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Old 09-19-2009, 06:45 PM
Squink Squink is offline
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Join Date: Oct 2000
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Quote:
Internal browning, thought to result from CO2 injury, has been reported in Fuji, Cox's Orange Pippin, Braeburn and Jonathan apples. The disorder is associated with later harvested, large, and overmature fruit and with CO2 concentrations in storage. Higher concentrations of CO2 result in greater incidence and severity of internal browning. Incidence and severity of this disorder varies season to season and orchard to orchard. The reasons for this variability are unknown but some have suggested an association with cool, wet weather and high nitrogen fertilization
http://postharvest.ucdavis.edu/Produ...apintern.shtml


I thought Honeycrisp became popular because it stored well, however U Minn. claims it is susceptible to internal browning:
http://smfarm.cfans.umn.edu/honeycrisp.htm

Your apples were likely stored improperly; at the orchard, in transit, or at the store.