How to reduce water core in apples
Water core develops in mature apples when the sugar sorbitol is translocated into the fruit faster than it can be assimilated. The area surrounding the core becomes water-soaked or translucent and may appear glassy and hard.
Only in severe instances are symptoms found on the outside of the fruit. Water core is more likely to occur in apples exposed to heat and sunlight. Inadequate supply of calcium is a major contributing factor.
Calcium is important to prevent water core
Calcium is critical in pears, and fruit concentrations need to be double that acceptable for apples. Regular applications are important. Up to eight foliar sprays have proven effective at reducing water core in Japanese pear.
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