Articles
COMPARING POTENTIAL PREDICTORS OF SCALD SUSCEPTIBILITY OF APPLES (MALUS DOMESTICA BORKH.)
Article number
326_25
Pages
237 – 244
Language
Abstract
Preharvest hours below 10°C, starch staining patterns of fruit and OD 200 nm absorption of hexane extracts of fruit surfaces were tested as potential harvest-time predictors of scald development after storage.
In Massachusetts (Mass.), for weekly harvests of Cortland and Delicious during 3 years all 3 indices correlated strongly with scald.
In New Zealand (NZ) none was closely correlated with scald on Delicious or Granny Smith.
Altering the conditions under which fruit ripened in Mass. showed that ripening was not always closely linked with scald susceptibility, and that OD 200 values reflected ripening more than scald susceptibility.
Thus, hours below 10°C was the most reliable indicator in Mass.
However, NZ tests suggest that a temperature higher than 10°C probably is the true base for development of scald resistance.
In Massachusetts (Mass.), for weekly harvests of Cortland and Delicious during 3 years all 3 indices correlated strongly with scald.
In New Zealand (NZ) none was closely correlated with scald on Delicious or Granny Smith.
Altering the conditions under which fruit ripened in Mass. showed that ripening was not always closely linked with scald susceptibility, and that OD 200 values reflected ripening more than scald susceptibility.
Thus, hours below 10°C was the most reliable indicator in Mass.
However, NZ tests suggest that a temperature higher than 10°C probably is the true base for development of scald resistance.
Authors
W.J. Bramlage, C.L. Barden, C.B. Watkins
Keywords
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