Nutritional status as a possible indicator for anticipation of watercore in apple

The analysis of peel, pulp and core portion of apple revealed that fruits treated with various concentrations of CaCl₂ either singly or in a combination with DPA had significantly higher Ca levels than the untreated ones. The highest average Ca level (0.18 and 0.18%) was recorded in peel of fruits treated with CaCl₂ (4%) + DPA (0.15%) and lowest (0.08 and 0.11%) was observed in the peels of untreated apples of harvest I and II respectively. The highest average Ca percentage (0.18 and 0.19) was recorded in pulp of the fruits treated with CaCl₂ (4%) + DPA (0.15%) and the lowest (0.10 and 0.12%) was noted in untreated fruits of harvest I and II respectively. The highest average Ca percentage (0.16 and 0.19) was noticed in the core of fruits treated with CaCl₂ (4%) + DPA (0.15%) and the lowest (0.09 and 0.11%) was recorded in the untreated fruits of harvest I and II respectively.