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The effects of growing and storage locations and storage temperature on soft scald incidence of 'Honeycrisp∑ apples were ex am ined. In 1999 and 2000, fruits were produced at five different locations, harvested at two different times, and stored at two or five dif fer ent storage locations. In 1999, fruits were stored at 0 or 2 °C. Soft scald was only observed in fruits from one growing location and primarily at 0 °C. More soft scald was observed from the second harvest than from the first. Scalded fruits were preclimacteric as determined by ethylene pro duc tion rate, whereas fruits from the other locations were postclimacteric. In 2000, fruits from four of the growing locations de vel oped soft scald, and soft scald incidence was not related to ethylene production rate. Scalded fruits had higher concentrations of phos pho rus, boron, and magnesium, and low er con cen tra tions of manganese than unaffected fruit. Development of soft scald was not re lat ed to fruit ethylene pro duc tion rates, was dependent on growing location, increased with later har vest, and may be re lat ed to fruit el e men tal content.

Location and Temperature Effects on Soft Scald in `Honeycrisp' Apples