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THE EFFECTS OF STORAGE TIME AND TEMPERATURE ON THE BRUISING OF JONATHAN, DELICIOUS AND GRANNY SMITH APPLES

1977; Wiley; Volume: 8; Issue: 4 Linguagem: Inglês

10.1111/j.1745-4603.1977.tb01192.x

1745-4603

D. Schoorl, J.E. Holt,

Horticultural and Viticultural Research

ABSTRACT The resistance to bruising of Jonathan, Delicious and Granny Smith apples decreased with increasing storage time during the 1975 and 1976 seasons. Impact bruise volumes were approximately equal for the three varieties in April. Subsequent testing in June, August and October showed that bruise volumes increased markedly for both Jonathan and Delicious apples and by a small amount for Granny Smith apples. Jonathan apples deteriorated most rapidly and had broken down by October. The resistance to bruising of the three varieties was unaffected by pulp temperature over the range 2°C—30°C. Jonathan, Delicious and Granny Smith apples exhibited strong linear correlations between bruise volume and energy absorbed for all storage times, thus confirming earlier results for Granny Smith apples.