Internal browning, characterized by discolored regions within the fruit’s flesh, is a common postharvest physiological disorder affecting apples. This condition manifests as light tan to dark brown areas, often observed when the apple is cut open, and can significantly impact its marketability. For example, an otherwise perfect-looking apple may be deemed unsalable if internal browning is discovered by the consumer.
The occurrence of this discoloration is of economic significance to apple growers and distributors. Affected fruit suffers a reduction in quality and appeal, leading to potential financial losses through reduced sales and increased waste. Historically, understanding and mitigating this condition has been a priority in postharvest fruit management to ensure consumer satisfaction and maintain profitability within the apple industry. Proper storage techniques and cultivar selection play a vital role in minimizing the development of this issue.
