Explore: Bitter Pit

Bitter pit is a disorder in apple fruits, now believed to be induced by calcium deficiency. It occurs less commonly in pears. The disease was probably

growing regions. However, they are susceptible to superficial scald and bitter pit. Superficial scald may be controlled by treatment with diphenylamine before

symptoms. Other reports submitted to ENZA have mentioned russet and shrivel, bitter pit, and internal browning. Brown, S.K.; Maloney, K.E. (2009). "Making Sense

dilute calcium nitrate (and calcium chloride) sprays are used to control bitter pit and cork spot in apple trees. Calcium nitrate is used in waste water pre-conditioning

needed] Apple 'Bitter pit' – fruit skins develop pits, brown spots appear on skin and/or in flesh and taste of those areas is bitter. This usually occurs

powdery mildew, and fire blight, as well as the physiological disorders bitter pit and sunburn. In 1988, the cultivar was awarded the American Society for

food's sodium content. Calcium chloride is used to prevent cork spot and bitter pit on apples by spraying on the tree during the late growing season. Drying

skin to allow bruising, and lack of disease resistance, specifically to bitter pit and blossom fireblight, but resistant to woolly aphid and somewhat to

effect. Flesh firmness is also generally better with lower crop densities. Bitter pit disproportionately affects Honeycrisps; typically 23% of the harvest is

firm, fine-grained, juicy, aromatic, spicy, subacid. Susceptible to bitter pit. It could be a parent of the famous Golden Delicious apple, and is known