Table 2. Fruit characteristics of Redcort and Cortland fruit harvested 

 9-23-85. 



*Within columns, means not followed by the same letter are significantly 

 different at the 5% level. 



When storage was terminated fruit were moved to room temperature. 

 After 24 hours firmness was measured, and after 7 days the incidences of 

 scald, senescent breakdown, bitter pit, and decay were measured. There were 

 no differences between Cortland and Redcort fruit after 19 weeks of air 

 storage (Table 3). After 17 weeks of CA storage followed by 14 weeks of air 

 storage (Table 4) Redcort and Cortland fruit displayed similar firmness 

 values and percentages of senescent breakdown, bitter pit, and decay. 

 However, scald was more prevalent on Cortland fruit, reflecting the fact 

 that scald forms more readily on the green portions of fruit. 



Table 3. Characteristics of Redcort and Cortland fruit after 19 weeks of 

 air storage. 



*Within columns, means not followed by the same letter are significantly 

 different at the 5% level. 



After one year's observation Redcort fruit appear to be similar to 

 Cortland fruit except for the much higher degree of coloring. The higher 

 coloring translates into more fruit meeting the U.S. Extra Fancy grade. 



