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Browning Potential of New Apple

Author: Dr. Jennifer DeEll - Fresh Market Quality Program Lead/OMAFRA; Dr. Peter Toivonen - AAFC
Creation Date: 15 December 2006
Last Reviewed: 15 December 2006

The 2005/06 storage season was the second year of a study to evaluate the browning potential of several new apple varieties, including ‘Ambrosia’, ‘Aurora Golden Gala’, ‘Galarina’, ‘Goldrush’, ‘Honeycrisp’, and two selections from Quebec. Fruit from each variety were harvested during the commercial harvest and stored at 0-1oC for 1 and 3 months. Several fruit were then removed and sliced within 1 hour. After cutting, the slices were rinsed in running tap water, allowed to drip dry, and placed into zip-lock bags. Slices in bags were held at 5oC for 1 week and then assessed for browning (deterioration) using the UC Davis 1-9 scale, with 9 being excellent and 1 being extremely poor. Overall, the Quebec selection A38 (recently named ‘Eden’) showed the least amount of browning, while ‘Ambrosia’ and ‘Imperial Gala’ also showed less browning in BC. Results suggest that growing location may be a factor in browning potential. ‘Honeycrisp’ and ‘Aurora Golden Gala’ deteriorated quickly in both locations.

Table 1: Visual quality (1-9 scale) of fresh-cut apple slices after 1 and 3 months at 0-1oC

 Variety

1 month
Simcoe, ON

3 months
Simcoe, ON

1 month
Summerland, B.C.

3 months
Summerland, B.C.

Imperial Gala

2.45 g

2.53 e

6.14 b

5.83 a

Royal Gala

 

 

4.03 cd

3.63 e

Honeycrisp

2.00 h

2.25 g

3.42 e

3.15 f

Empire

3.42 d

3.30 c

 

 

Empire (QC)

2.63 f

2.84 d

 

 

Aurora Golden Gala

2.50 g

2.52 e

3.80 de

4.47 cd

Ambrosia

3.77 c

3.82 b

6.73 a

5.12 b

A16

3.00 e

2.87 d

 

 

A38 (‘Eden’)

5.51 a

6.13 a

5.83 b

3.80 e

Crispin

3.84 b

2.43 f

 

 

Cortland

 

 

3.92 de

3.23 f

Values with different letters within a column are significantly different.

 

 

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