Abstract
AbstractApples affected with bitter pit had higher levels of most volatile organic compounds than sound fruit. Reducing the susceptibility of fruit to pit by the application of calcium sprays also resulted in reduced levels of most volatiles. However, it appears that the volatiles are not causatively associated with pit as they did not cause an increase in the incidence of pit when added to the fruit.A significant positive correlation between pre‐harvest levels of acetaldehyde and development of pit was found but the extent of the remaining variation precluded the use of the method for commercial grading of fruit for pit susceptibility.
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