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<pre>Hi, All...
I have just uploaded a photo (into the BelwoodGrove album) of fruit
with what seems like a whitish bloom on the surface of otherwise well
ripe fruit. The flesh below the bloom is quite firm (compared with the
rest of the fruit which is softish.

We are concerned that the affected fruit, when in sufficient numbers,
are the cause of an "off" smell and flavour to the oil, reminiscent (I
am told) of cloyingly sweet apples. (whatever that means)

The damage seems to be more apparent in ripe to overripe Manzanillo
fruit, but that is just our observation of a mainly manzanillo crush
this year.

Please, if anyone has any suggestions, I'd be most grateful for their
assistance in defining the cause of the bloom and whether the bloom
and the flavour are connected in any way.

Also in the same album a photo of our new, this season, Enorossi 80
press in operation.

Cheers
John Attwood
Tamworth
(Northern) NSW Au
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<pre>john,

that looks like some sort of fungal/mould. it makes sense that it is
effecting ripe/riper fruit.

i'm sorry i can't shed any light on the particular problem, but i am
curious to know what the exact percieved defect in the fruit/oil is.
to my mind, a sweet apple flavour is not a bad thing per se, but if
the collective effect is overpoweringly bad, then obviously one has
to address it.

how long were these actual fruit stored for before being photographed?

btw, your press looks wonderful...;0)

best,
na
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<pre>Nick,

sodium_9 wrote:

> john,
>
> that looks like some sort of fungal/mould. it makes sense that it is
> effecting ripe/riper fruit.

Thanks, confirms our theory somewhat.

Anyone else with more detail would be welcome.

> i'm sorry i can't shed any light on the particular problem, but i am
> curious to know what the exact percieved defect in the fruit/oil is.
> to my mind, a sweet apple flavour is not a bad thing per se, but if
> the collective effect is overpoweringly bad, then obviously one has
> to address it.

Overpowering would describe it OK. The smell is obvious in the malaxer,
the taste is "cloying" (which I understand means sickly sweet) which
would be a BAD thing!

> how long were these actual fruit stored for before being photographed?

The fruit were photographed as they came out of the deleafer and washer
(within 24hrs of receival for processing). We had ob=ne other batch of
similar problems where the fruit were similar in appearance as they
arrived here.

> btw, your press looks wonderful...;0)

Thanks, we think so too! 3.6tonnes for the first season!

> Cheers

John Attwood
Tamworth
(Northern) NSW Au
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