Location and Temperature Effects on Soft Scald in `Honeycrisp' Apples

Location and Temperature Effects on Soft Scald in `Honeycrisp' Apples

The effects of growing and storage locations and storage temperature on soft scald incidence of `Honeycrisp' apples were examined. In 1999 and 2000, fruits were produced at five different locations, harvested at two different times, and stored at two or five different storage locations. In 1999...

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Bibliographic Details
Published in:HortScience Vol. 38; no. 6; pp. 1153 - 1155
Main Authors: Tong, Cindy B.S, Bedford, David S, Luby, James J, Propsom, Faye M, Beaudry, Randolph M, Mattheis, James P, Watkins, Christopher B, Weis, Sarah A
Format: Journal Article
Language:English
Published: Alexandria, VA American Society for Horticultural Science 01-10-2003
Subjects:
Agronomy. Soil science and plant productions
apples
Biological and medical sciences
boron
ethylene production
fruits
Fundamental and applied biological sciences. Psychology
magnesium
manganese
phosphorus
storage temperature
fruit maturity
Fruit
Horticulture
Rosaceae
Malus ×domestica
Malus domestica
mineral composition
Fruit crop
Dicotyledones
Angiospermae
Spermatophyta
Fruit tree
Maturity
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Summary:The effects of growing and storage locations and storage temperature on soft scald incidence of `Honeycrisp' apples were examined. In 1999 and 2000, fruits were produced at five different locations, harvested at two different times, and stored at two or five different storage locations. In 1999, fruits were stored at 0 or 2 °C. Soft scald was only observed in fruits from one growing location and primarily at 0 °C. More soft scald was observed from the second harvest than from the first. Scalded fruits were preclimacteric as determined by ethylene production rate, whereas fruits from the other locations were postclimacteric. In 2000, fruits from four of the growing locations developed soft scald, and soft scald incidence was not related to ethylene production rate. Scalded fruits had higher concentrations of phosphorus, boron, and magnesium, and lower concentrations of manganese than unaffected fruit. Development of soft scald was not related to fruit ethylene production rates, was dependent on growing location, increased with later harvest, and may be related to fruit elemental content.
Bibliography:http://hortsci.ashspublications.org/content/38/6.toc
ISSN:0018-5345
2327-9834
DOI:10.21273/HORTSCI.38.6.1153