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Influence of Apple Green Crinkle Disease on the Quality of Granny Smith Apples. P. R. Fridlund, Plant Pathologist, Washington State University, Department of Plant Pathology, Irrigated Agriculture Research and Extension Center, Prosser 99350. S. R. Drake, Research Horticulturist, USDA, ARS, Tree Fruit Research Laboratory, 1104 N. Western Avenue, Wenatchee, WA 98801. Plant Dis. 71:585-587. Accepted for publication 10 November 1986. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. The American Phytopathological Society, 1987. DOI: 10.1094/PD-71-0585.

Granny Smith apples infected with green crinkle (AGC), a graft-transmissible disease presumed but unproven to be incited by a virus, were 22% smaller than healthy apples. Fresh, infected Granny Smith apples were darker green with lower moisture content than uninfected apples. After 4 mo of cold storage, 30% of the infected apples deteriorated with an unidentified blossom end rot and became commercially unacceptable. Applesauce yield was significantly reduced when produced from infected apples. Increased drip loss in sauce and cook loss for sliced and frozen apple slices occurred. Decreased shear values occurred in infected apple slices, and the color of processed, infected fruit was a more pronounced yellow.

Keyword(s): Malus domestica, postharvest.