Soggy Breakdown

Late harvested fruit are more susceptible to soggy breakdown than fruit harvested at the correct time. Soggy breakdown has been observed in fruit grown in Maine, Massachusetts, Michigan, Minnesota, New York, Nova Scotia, and Ontario.

For fruit grown in Maine, Massachusetts, Michigan, and New York, use delayed cooling of 10-20 °C (50-68 °F) for 1 week prior to long-term storage at 3.5 °C (38 °F). In New York-grown fruit, however, this may increase levels of bitter pit (Watkins et al., 2004), senescent breakdown, and rot (Robinson and Watkins, 2003).

For Nova Scotia-grown fruit, use delayed cooling, placing fruit at 50-68 °F (10-20 °C) for 4-7 days, < 50% RH, prior to long-term storage at 37-41 °F (3-5 °C).

In Ontario, store fruit at 3-4 °C (37-39 °F).

Soggy breakdown. Photo by Renae Moran.

References

  • Moran, R, J DeEll, and D Murr. 2010. Effects of preconditioning and fruit maturity on the occurrence of soft scald and soggy breakdown in 'Honeycrisp' apples. HortScience 45:1719-1722.
  • DeLong, JM, RK Prange, WC Schotsmans, DS Nichols, and PA Harrison. 2009. Determination of the optimal pre-storage delayed cooling regime to control disorders and maintain quality in ‘Honeycrisp’ apples. J. Hort. Sci. Biotech. 84:410-414.
  • Watkins, C, J Nock, S Weis, S Jayanty, and R Beaudry. 2004. Storage temperature, diphenylamine, and prestorage delay effects on soft scald, soggy breakdown and bitter pit of 'Honeycrisp' apples. Postharvest Biol Tech. 32:213-221.