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Zenport Stem Clipper H325 Fruit Stem Shears with Strap, Avocado Clippers, Forged Stainless Steel, 5.25-Inch Long


$15.99  $9.81
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Zenport Stem Clipper H325 Fruit Stem Shears with Strap, Avocado Clippers, Forged Stainless Steel, 5.25-Inch Long

The Zenport H325 fruit and avocado stainless avocado clippers featuring forged stainless steel construction are ideal for harvesting avocados, and other fruit. The avocado clippers Leather strap secures handles and is replaceable. Spring loaded action automatically opens blades after each cut, making repetitive quick cuts possible. 5.2-inch overall length.

Harvesting avocado fruit presents the challenge of first reaching the fruit and then finding ways to harvest it without damaging the fruit skin. Avocado fruits can dangle from a tree 20 to 40 feet up and the fruit drop only when they become overripe.

The avocado stem is tough and hard to break. Commercial growers use avocado clippers such as Zenport H325 and bags to catch the avocados. The bags cushion the fruits and keep them from bruising. Pulling the fruits from stems can leave holes in the fruit skin and making the fruits vulnerable to rot. The commercial growers harvest the fruit close to fruit tops using the hand avocado clippers.

The California avocado industry recognizes that fruit quality plays an increasingly important role in the competitive avocado marketplace and therefore requires critical attention. Growers and marketers have always associated fruit quality with clip harvesting to provide high quality fruits.

The clipping motion is such that the blade fits into the stem close to the fruit skin, cutting the stem off as close to the fruit as possible without damage to the fruit. The leather strap attached to the clipper allows the picker to attach the tool to his finger instead of putting the clipper down after each use.

Zenport H325 Fruit Shears with Strap, Avocado Clippers, Forged Stainless Steel, 5.25-Inch Long

Harvesting Avocados

Avocados are fine salad fruit from the tropics to Mexico and Central America. Many home gardeners find it difficult to determine when avocados from their backyard trees are ready to pick and use. Different varieties of avocados mature throughout the year, but each variety matures at approximately the same time of each year. The Bacon in December, Hass in April, and the Reed in July. Climatic factors may cause variations of 1 to 3 weeks. The storage life of fruit on the tree will vary from 2 months for Bacon to 8 months for Hass.

Avocados are mature before picking, but not ready to eat. They must be softened off the tree. The softening process takes from a few days to a week, depending upon the degree of maturity, storage temperature and variety.

When the fruit on the tree begins to mature, it usually loses some of its "bloom" and changes color. Small, rusty brown specks may develop on some varieties and other fruit may become somewhat duller in appearance. Internally, the seed coat turns from ivory to dark brown upon maturity.

To determine fruit maturity, pick one of the larger fruits and keep it at room temperature until it softens. It is mature if it softens to good consistency, is not tough and leathery or bitter, does not shrink or shrivel, and is good to eat. The remaining fruit can then be picked from the tree as needed, allowing for softening time.

In some years, a crop of "off bloom" fruit may set prior to the regular crop. These generally will be larger and more advanced in maturity than the regular crop and will be ready to pick and use at an earlier date.

The best place to keep fruit until used is on the tree. Some avocado varieties hold their fruit satisfactorily for several months, others for only a relatively short time. This is a varietal and seasonal characteristic. The best place to store the fruit is on the tree. Picking only a few fruit at a time when needed may extend the harvest period many months.

Fruit refrigerated below ordinary temperatures may not soften properly. After the fruit has softened, it can be held in the refrigerator for a few more days.

Methods to test for readiness

To determine when fruit is soft enough to eat, hold the fruit in the palm of the hand and gently squeeze with all fingers. If the flesh gives with slight pressure, it is ready to use. Do not press fruit with the thumb. This results in discoloration and bruised spots and is the cause of much fruit being destroyed in the markets.

With some of the thicker skinned or hard-shelled types, softness may not be easily determined. Remove the button at the stem and insert a toothpick into the opening. If the meat is soft, the fruit is ready to eat.

