Satsuma Harvest Temperature

Temperature

• Satsumas begin to ripen in October as the weather begins to cool. The fruit will ripen based on the time since it began to develop. However, exposure to low temperatures as the fruit finishes ripening will increase the quality of the satsumas. Temperatures in the mid 20s for five to 10 hours will freeze and ruin the fruit, so measures need to be taken to protect ripening fruit. While fruit may be ruined, satsuma trees can survive freezing temperatures better than most citrus trees.

Color

• Fruit can be picked from the satsuma tree as soon as it begins to turn yellow. Satsumas become sweeter and develop a looser skin the longer they are left on the tree. Orange fruit will be sweeter and better tasting than yellow fruit. Satsumas grown in subtropical areas with high humidity can be an exception. The fruit in this environment will develop internally before the peel begins to change color. It will be ripe and sweet while the fruit is still green. Satsumas will not continue to ripen once they are picked and should be left on the tree until they have achieved the desired flavor

Clip

• Ripe satsuma oranges have a thin, loose skin that makes them easy to peel. Pulling the satsuma from the tree can cause this loose skin to tear or pull away from the fruit. Any tears or damage to the fragile satsuma skin will make the fruit spoil easily. Satsumas should be clipped from the stem with sharp garden shears to prevent the skin from being torn or damaged.

Season

• The harvesting season for satsumas begins in October and extends through December. As fruit becomes sweeter the longer it is on the tree, satsumas will have the best flavor in December. All fruit should be removed from the tree by the end of January or early February at the very latest. Any satsumas remaining on the tree after this will reduce the number of blossoms for the next year. This in turn decreases the amount of fruit that will develop.