Abstract
Watercore is a so-called physiological disorder of apple (Malus domestica L.) that commonly occurs in several well-known cultivars. It is associated with a rapid softening of the flesh that causes a marked changed in flavor and texture. In Asia, apples with watercore are preferred and considered a delicacy because of their enhanced sweet flavor. The ‘Fuji’ cultivar, the first cultivar with rich watercore that is free from texture deterioration, has played a key role in the development of the market for desirable watercored apples. This review aimed to summarize and highlight recent studies related to the physiology of watercore in apples with special focus on ‘Fuji’ and related cultivars.
Funder
National Agriculture and Food Research Organization
Subject
Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science
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