Increased Risk of Skin Browning in Golden Delicious this Season

Prompt removal of field heat and SmartFreshTM treatment is generally good advice for Eastern storage operators. However, handling practices for Golden Delicious this season may provide an exception. Golden Delicious are susceptible to a surface browning disorder identified as "diffuse skin browning" (DSB). These skin browning symptoms appear early in storage and may be considered a "chilling disorder" since rapid field heat removal increases the disorder.

Control of DSB in Goldens is a regular concern in warmer growing regions, but is seldom seen in New York. This pattern of appearance implies that Goldens may be more susceptible to DSB following warm seasons such as this one. The disorder is successfully controlled by slowing field heat removal after harvest and delaying SmartFresh treatment.

SmartFresh use recommendations for Golden Delicious suggest:
- Maintaining air discharge temperatures at evaporators above 36o F
- Delay SmartFresh treatment until fruit has reached 40o F, but within 8 days of harvest
- Vent storage rooms to prevent the buildup of CO2 during temperature pull down
- Gradually reduce fruit temperature to holding temperature of 33 - 34o F
- In CA rooms, maintain less than 1% CO2 during the first six weeks of storage
Note: that the suggested slowed cooling rate and delay of SmartFresh treatment applies only to Golden Delicious.