Brown core

Brown core is an internal disorder seen under Controlled Atmosphere storage. The symptoms are visible only after cutting the fruit. It is often referred to as a CO2 injury. But the susceptibility to CO2 injury increases with a lower O2, so the ratio between O2 and CO2 is important. This injury starts with browning in tissue around the core. In this area, cavities can develop later when the tissue dries out. The susceptibility to this disorder increases with a higher maturity at harvest.