David: Here are three references that explains the relationship between
watercore and sorbitol accumulation. The last article by Marlow and Loescher
explains the relationship in detail. Mosbah
1. Gao Z. F.; Jayanty S.; Beaudry R.; et al.
Sorbitol transporter expression in apple sink tissues: implications for
fruit sugar accumulation and watercore development.
Journal of the American Society for Horticultural Science 130 (2): 261-268
2005
2. Marlow G. C.; Loescher W. H.
Sorbitol metabolism, the climacteric, and watercore in apples.
Journal of the American Society for Horticultural Science 110 (5): 676-680
1985
3. Marlow G. C.; Loescher W. H.
Watercore. Horticultural Reviews 6: 189-251 1984
-----Original Message-----
From: [email protected] [mailto:[EMAIL PROTECTED]
On Behalf Of David Kollas
Sent: Saturday, August 18, 2007 1:14 PM
To: Apple-Crop; Jon Clements
Subject: Re: Apple-Crop: Paula Red - Water Core Problem
The most common form of watercore seems to correlate to fruit maturity, but
sorbitol accumulation that results in translucent fruit flesh is not always
maturity-related. A striking example of this occurs in my very
light-cropping Macoun this season.
A significant percentage , maybe 15%, of the apples have shown translucence
since the middle of July. It goes deep, but the seed
cavities that I have looked at have not been filled with liquid.
Several weeks ago, many of these fruits were exuding droplets of sticky
liquid on their skin surface. I have seen examples of these symptoms other
years in several varieties, but not to the extent I see this year. I
assume the light crop has something to do with it, but surely there is more
involved than that. The light crop is the consequence of excessive response
of an extremely heavy fruit set to thinning spray.
Apogee was used as well, and I don't know if that influenced watercore
development.
David Kollas
Kollas Orchard
Tolland, CT
On Aug 18, 2007, at 9:09 AM, Jon Clements wrote:
> 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
>> 978-870-5555
>>
>>
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