IF YOU BITE into an apple and find that the area near the core has a water soaked appearance to it, you are observing “watercore.”
If you bite into an apple and find that the area near the core has a water soaked appearance to it, you are observing “watercore.”
Watercore is a physiological disorder that develops in the fruit flesh while the fruit is on the tree. It increases in severity as fruit matures. Watercore is more likely to occur under conditions that also give good red color and good fruit maturity development – that is, cool nights and bright, sunny days.
Under these conditions, leaves are producing sugars in the daytime that should eventually be stored as carbohydrates in the fruit. Cool night temperatures and sunny days are the key. The fruit is stuffed full of photosynthates that cannot be converted to carbohydrates, resulting in watercore.
Watercore is not all bad. Fruit in this condition has a little higher early firmness and is quite juicy. Sometimes watercore apples are advertised as having an abundance of “nature’s nectar.” The only problem is that they will not keep as long as other apples. Generally you can count on storing watercore apples no more than about four months.
Since watercore will be worse in over-mature apples, pick apples at the proper stage of maturity. The following varieties are susceptible to watercore: King, Gravenstein, Winter Banana, Jonathan, Delicious and Winesap. The solution to the watercore problem is to use the apples: A cider project may be the perfect solution.
What is the Best Way to Store Apples for Long Term Use?
Apples are best stored at 30-32 degrees F. with 90 percent relative humidity and some air circulation. Warmer temperatures will cause the apples to age faster and low humidity can cause excessive shriveling. Ideal conditions may be difficult to find in modern housing, but can be achieved if a little creativity is applied. The most practical solution for home storage is the refrigerator. However, the air inside refrigerators is very dry, particularly in frost-free types. Pack the apples in perforated plastic bags to keep the humidity high yet still allow some air circulation through the holes in the bag.
My bunches of grapes never seem to sweeten up in storage. I am careful to pick the fruit before frost, but I am not pleased with the flavor. What can I do?
Grapes are different than most fruits because they do not mature and improve in quality after harvest. They must develop all of their sugar and fine flavor while still on the vine. Color is a poor index of maturity in bunch grapes. Many varieties change color long before they are fully ripe, and practically all varieties become sweeter and less acidic as they mature.
For table grapes, maturity is usually determined by taste or by the color of the seeds, which changes from green to brown. Truly, the best way to determine when they are fully ripe is to pick a few and taste them for sweetness.
Although the highest quality fruit may be obtained by harvesting fully ripened clusters, it is sometimes necessary to harvest the crop before the fruit is fully mature to prevent loss. Where the growing season is short, a freeze or frost may damage the crop. You are correct in harvesting before the cold damages the fruit, but the flavor of these grapes will never be quite as good.
Donald Tapio is a WSU Extension regional specialist emeritus. He may be reached by email at tapiod@wsu.edu.
