Fruit Produce Facts English
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
Temperature & Controlled Atmosphere
3°C (38 ± 2°F)
Optimum Relative Humidity
Rates of Respiration
Rates of Ethylene Production
13 to 20 µl/kg·hr @ 20°C/68°F) The fruit does not show the typical autocatalytic ethylene production during maturation.
Responses to Ethylene
Responses to Controlled Atmospheres (CA)
Physiological and Physical Disorders
Soggy Breakdown and Soft Scald. Soggy breakdown is an internal disorder characterized by soft, brown, spongy tissue that can form a complete ring within the fruit. Soft scald is characterized by brown ribbon-like lesions on the skin of the fruit that can extend into the flesh. Both of these disorders are associated with late harvest dates and storage of fruit at lower temperatures, close to 0°C, but it can occur at 3°C in late harvested fruit. Prestorage conditioning at 10°C for 5 to 7 days usually eliminates these disorders. Application of DPA has been shown to have minor effects on either disorder in this variety.
Bitter Pit. Bitter pit is a calcium-related disorder that can occur on the tree or during storage and has been observed on Honeycrisp apples. Preharvest calcium sprays are most effective to reduce this disorder. Prestorage conditioning to reduce soft scald and soggy breakdown can exacerbate bitter pit symptoms. Tree pit (pits appearing on fruit still on the tree) is a predominant form of bitter pit in this variety in many growing regions and therefore postharvest calcium dips are not a good alternative to preharvest sprays.
Senescent Breakdown. Senescent breakdown is a disorder characterized by the breakdown and browning of the flesh and can occur in late harvested fruit in this variety.
Gray Mold, Blue Mold. These decay-causing pathogens can be controlled by avoiding fruit injury, sanitizing water systems with chlorine and cooling fruit quickly. Honeycrisp apples are highly susceptible to punctures due to their thick rigid stems and sharply pointed buds. Wounds from this type of injury will ultimately become infected and cause decay during storage thus lowering pack-out percentages. Careful harvest practices, such as stem clipping, can reduce such injuries.
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The information in this fact sheet represents our best understanding of the current state of knowledge at the time of the latest update, and does not represent an exhaustive review of all research results. Links to any of these UC Postharvest Technology Center pages are permitted, but no endorsement of the linking site or products mentioned in the linking page is intended or implied by such a link.
How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.