I would like to add a few comments about watercore.. It usually develops in
hot/dry seasons, especially if the hot weather occurs during the last two
months before harvest. As Jon indicated, the exact cause is not known but,
as I vaguely recall, one study suggested that the process of sorbitol
conversion to starch is disturbed in watercore apples. Sorbitol is a
sugar-alcohol that apple leaves send to the fruit to be converted into
starch (you will not feel the alcohol effect when eat watercore apples).
Watercore apples have higher sorbitol and low starch than non watercore
apples and that is why they taste sweeter. In general, fruits that have low
or no starch should not be stored for any length of time regardless if they
have watercore or not. A simple iodine test is a good indicator of the
starch level in the fruit. I am not sure there has been any scientific
evidence directly linking watercore to calcium and that maybe the reason why
the calcium spray did not reduce the disorder. Hope this help, Mosbah
Kushad, University of Illinois
-Original Message-
From: apple-crop@virtualorchard.net [mailto:[EMAIL PROTECTED]
On Behalf Of Jon Clements
Sent: Saturday, August 18, 2007 8:09 AM
To: Apple-Crop
Subject: Re: Apple-Crop: Paula Red - Water Core Problem
Joanne, watercore is a physiological disorder whose cause is many and not
terribly well understood. Suffice it to say, it should clue you off to a few
things:
1.) It is a good indicator of maturity, in this case over-maturity.
Watercore fruit should be harvested ASAP.
2.) It may be an indicator of low calcium levels in the fruit -- fruit seem
to be large this year on average, we have had plenty of rain, so calcium
levels in fruit may be low despite our efforts to supply calcium. Our
Paulared crop in Belchertown is very heavy, further exacerbating the
problem. I am not sure if we can implicate Apogee use in any of this?
3.) Water core fruit should not be stored if you can avoid it.
4.) Some cultures place a premium on watercore ('Honeycore') fruit,
particularly for example Fuji. Of course this makes sense given that it is a
sign of mature fruit, hence high in sugars and complexity of flavor.
For a more complete explanation on the phenomenon, see:
http://postharvest.tfrec.wsu.edu/pgDisplay.php?article=N3I4A
Good luck and don't sweat it too much.
Jon
Jon Clements
Extension Tree Fruit Specialist
UMass Cold Spring Orchard
393 Sabin Street
Belchertown, MA 01007
VOICE 413.478.7219
FAX 413.323.0382
IM mrhoneycrisp
Skype Name mrhoneycrisp
On Aug 18, 2007, at 7:40 AM, JOANNE DINARDO wrote:
We have experienced water core in about 30% of our Paula Red Apples.
They are in two different blocks in the orchard and the problem exists
throughout the crop. The problem is on small and large apples and on
almost ripe and over ripe apples. The only different chemical that was
used this year was Appogee. We applied calcium as a nutrient but have
done so consistently over the years.
In seven years we have never experienced this problem. Has anyone else
checked on their crop? Has anyone else experienced this under these
unique growing conditions.
Thanks
Joanne DiNardo
Sholan Farms
Leominster, Mass
978-870-
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The 'Apple-Crop' LISTSERV is sponsored by the Virtual Orchard
http://www.virtualorchard.net and managed by Win Cowgill and Jon Clements
[EMAIL PROTECTED].
Apple-Crop is not moderated. Therefore, the statements do not represent
official opinions and the Virtual Orchard takes no responsibility for the
content.
---
The 'Apple-Crop' LISTSERV is sponsored by the Virtual Orchard
http://www.virtualorchard.net and managed by Win Cowgill and Jon
Clements [EMAIL PROTECTED].
Apple-Crop is not moderated. Therefore, the statements do not represent
official opinions and the Virtual Orchard takes no responsibility for
the content.
