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Friday, October 20, 2017

WSU-TFREC/Postharvest Information Network/Packing Fuji Apples in Washington State



Packing Fuji Apples in Washington State


Sampling

The 1992 crop of Fujis was 805,000 boxes while the 1993 crop is estimated at 1,750,000 boxes. The 1992 WSDA Tree Survey reported that there are over 11,000 acres of Fujis planted, making this a major Washington variety in future years. At this point, fruit from the young trees has brought questions about new diseases and disorders.

The 1993 season was the second year Fuji apples were included in the apple quality survey. The number of packinghouses increased dramatically as Fuji trees came into bearing. Fuji samples were obtained from 8 packinglines in 1992. Twenty-four Fuji samples from the 1992 crop were obtained from October 3 through December 19, 1992. Eighteen samples of Fuji apples were obtained from 7 packinglines from October 24, 1993, through February 14, 1994, for the 1993 crop.


Firmness

The firmness of Fujis sampled has shown that this variety is quite firm; however, the firmness has been quite variable over the packing season (Figure 1). This may be due to the limited number of samples.

This variety is firmer than Red Delicious or Golden Delicious. Red Delicious sampled from regular storage averaged 14.8 lbs. (1.9 St. Dev.) while Golden Delicious averaged 13.5 lbs. (2.0 St. Dev.) in contrast to Fujis which averaged 16.6 lbs. (1.8 St. Dev.).

Shelf Life
This fruit remains firm even after 7 days at 70°F, with the loss in firmness less than 0.5 lb. This is less than that of Red or Golden Delicious.


Soluble Solids

The soluble solids levels of Fuji apples sampled thus far have been similar each year-approximately 15% (0.1 St. Dev.) in 1992 and 14.5% (1.0 St. Dev.) for the 1993 crop (Figure 2). This is higher than either Red Delicious or Golden Delicious.


Acidity

The acidity of Fujis sampled in 1993 is significantly lower than those sampled in 1992 (Figure 3). The average for both years was 0.427% malic acid which is lower than Gala, but higher than Red Delicious (0.257 %) or Golden Delicious (0.411 %).


Temperature

Temperature regimes followed by warehouses packing Fujis are similar to that of Red Delicious (Tables 1 and 2). The average rise in flesh temperature during packing was 16°F in 1992 and 20°F in 1993-94. The average temperature of Fujis in tray fillers for the 1993 crop is 64°F, a rise of 9 degrees from the previous season.

Table 1. Average temperatures of fruit, water, and air in packinglines in 1992.

PackinglineFruit before dumpingDump tank waterFruit before waxingDryer airFruit at tray filler
A342875312557
B136914713049
C1431006212370
H134403913852
N337915812869
Q148815513571
R135433811545
S138844510350
Avg.39794811655

 

Table 2. Average temperatures of fruit, water, and air in packinglines in 1993.

PackinglineFruit before dumpingDump tank waterFruit before waxingDryer airFruit at tray filler
A3438864--68
C1489467--65
H144716012062
I145816110566
S14385619359
T142435412063
U1471027010578
Avg.44796110464

Summary of Fuji Quality and Temperature Management

Fuji apples are very firm and remain firm even in regular storage. However, acid levels appear to differ from year to year and may decline rapidly leaving very bland, but sweet apples. CA storage should be considered to retain acidity.

Temperature management during the packing of Fujis should be improved as apples packed at colder temperatures will result in higher quality fruit in the market.

Dr. Eugene Kupferman, Postharvest Specialist

WSU Tree Fruit Research and Extension Center
1100 N. Western Ave., Wenatchee, WA 98801
Kupfer@wsu.edu

Tree Fruit Postharvest Journal 5(2):23-25
August 1994

Tree Fruit Research & Extension Center, 1100 N Western Ave, Washington State University, Wenatchee WA 98801, 509-663-8181, Contact Us