Lenticel Breakdown Disorder Development on Apples (Malus domestica Borkh.): A Survey of Water Chemistry during Packaging and the Effect of Sanitizers in the Processing Water

Lenticel breakdown (LBD) is a major physiological disorder in apples, particularly those grown in hot and dry environments. It develops primarily after processing (packing and presizing), with processing conditions playing a key role. This study examined the impact of water chemistry (pH, minerals, metals, carbohydrates, oxidation–reduction potential, conductivity, temperature, turbidity, chemical oxygen demand, free chlorine) and sanitizers (chlorine, peracetic acid) on LBD in commercial ‘Gala’ apple batches during storage. Six batches were sampled pre- and postprocessing, alongside water samples from different processing sections. All batches showed LBD postprocessing, but only highly susceptible ones developed symptoms preprocessing. Symptoms appeared 24 hours after processing and worsened over 1 week during a poststorage holding period at 1 °C plus 7 days at 20 °C, mimicking transit and shelf-life conditions. Phosphorus accumulation in the packing water correlated with a greater LBD incidence, whereas calcium, boron, and potassium may also contribute. Chlorine (50 mg·L –1 ) and peracetic acid (50 mg·L –1 ) did not increase LBD severity. Findings confirmed batch susceptibility, likely a result of preharvest factors, highlighting the role of the packaging process in disorder development. Proper water management (replacement, filtration) is critical to minimize LBD when handling susceptible apples. Sanitizers at recommended doses were not linked to LBD formation.