It’s late August, and some of my newly harvested Akane apples have a strange condition. From the outside they look normal, but when I cut into them, there are areas that look transparent and watery. They taste fine, but their appearance is kind of unappealing. What is causing this? Is there anything I can do to prevent it?
What you are describing sounds like a condition called water core, where the plant tissue has started to break down. According to Washington State University’s Tree Fruit Research and Extension Center there are many potential causes of the condition. Certain varieties are more susceptible than others. “Advanced maturity” (i.e., apples that have been on the tree a bit too long), and a lack of calcium may also be a factor. We have had a hot summer, and intense sunlight and heat may also have contributed. On the plus side, the watery areas tend to taste sweeter than the rest of the fruit, and people in some parts of the world (such as Japan ) actually seek out watercored apples for just this reason. The main problem is that affected fruit will not last long in storage. You may want to test your soil to detect any nutrient imbalances and then amend the soil accordingly.