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How to manage 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.
Crop Nutrition and Internal Breakdown of Stone Fruit
Calcium
Better calcium nutrition, in balance with K- and N-supply, improves cell wall stability and fruit firmness, both contributing to a better resistance against tissue breakdown and therefore prevent internal breakdown.
