Mounding All new plantings should be on mounded soil to allow soil moisture control.