Keeping Fuji Apples Fresh
In 1992, Washington apple growers harvested about 805,000 boxes of Fujis. Three
years later, production had quadrupled to 3.5 million boxes.
Consumers are demanding more variety in their fruit and vegetable choices.
So the apple industry is providing an alternative to the more traditional
varieties, like Red Delicious and Golden Delicious.
Consumers seem to be willing to pay more for exotic varieties like Fuji, an
apple that originated in Japan in the early 1960's but has only recently caught
the eye of consumers around the world.
Production of Fuji apples is rapidly expanding in Washington State. In 1992,
Washington growers harvested about 805,000 boxes of Fuji's. Only 3 years later,
their production was up to nearly 3.5 million boxes. Compared to all other
varieties, Fuji is experiencing the greatest amount of expansion and growth.
"Fuji is an excellent fresh-market apple. It's juicy and flavorful and
retains its texture during ripening," says James P. Mattheis, an
Agricultural Research Service
here to find
out why CA could also become a new, pesticide-free way to stop pesky fruit
flies from spreading via produce shipments.
plant physiologist based in Wenatchee, Washington. "However, we found
it a challenge to maintain other aspects of the fruit's quality so as to extend
the marketing period."
Studies at the Tree Fruit Research
Laboratory have led to Fuji apples that can be stored for up to 9 months
after harvest without significant losses in quality.
Mattheis conducted research during six production seasons. He found that
several field and storage factors interact to determine how Fuji responds to
controlled atmosphere (CA) storage. CA is a fruit industry technique to keep
apples fresh longer. It involves modifying the concentration of gases naturally
present in the air.
"Fuji apples should be harvested for long-term storage based on changes
in their color, firmness, starch, sugar, and acid content," says Mattheis.
In addition, fruit should have no more than a slight watercore, which is the
natural accumulation of a sugar solution in the apple's core.
Mattheis found that immature fruit have poor flavor and color, while
over-mature fruit are prone to decay and lose their flavor and texture. He says
that the best treatment for Fuji apples is a CA in which carbon dioxide
concentration is 1 percent or less (Fuji's are sensitive to this gas) with 1 to
1½ percent oxygen at 34° F. -- By Dennis Senft, ARS.
Mattheis is at the USDA-ARS Tree Fruit Research Laboratory, Wenatchee, WA;
phone (509) 664-2280 ext. 249.