BROWNING POTENTIAL OF NEW APPLE VARIETIES

The objective of this work was to evaluate the browning potential of several new apple varieties, compared to standard apple cultivars used for slicing. Apples were harvested either in Ontario and/or British Columbia and stored at 0-1°C for one or three months. Apples were sliced and held in bags at 5°C for one week and then assessed for browning. In a separate study, post-cutting treatments utilizing 1-methylcycopropene technology were also evaluated. Overall, the results of this study indicate that: 1) differences exist in the browning potential of slices, among the various apple varieties, 2) ‘Eden’ appears to be consistently more resistant to browning, 3) growing location may be a factor in the degree of browning, but not consistently so, and 4) ‘Ambrosia’ responds similarly to post-cutting treatments whether they are grown in Ontario or British Columbia.