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Brunissement de la chair des pommes Pink Lady : les résultats de recherches ont aidé à changer les spécifications concernant la rougeur des fruits, ce qui constitue un plus pour les cultivateurs.

Flesh browning in Pink Lady apples: research results have helped to change market specifications for blush colour which is an added bonus for growers.

Auteurs : JAMES H., BROWN G., MITCHAM E., et al.

Résumé

The flesh browning disorder of Pink Lady apples is sporadic in nature and appears to be the manifestation of a complex combination of preharvest and postharvest factors. Two types of browning symptoms are currently known which may be correlated to growing and storage conditions. In the study, fruit from 4 growing districts were harvested at 2 maturities and stored at 0°C in air or a combination of air plus 1% CO2. The paper presents the results of the first removal, after 4 months of storage. The results confirm that fruit maturity at harvest is a key factor predisposing Pink Lady fruit to both types of flesh browning during storage and support the recent change made by Australian supermarkets to reduce the percentage blush specification for the cultivator.

Détails

  • Titre original : Flesh browning in Pink Lady apples: research results have helped to change market specifications for blush colour which is an added bonus for growers.
  • Identifiant de la fiche : 2006-2450
  • Langues : Anglais
  • Source : Proceedings of the International Conference Postharvest Unlimited Downunder 2004.
  • Date d'édition : 07/2005

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