Page 253 - Our apples - Les pommiers de chez nous

Apple scald
Browning affecting only a few layers of cells just below the skin surface. It usually occurs after taking the fruit out
of cold storage.
Bitter pit
Brown necrotic tissue frequently found close to the calyx portion of the fruit. Can also be visible through the skin.
Black heart
Low temperature injury to the ray parenchyma cells within the xylem of the tree trunk and branches.
Brown core
Tissue browning close to the core area next to the carpels. Normally occurs in cold storage.
Cork spot
An area in the flesh of the fruit which is hardened and brown. Cork spots may cause slight depressions on the
surface of the fruit. These depressions turn red early in the season due to the premature formation of
anthocyanin pigments in the area. It is a calcium-related disorder.
Jonathan spot
Disorder that causes the appearance of brownish to almost black circles on the skin. These circles are usually
more visible on the highly colored parts of the apple. The damage normally occurs before harvest on well
matured fruit but only becomes visible during storage.
Sunscald
Bleached or brown areas on the side of the fruit exposed to the sun. Normally becomes darker after storage.
Vascular breakdown
Brownish spots in the vascular bundles and in the adjacent tissues of senescent apples.
Water core
Translucent liquefied tissue around the vascular bundles.

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