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Abstract
In ‘McIntosh’ apples, the incidence of stem-cavity browning and core browning increased with increase in fruit size. Stem-cavity browning was more severe in terminal apples than in lateral apples and decreased with increase in stem-cavity depth. In contrast, there was no consistent relationship between core browning and either position in the blossom cluster or stem-cavity shape.
Abstract
A browning of the stem-cavity region is frequently the first externally visible storage disorder to appear in Mcintosh apples. Stem-cavity brpwning is associated with core browning and is of commercial significance for it may develop after several days at 21°C during marketing (2). A somewhat similar disorder of Sturmer apples, stalk-end scald, was reported to preferentially affect terminal apples and to be controlled by scald inhibitors (3). Casual observation suggested that both size and position in the blossom cluster influenced development of stem-cavity browning of Mcintosh apples.
Abstract
Preharvest sprays of CaCl2, Ca(NO3)2, or water soluble wax increased berry size (by wt) and decreased the rate of softening during storage for 48 hr at 21°C. In a split plot experiment, with 4 cvs. and 3 dates of harvest, preharvest sprays of wax increased firmness but had no effect on total acidity, acid loss, water loss, or fungal decay. There were, however, significant interactions between cvs. and harvest dates in relation to firmness, acidity, and rot development.