Physiological Changes Associated with Development of Mealiness of Apple Fruit during Cool Storage

Abstract

The relationships between cellular characteristics of cortical tissue from `Braeburn' apple fruit (Malus domestica Borkh.) that had been harvested at two maturities and changes in texture that occurred during storage at 0C were studied. Tensile tests were used to measure adhesion between neighboring cells, and turgor pressure was manipulated to determine the pressures required to burst cells. Apples of advanced maturity became mealy during cool storage, while those of less advanced maturity did not. Mealiness was associated with low adhesion between neighboring cells, and a relatively high resistance to cell rupture.