Abstract
Within red cultivars, highly colored apples are often preferred. In addition to being esthetically more appealing. better color often indicates riper, better tasting fruit. Anthocyanin synthesis in apples is influenced by many external factors including light, temperature, nutrition, pruning, thinning, growth regulators, and bagging. Bagging is the practice of enclosing young fruitlets in several layers of paper to promote color development after the bag is removed in the fall before harvest. In experiments related to the temperature optimum of color development in various cultivars, bagging was used to produce fruit void of anthocyanins. Double layer paper bags (black-lined outer bag, red inner bag) were placed on `Akafu-1 Fuji', `Oregon-Spur Delicious', and the early coloring `Scarlet Spur Delicious' on June 21, 1993. Bags were not removed until fruit was taken to the lab on September 22 for both `Delicious' and `Fuji'. Whereas bagged `Fuji' apples were without red pigment, bagged `Delicious' sports showed considerable red pigment development, completely covering the apple in the case of the blush-type `Scarlet Spur' and showing streaks without pigment in the snipe-type `Oregon-Spur'.
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