Abstract
Chromaticity values (L*, a*, b*) of `Rome Beauty' apples (Malus domestics) were measured at weekly intervals during maturation periods in 1988 and 1989. Chromaticity was measured using a Minolta Chroma Meter CR-200b calorimeter on four quadrants of the fruit at locations midway between the stem and calyx ends. The apples continued to develop red color through the maturation period. After storage, the peel areas where chromaticity was measured were evaluated for scald intensity. The L* value at harvest was correlated positively with scald intensity, while the a* value was correlated negatively. An equation has been developed to describe the relationship between chromaticity values at harvest and scald intensity after storage.
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