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A brix question

Posted by ltilton 5 (My Page) on
Sat, Jul 14, 12 at 14:44

In the drought discussion, people are talking again about brix and water restriction for sweeter fruit. Most of the discussion seems to refer to stone fruits. I wonder if anyone has experience applying this to pome fruits, particularly apples. Of the qualities of apples, sweetness isn't up there at the top like crispness and juiciness.

Do the benefits of water restriction apply in the same way?

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RE: A brix question

I've seen research data that says a water deficit does make apples sweeter. My firsthand experience is rather limited in that I don't have the wet vs dry comparisons like I've had with stone fruit. And maybe I'm wrong but those big beautiful apples in the store just look over watered compared to my best fruit. I can't forget the small Pink Lady I've grown that were so sweet and tart. So much better than the twice as big store bought fruit. Only thing is I can't prove even to myself that the difference was mostly water.

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