Internal Browning of Thompson Seedless Grapes1

Abstract

Abstract Girdling reduced, and gibberellic acid or 4-chlorophenoxyacetic acid treatment had no effect on, the incidence of internal browning in ‘Thompson Seedless’ grape berries stored at 0°C. There was a direct relationship between the soluble solids content of the berries and the percentage of berries which developed internal browning. Fruit susceptible to internal browning had high levels of polyphenoloxidase and low levels of dihydroxy-phenolic substrate.