Granny Smith Apples Research Articles

Superficial scald some methods of control, reported overseas, applied to New Zealand grown Granny Smith Apples

Summary Satisfactory control of blotchy superficial scald on Granny Smith apples held in cool store for 200 days can be obtained with oiled wraps containing 10–12% oil. After 200 days storage, partial control of senescent scald was obtained using wraps containing 15 to 20% oil. Re-wrapping fruit with fresh oiled wraps after 3 months storage did not aid scald control. Reduction of temperature from 37–38°F to 31–32°F after 4 weeks' storage did not assist scald control. Destruction of cuticle by physical means increased sold and had a deleterious effect on the appearance of the fruit. Wiping apples with ethyl alcohol reduced scald in one season, but had no effect the following year. A spray programme using captan as a fungicide in place of sulphur had no effect on subsequent development of scald on stored apples.

A Histological Study of the Development of Superficial Scald in Granny Smith Apples

A Histological Study of the Development of Superficial Scald in Granny Smith Apples

Studies in the natural coating of apples. III. Saturated acids of the cuticle oil

The saturated acids, comprising 10.3 per cent. of the cuticle oil of ripe Granny Smith apples, consist principally of stearic and arachidic acids, with smaller amounts of palmitic acid, behenic acid, and acids of higher molecular weight than behenic acid.

Conveyer belt sorter

This study proposes an automatic apple sorting and quality inspection system, which is based on real-time processing. Golden and Starking Delicious, and Granny Smith apple cultivars are sorted into different classes by their colour, size and weight. It also detects apples affected by scab, stain and rot.The proposed system consists of a roller, transporter and class conveyors combined with an enclosed cabin with machine vision, load cell and control panel units. The roller and transporter conveyors have two channels.In order to analyze the visual properties of apples, two identical industrial colour cameras are set on the roller conveyor. Four images of any apple rolling on the conveyor can be captured and processed using image processing software in 0.52 s. As a result, the proposed machine can sorted averagely 15 apples in per second using two channels, in real time.In the experimental studies, the system design was tested using three different conveyor band velocities and three apple cultivars to sort and inspect 183 samples with an average sorting accuracy rate of 73–96%.

The Physiology of Growth in Apple Fruits IV. Seasonal Variation in Cell Size, Nitrogen Metabolism, and Respiration in Developing Granny Smith Apple Fruits

Results of investigation of cell size, fruit size, nitrogen metabolism, and respiration rate over three successive seasons confirm the main conclusions of earlier papers in this series. Fruit left on the trees for a period beyond normal commercial maturity showed a very -large increase in soluble nitrogen with only slight increase in protein nitrogen. The relation of the nitrogen and organic acid metabolism to the climacteric rise in respiration is discussed.

Volatile products of apples. III. Identification of aldehydes and ketones.

The volatile aldehydes and ketones produced by whole Granny Smith apples at 30�C. were identified by paper chromatography and spectral absorption of the dinitrophenylhydrazones, and by conversion of the aldehydes to hydroxamic acids. Acetaldehyde was found to be the major constituent, with smaller amounts of propionaldehyde and acetone.

Volatile Products of Apples II. Production of Volatile Esters by Granny Smith Apples

Granny Smith apples were stored at oce., and samples were removed at intervals for determination of volatile ester production at 20oe.

Volative products of apples. I. Identification of acids and alcohols.

The volatile substances given off to the air by Granny Smith apples at 20�C. were condensed at low temperature. The acids obtained on aponification were found to be virtually free from carbonyl, hydroxy, or unsaturated groups. By conversion to hydroxamic acids followed by chromatographic separation on paper they were identified as formic, acetic, propionic, butyric (probably normal), valeric, and caproic acids.

Studies in the Natural Coating of Apples II. Changes in the Fractions During Storage

The oil fraction of the natural coating of Granny Smith apples increased during storage and reached a maximum at 3-4 times its original concentration. The increase was reduced by "gas" storage (in 5 per cent. CO2, 16 per cent. 2 ), Later pickings had a higher oil content. The iodine number of the oil increased with increasing concentration. Smaller increases occurred in the wax, ursolic acid, and "cutin" fractions after prolonged storage.