A role for acetate in the development of Low‐Temperature breakdown in apples

Increased rates of water loss, which reduced susceptibility of Jonathan apples to breakdown, caused a reduction in the level of acetic acid in the fruit. Increasing the level of acid, by the injection of acetic acid into the fruit, increased the incidence of breakdown. It is suggested that acetic acid could promote breakdown, and its removal as acetate esters or free acid would reduce the disorder.