The many browning disorders of Cripps Pink clones. By Anna Mouton “What’s amazing about browning in the Cripps Pink clones is that there are so many kinds,” says Dr Elke Crouch, post-harvest physiology and technology researcher at Stellenbosch University. “And…
What have we learnt since 2015? By Anna Mouton. In 2015, Fuji apples shipped to Asia developed severe internal browning — up to 80% in some batches. Ever since, researchers in the fruit industry set out to find why this…
Compiled by Store‐it Group for Hortgro Science. NOTE: these best-practice guidelines are regularly updated. Please consult the Hortgro website for the latest version. What is the correct harvest maturity for long-term storage? Starch breakdown <40%. Optimum is 20%–30%. Can be…
Strategies to mitigate the risk of internal browning. By Anna Mouton. “Internal browning touches people’s pockets,” says Dr Elke Crouch, a post-harvest physiologist with the Department of Horticultural Sciences at Stellenbosch University. “Particularly in Cripps Pink, because it’s a high…
What have we learnt over the past ten years? By Anna Mouton. Internal browning is a post-harvest disorder in which the flesh of apples turns brown while remaining firm. The two main types are diffuse browning and radial browning. These…