By Blake Jackson
Cornell University researchers have identified an improved storage technique that could significantly reduce internal browning in SnapDragon apples, helping New York growers preserve fruit quality, minimize storage losses, and extend the availability of premium apples.
The new approach involves storing apples at 42°F under carefully controlled, low-oxygen conditions. Research findings showed that this method reduced internal browning by approximately 97% compared with conventional storage at 38°F. Even after nine months, fewer than 1% of treated apples developed browning, compared with approximately 25% under traditional storage conditions.
Internal browning is a major postharvest concern because the damage often remains hidden until consumers or retailers cut into the fruit. This can result in rejected shipments, financial losses, and reduced consumer confidence.
“By fine-tuning storage temperature and oxygen levels through dynamic controlled atmosphere (DCA) storage technology, we can substantially reduce internal browning while preserving the crisp texture, flavor, and overall eating experience that consumers expect from SnapDragon,” said Yosef Al Shoffe, senior research associate in Cornell’s School of Integrative Plant Science.
SnapDragon was developed through Cornell's apple breeding program by Susan Brown from a cross between Honeycrisp and NY752. Released in 2013, the variety is known for its crunchy texture and distinctive sweet-spicy flavor.
During laboratory experiments, Al Shoffe evaluated apples harvested from commercial orchards in the Hudson Valley and western New York. The successful treatment-maintained oxygen levels at 0.5% and carbon dioxide at 1%, while keeping storage temperatures at 42°F.
“Using DCA storage technology to maintain very low oxygen levels helps stabilize fruit metabolism, reducing cellular damage that leads to browning,” said Al Shoffe.
“This approach relies on existing controlled-atmosphere storage infrastructure, making it practical and immediately applicable for commercial operations,” he added.
The technique also performed better than a commonly used storage treatment involving 1-MCP, an ethylene inhibitor that increased internal browning in SnapDragon apples. Researchers subsequently conducted statewide commercial trials, where participating storage facilities confirmed the effectiveness of the approach.
“This kind of applied research is exactly why Cornell’s apple program is so valuable to growers,” said Jim Bittner, president of Bittner-Singer Orchards and executive director of the New York State Horticultural Society.
Researchers plan to evaluate the technique across different orchard locations, harvest maturity levels, and storage periods. The findings could help protect growers' investments in premium apple varieties while strengthening New York's apple industry's profitability and consumer confidence.
Photo Credit: pexels-enginakyurt
Categories: New York, Crops, Fruits and Vegetables, Education