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Watercore dissipation in ‘fuji’ apples at different holding temperatures
Publication . Neuwald, Daniel A.; Kittemann, D.; Streif, J.; Nunes, Carla
Fruit with high levels of watercore are rejected during market quality control inspections because affected apples can develop alcoholic off-flavours and internal browning symptoms. In 2007 and 2008 late harvest ‘Fuji’ apples with a high incidence of watercore were kept at 1 °C (2008), 3 °C (2007), 6 °C and 10 °C in air. Some fruit at 10 °C were also treated with 1-MCP and Ethephon. Changes in flesh firmness and watercore were followed during 51 d storage. Fruit at 1, 3 °C and 1-MCP treated fruit at 10 °C showed no clear change in flesh firmness during 51 d storage while fruit at 6 °C softened between 0.7 and 0.9 kg/cm-2 and untreated fruit at 10 °C lost around 1.0 kg/cm-2. Watercore in ‘Fuji’ apples with or without 1-MCP or Ethephon treatments at 10 °C dissipated to acceptable levels after around 16 to 22 d, while apples at 6, 3 and 1 °C showed acceptable watercore at 26, 29 and 51 d respectively. When ‘Fuji’ apples have high levels of watercore at-harvest, one option is to treat them with 1-MCP and store at 10 °C. The watercore will reduce rapidly but fruit flesh firmness will generally be maintained at acceptable levels.
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