Oil Content

The main criteria and most reliable method for determining maturity of avocados in California is by oil content. California state law has established minimum oil requirements.

Oil content is determined by laboratory test and can be made by most marketing organizations.

Appearance of the Fruit

By observing the fruit on the tree, an experienced grower can tell much about its maturity.

Dark-colored varieties are usually mature when they start to turn from green to dark color.

Green-colored varieties become smoother, may develop corky spots, and develop a yellow tint to skin and stem.

Seed Coat

The appearance of the seed coat is a valuable check of maturity. If the seed coat is dark brown and tissue-thin, the fruit is probably mature.

Remember - Immature fruit may be rejected at the market by State inspectors. An oil test is the most reliable method to determine maturity. Determining maturity is most important early in the season. After the season for a variety is well under way in your area, you should be able to pick for size only.

How to pick

  • Remember that by careful harvesting you will receive a higher price per pound for your fruit.
  • Remember that avocados are easily bruised or scratched.

Care in Picking

  • Wear cotton gloves
  • Do not drop fruit
  • Do not lay fruit on the ground without some protection underneath it.
  • Use proper picking equipment such as ladders, poles, clippers and canvas picking bags.
  • Do not pull fruit from the stem. Clip the stem as close as possible without injuring the fruit.

Care in Handling

  • Do not overfill field boxes as top fruit will be bruised.
  • Store the picked fruit in shade or cover the top box with an empty box or avocado branches with leaves.
  • Haul fruit to processing plant as soon as possible.

Source - U.C. Leaflet 108, Harvesting and Marketing Avocados by Richard E. Puffer

Apparatus

  1. Scale or balance (accurate to .01 grams)
  2. Microwave oven
  3. Glass dish or unwaxed paper container
  4. Paring knife
  5. Potato peeler
  6. Pencil and paper for calculations

Procedure

  1. Weigh container and record weight (c)
  2. Cut avocado lengthwise into quarters
  3. Remove seed, seed coat and peel
  4. With potato peeler cut slices off each cut surface of each quarter of avocado
  5. Transfer approximately 10 grams of fresh slices into container
  6. Weigh container with fruit slices and record weight (F)
  7. Place container in microwave oven and cook until dried to a constant weight. Usually 10 to 15 minutes. Start with 5-minute intervals and reduce to 30 second intervals until no more weight is lost. Slightly burnt samples will still produce satisfactory dry-weight figures.
  8. Quickly weigh container containing dried slices and record the weight (D).
  9. Calculate the percent dry weight.

Calculation

% Dry Weight =
D - C X 100

F - C

D = dry tissue weight plus container
C = container tare weight
F = fresh tissue weight plus container

Example

A fresh sample weighing 16.9 grams including a container weighing 4.5 grams was dried to a constant weight of 6.9 grams. Calculate dry weight.

D = 6.9 grams
C = 4.5 grams
F = 16.9 grams

% Dry Weight =
6.9 - 4.5 X 100

16.9 - 4.5
=
2.4 X 100

12.4
=
.193 X 100
=
19.3

Dry weight and oil content increase at a constant ratio. Preliminary unofficial results indicate that percent dry matter minus 10 equals oil content. Hence, above sample would have a 9.3% oil content.

Precautions

  • When using a balance of low sensitivity, i.e., .1 gram, use a larger container and a 100-gram sample instead of 10 grams and record weight to nearest .1 gram.
  • When using a conventional oven for drying, set oven at 212 F and cook sample for about 5 hours or until dried to constant weight.
  • Postal scales are not accurate enough for this test.

A number of balances or scales are available for making dry-weight analysis.

Minimum dry matter standards for some major varieties:
17.7
Bacon
21.6
Pinkerton
19.0
Fuerte
18.7
Reed
24.2
Gwen
20.4
Rincon
20.8
Hass
18.4
Susan
19.3
Jim
18.7
Zutano

Source - Seung Koo-Lee, Plant Physiologist, UCR

  • Model: H325
  • Manufactured by: Zenport

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This product was added to our catalog on Monday 06 December, 2010.

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