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Postharvest quality of 'Virginia Gold' apple fruit.

Kamath, O. C.; Kushad, M. M.; Barden, J. A.;

Fruit Varieties Journal Year: 1992 Vol: 46 Issue: 2 Pages: 87-92 Ref: 9 ref.

1992

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Postharvest quality of 'Virginia Gold' apple fruit.

Fruits of the dessert cultivar Virginia Gold (derived from a cross between Golden Delicious and Yellow Newton) mature approximately 160 days after full bloom and, unlike those of Golden Delicious, are not susceptible to russet except in the stem cavity. At maturity, the TSS concentration is lower whereas flesh firmness and starch index are similar to those of Golden Delicious; the titratable acidity (TA) and the TA:TSS ratio are higher. Fruits stored under commercial CA conditions (2.5% O2 + 2% CO2) were firmer than those held in normal cold storage and they did not shrivel even when stored for up to 8 months without polyethylene box liners. Virginia Gold fruits are known to be susceptible to soft scald when stored at low temperatures. In 1988 and 1990, 37 and 46%, respectively, developed the disorder when stored at -1.1 deg C. Soft scald was eliminated by storing at 2.2 deg or in CA, and its incidence was reduced significantly by dipping fruits postharvest in a combination of 2 g diphenylamine and 2.7 g ethoxyquin/litre.