Apples and Apple Products

Smock, R. M.; Neubert, A. M.

doi:10.1097/00010694-195103000-00014

Cited by 70 publications

(65 citation statements)

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“…Plate 3, Figure 4, only tells part of the story of these cuticular cracks. Both Smock and Neubert (1950) and Pieniazek (1944) have observed that higher transpiration than normal occurs when such cracks are present and one would therefore expect that the lath-like wax forms a permeable layer. This could only be verified by sections that retained the surface wax (a technique that is still being developed).…”

Section: Discussion (A) Wax Morphologymentioning

confidence: 99%

A Study of the Surface Wax Deposits on Apple Fruit

Hall¹

1966

Aust. Jnl. Of Bio. Sci.

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SummaryOptical and electron micrographs of surface wax deposits on four varieties show varietal differences. In addition to normal structure a lath·like wax can be seen in the fine cuticle cracks that are plentiful on Golden Delicious and sparse on other varieties; another form of wax is always at right angles to abrasion marks on the fruit and is present on all varieties.The removal of surface wax by solvents exposes a cuticle structure which is related to the deposits and differs in some varieties. The ease of removal of surface wax by wiping differs with variety, Granny Smith wax being much easier to shift than Golden Delicious. When surface deposits are removed by any method the apples lose moisture at a faster rate.

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Section: Discussion (A) Wax Morphologymentioning

confidence: 99%

A Study of the Surface Wax Deposits on Apple Fruit

Hall¹

1966

Aust. Jnl. Of Bio. Sci.

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“…Treatment of fruits using calcium sprays and dips has been shown to be help control symptom expression (Lotze and Theron 2006;Yuri et al 2002) and thus their application is now a widely used practice in commercial-scale orchards, however, their use does not entirely prevent the incidence of the disorder (Lotze et al 2008;Hewett and Watkins 1991). Smock and Neubert (1950) detailed a comparison of the differential susceptibilities of 25 apple varieties to bitter pit, and Lewis (1980) suggested that bitter pit susceptibility is expressed when fruit calcium content was low. More recently, Volz et al (2006) investigated the genetic variation in bitter pit incidence and calcium concentrations in a diverse germplasm collection containing 25 seedling families over two growing sites and concluded that, whilst there was a genetic component associated with both internal and external pit incidences, it was not correlated with the mean calcium concentration of fruits from each family determined by atomic absorption spectrophotometry.…”

Section: Introductionmentioning

confidence: 99%

Identification and validation of a QTL influencing bitter pit symptoms in apple (Malus × domestica)

et al. 2015

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Bitter pit is one of the most economically-important physiological disorders affecting apple fruit production, causing soft discrete pitting of the cortical flesh of the apple fruits, which renders them unmarketable. The disorder is heritable, however the environment and cultural practices play a major role in expression of symptoms. Bitter pit has been shown to be controllable to a certain extent using calcium sprays and dips, however, their use does not entirely prevent the incidence of the disorder.Previously, bitter pit has been shown to be controlled by two dominant genes, and markers on linkage group 16 of the apple genome were identified that were significantly associated with the expression of bitter pit symptoms in a genome wide association study. In this investigation, we identified a major QTL for bitter pit defined by two microsatellite (SSR) markers. The association of the SSRs with the bitter pit locus, and their ability to predict severe symptom expression, was confirmed through screening of individuals with stable phenotypic expression from an additional mapping progeny. The data generated in this current study suggest a two gene model could account for the control of bitter pit symptom expression, however, only one of the loci was detectable, most likely due to dominance of alleles carried by both parents of the mapping progeny used. The SSR markers identified are costeffective, robust and multi-allelic and thus should prove useful for the identification of seedlings with resistance to bitter pit using marker assisted selection in apple breeding programs.

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“…Presently the fermented apple juice is used as the basis for manufacturing the cider, a sparkling and refreshing fruit flavored beverage, consumed in many countries in the world. Apple juice contains all necessary nutrients for the growth of yeast (Binnig and Possmann, 1993;Downing, 1989;Smock and Neubert, 1950). The main sources of carbon and energy are soluble sugars, and the concentration of 120 g/L is enough to allow the growth of the yeast to reach around 6.0 x 10 7 cell/mL (Nogueira and Wosiacki 2010).…”

Section: Introductionmentioning

confidence: 99%