Table 8: Fruit quality attributes of ‘Braeburn’ apple after storage Year 1z.
|
Nutrient regime |
Weight (g) |
Weigh loss (%) |
Color (1-5) |
Sugar (oBrix) |
Firmness (N) |
Starch (1-6) |
Bitter pit (%) |
Sunburn (%) |
Water core (%) |
Russet (%) |
Pale spot (%) |
Green stain (%) |
Scald (%) |
|
Grower’s |
168.85a |
6.4a |
3.58b |
11.60a |
76.5a |
5.46a |
14.07a |
10.68a |
41.67a |
4.55a |
0.01a |
0.01a |
0.01a |
|
Sysstem |
168.77a |
3.0b |
4.55a |
12.04a |
70.1a |
5.43a |
1.86b |
3.77a |
45.00a |
9.41a |
1.86a |
0.91a |
0.91a |
zMean separation within columns by LSD at 0.05 levels.
Abbreviations: Color scales: 1= green, progressively to 5 = red; Starch degradation pattern (SDP) was ranked from 1= very starchy to 6 = most mature fruit.