Padfield (123) tested the idea of gradual temperature reduction from 
38° F. to 35° to 32° and other combinations, Soft scald occurred in all treat- 
ments, although it usually is not expected if fruit is held at 36° or above. 
He concluded that soft scald is sometimes severe and not related to storage 
temperature, A storage temperature of 37° to 38° was recommended for varieties 
susceptible to soft scald. 
Water Core 
Fruits affected with water core have a water-soaked appearance of the 
involved flesh. When excessive the affected tissues of most varieties will 
break down in storage causing considerable loss of fruits. The disorder is 
most prevalent in mature fruit harvested relatively late in the season. Less 
extensive water-core affected: tissues will often recover in storage and the 
fruit will be salable but have relatively short shelf life. 
Schomer (146) in a comprehensive review of the factors associated with 
the development of water core pointed out that the real causes are high tempera- 
tures, intense sunlight, and a high sugar concentration in the cell sap. He 
said that tissue breakdown following water core is unpredictable. In extreme 
cases breakdown may occur before the tissues make normal recovery, while in 
other cases affected tissues may temporarily recover their normal appearance, 
then show varying intensities of browned flesh in the core area. 
Hill and MacArthur (71) confirmed the accepted view that water core was 
more prevalent under high nitrogen conditions. They also found it more preva- 
lent on young trees first coming into bearing than on older ones. 
Ceponis and Friedman (40) observing extensive water core in Missouri- 
grown Lady apples found a progressive reduction in water core during cold stor- 
age and during holding at 70° F. Separation prior to storage was made as to 
externally nonvisible and externally visible water core. The smallest size 
apples had the least water core at each examination at 3 and 5 months‘ storage. 
Internal breakdown developed in 7 days at 70° after 3 months at 35° in the 
apples having externally visible water core; it became more prevalent after 5 
months' storage, Breakdown was more severe in the larger apples (2 inches and 
over) that had shown externally visible water core at arrival. 
Birth L1/ describes tests for detection of water core in Winesap apples 
using the new technique of light transmission through the whole, intact fruit. 
He reported that an optical density difference between 805 and 750 my (A O.D. 
805-750) was indicative of water core. There were problems of temperature 
sensitiveness in the measurement and the confounding factor of internal brown- 
ing, which could indicate erroneously, a sound apple. These problems can be 
overcome by making two measurements; (A 0.D. (805-830) to indicate internal 
browning and A 0.D. (805-750) to indicate water core. 
Olsen, Schomer, and Birth (121) found that water-cored apples could be 
successfully separated into several categories based on severity of the dis- 
order, by means of a difference meter measurement (difference in 0.D. 760-0.8 
O.D. 815 mp). The difference meter effectively rated the severity of water core 
in apples. Correlations between meter readings and two other methods of scoring 
were highly significant. Temperature changes of the fruit caused some variation 
in light transmittance readings. 
1l/ Birth, G. S. Determination of Water Core in Winesap Apples. 
(Unpublished report.) 1960. 
179 
