How to prevent internal breakdown of stone fruit
The main cause for internal breakdown is an inadequate physiological growth leading to a breakdown of internal tissues. Fruit flesh browns from fluid oxidation, becomes leathery or mealy and there is a loss of juiciness and flavour. In severe cases, tissues become spongy.
Internal breakdown often develops when fruits are shipped. Even under good storage conditions (0°C and 90- 95% humidity) stone fruit only have a limited shelf life.
It is important that growers only pick fruit when it is ripe for the desired market or use pre-conditioning storage techniques.
A balanced nutrition program can also help improve the physiological balance of the pulp.
Calcium helps prevent internal breakdown of stone fruit
Better calcium nutrition, in balance with potassium and nitrogen supply, improves cell wall stability and fruit firmness, both contributing to a better resistance against tissue breakdown and therefore prevent internal breakdown.
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