Postharvest Quality of 'Virginia Gold' Apple Fruit

Abstract

‘Virginia Gold’ ( Malus domesticaBorkh.) is cross between ‘Golden Delicious’ and ‘Yellow Newtown’ (Albamarle Pippin). ‘Virginia Gold’ fruit matures approximately 160 days from full bloom and, unlike ‘Golden Delicious’ fruit, it is not susceptible to russett except in the stem cavity. At maturity, soluble solids concentration (SS) is lower, while flesh firmness and starch index are similar to ‘Golden Delicious.’ In addition, titratable acidity (TA) and TA/SS ratio are higher in ‘Virginia Gold’ than in ‘Golden Delicious.’ ‘Virginia Gold’ fruit stored in a commercial controlled atmosphere storage were firmer than fruit held at regular cold storage, and the fruit did not shrivel even when stored for up to 8 months without polyethylene box liners.

‘Virginia Gold’ fruit is susceptible to soft scald (ribbon scald) when stored at low temperature. In 1988 and in 1990, 37% and 46% of the fruit developed soft scald when stored at −1.1°C, respectively. Soft scald was eliminated by storing the fruit at 2.2°C or by controlled atmosphere storage and was significantly reduced by dipping the fruit postharvest in a combination of diphenylamine and ethoxyquin.