North American Fruit Explorers mailing list at ibiblio

[Webmail wynne <wynne@crcwnet.com>]

we are finding varying degrees of watercore in alot of our apples this season

i have been told that it is a sign of sugar, that the japanese wont eat a fuji without

that watercore

my experience is limited, but it seems to effect the flavor of some apples

 does it effect the storage?   what exactly causes it and why are only

some apples on a tree like that and not all?  the braeburns are full of it this

week,    and we observed it before this cold weather

wynne in nc washington at jerzyboyz farm