As well as working at Stemilt, Kay Mitsuhashi is studying at Washington State University for a doctorate in horticulture. She earned a master’s degree at the Colegio Postgraduados in Texcoco, Mexico. For her doctorate, she is researching why apples bruise. Immature apples and very ripe apples bruise more easily than those of intermediate ripeness, she said. This means that, in theory, Golden Delicious apples should be less vulnerable to bruising after the color has turned from green to white, but not yet to yellow. Although some varieties such as Gala are color picked, Golden Delicious usually isn’t.
October 1, 2007
About the Author: Geraldine Warner
Geraldine Warner was the editor of Good Fruit Grower from 1992-2015. During her tenure, she planned and prepared editorial content, wrote for the magazine, and managed the editorial team. Read her stories: Story Index