Berry Color, Water-immersion Time, Rot, and Physiological Breakdown of Cold-stored Cranberry Fruits

Abstract

More fungal rot developed in storage of water-picked (WP) than in hand-picked (HP) fruit of cranberry ( Vaccinium macrocarpon Ait) after the berries had been held in the bog water up to 24 hours. When the water-immersion time was 12 hours or more, more physiological breakdown (PB) occurred in HP than in WP fruits. Generally, less rot and PB developed in the most highly colored berries (dark red) than in berries that were less colored.