What causes internal breakdown of apple fruit?

Apples September 08, 2011 Print Friendly and PDF


Internal browning is a low-temperature storage disorder of certain apple cultivars which develops in some fruit stored at or just below freezing.  A cross section of an apple typically shows affected tissues to be brown and firm and usually radiating out from the core. Occasionally, the browning may be confined only to the core or the core area can be normal and browning is in the outer layers.  Firm fruit allows the diagnosis of internal browning from the other internal physiological disorders.  Putting apple fruit promptly into storage of apples at 38° to 40 °F combined with controlled-atmosphere storage will control internal browning. 

To read about which cultivars and growing conditions enhance the liklihood of internal browning, Washington State University has a good fact sheet found at:  


Connect with us

  • Facebook


This is where you can find research-based information from America's land-grant universities enabled by eXtension.org



Apple Rootstocks

  • All about understanding and choosing the right rootstock

Apple Cultivars

  • Characteristics, descriptions, and how to choose the best to grow and eat

Establishing an Apple Orchard

  • Buying and planting trees

Managing Apple Trees and Orchards

  • Insects, diseases, wildlife and other challenges

Propagating Apple Rootstocks and Trees

  • Grafting, budding, tissue culture, and all about how rootstocks are developed

Regional Resources

  • Links to apple information specific to your area


This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.