COREFLUSH IN APPLES
Development Of Treatment (From Our Own Reporter) WELLINGTON, July 12. A treatment that eliminates core-browning in some varieties of apple normally regarded as long-keepers has been developed, says the D.S.I.R. report. The disorder, known as coreflush, occurs after the apples have been some months In cool storage. The first sign is a brown tinge in the core, which later deepens and spreads into edible parts of the fruit It cannot be detected from the outside of an apple, but its discovery sharply depresses values. Granny Smiths are particularly susceptible to coreflush if held beyond August, and as the Granny Smith crop is expected to exceed 1 million bushels by 1968, the problem is a serious one, says the report. The department’s Fruit Research Division at Auckland has developed a technique of periodic warming during the storage period that has virtually eliminated coreflush from susceptible lines of Granny Smiths. Fruit treated in this way remains green, crisp and juicy well into December, the report states.
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Press, Volume CVI, Issue 31111, 14 July 1966, Page 11
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167COREFLUSH IN APPLES Press, Volume CVI, Issue 31111, 14 July 1966, Page 11
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