Abstract
Watercore is a so-called physiological disorder of apple (Malus domestica L.) that commonly occurs in several well-known cultivars. It is associated with a rapid softening of the flesh that causes a marked changed in flavor and texture. In Asia, apples with watercore are preferred and considered a delicacy because of their enhanced sweet flavor. The ‘Fuji’ cultivar, the first cultivar with rich watercore that is free from texture deterioration, has played a key role in the development of the market for desirable watercored apples. This review aimed to summarize and highlight recent studies related to the physiology of watercore in apples with special focus on ‘Fuji’ and related cultivars.
Highlights
The ‘Fuji’ cultivar has maintained a large share of the global apple production market over the last two decades [1]
Japanese producers and consumers generally value watercored apple owing to its excellent fruit flavor, which occurs when it fully matures on the tree
Watercore in apple had been avoided for years due to the mealy texture and brown flesh incidence associated with it
Summary
The ‘Fuji’ cultivar has maintained a large share of the global apple production market over the last two decades [1]. Strains of the ‘Delicious’ cultivar are highly susceptible to watercore, which is typically accompanied by changes in texture traits, such as softening and mealiness. These undesirable characteristics that commonly occur in watercored ‘Delicious’ strains have caused watercoring in apples to be viewed negatively. Japanese producers and consumers generally value watercored apple owing to its excellent fruit flavor, which occurs when it fully matures on the tree. The rich watercore trait has become a breeding target with the aim of increasing the sweet flavor in apple [10]. We assess various characters, such as flavor, texture, and genetic properties, employing integrated analysis of instrumental and sensory profiling
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