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<p>The susceptibility of ‘Cripps Red’ apples to physiological disorders has been under-reported due to its assumed cultivar versatility and resilience. This study assessed the impact of harvest maturity, chemical pre-treatments, and storage regimes on the development of scalds and changes in quality for ‘Cripps Red’ apples. Apples were harvested at commercial pre-optimal (H1), optimal (H2), and post-optimal (H3) maturity stages, and were either left untreated (control) or exposed to 1‑methylcyclopropene (1-MCP; SmartFresh®). Fruit samples were stored at ambient (≈18 °C, to simulate conditions of small-holder producers), and regular atmosphere (RA) at ≈1 °C for 14&#xa0;weeks. 1‑MCP under RA significantly delayed superficial scald while maintaining higher total soluble solids (TSS), and reduced respiration rate (RRCO<sub>2</sub>), but was associated with the development of leather blotch (<i>p</i> ≤ 0.05). Overall, H2 demonstrated the best overall quality and lowest disorder incidence for 14&#xa0;weeks at ≈1 °C. H2 fruit stored under ambient conditions exhibited ≤ 1% scald incidence until week&#xa0;6. ‘Cripps Red’ apples demonstrated resilience and retained desired quality under ambient storage for 4&#xa0;weeks. Three distinct types of disorder (superficial scald, soft scald, and leather blotch) were identified under these handling conditions.</p>

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Understanding ‘Cripps Red’ Apples: Part 1—Impact of Harvest Maturity, Pre-Treatments, and Storage Conditions on Scald Development

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年2月26日

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  • Emily M. Malebati,
  • Alemayehu A. Tsige,
  • Dalene De Beer,
  • Elke Crouch,
  • Oluwafemi J. Caleb

摘要

The susceptibility of ‘Cripps Red’ apples to physiological disorders has been under-reported due to its assumed cultivar versatility and resilience. This study assessed the impact of harvest maturity, chemical pre-treatments, and storage regimes on the development of scalds and changes in quality for ‘Cripps Red’ apples. Apples were harvested at commercial pre-optimal (H1), optimal (H2), and post-optimal (H3) maturity stages, and were either left untreated (control) or exposed to 1‑methylcyclopropene (1-MCP; SmartFresh®). Fruit samples were stored at ambient (≈18 °C, to simulate conditions of small-holder producers), and regular atmosphere (RA) at ≈1 °C for 14 weeks. 1‑MCP under RA significantly delayed superficial scald while maintaining higher total soluble solids (TSS), and reduced respiration rate (RRCO2), but was associated with the development of leather blotch (p ≤ 0.05). Overall, H2 demonstrated the best overall quality and lowest disorder incidence for 14 weeks at ≈1 °C. H2 fruit stored under ambient conditions exhibited ≤ 1% scald incidence until week 6. ‘Cripps Red’ apples demonstrated resilience and retained desired quality under ambient storage for 4 weeks. Three distinct types of disorder (superficial scald, soft scald, and leather blotch) were identified under these handling conditions.