At left, Dave Rudell checks stored Honeycrisp for development of scald at the USDA lab in Wenatchee. Later stages of soft scald on Honeycrisp can resemble decay, as seen on the Granny Smith at center. At right, soft scald on Honeycrisp. Growers might nickname it Moneycrisp because of the high returns, but for packers the Honeycrisp apple brings the risk of big losses. As the volume of Honeycrisp has increased in Washington State, so has the need to store the variety longer. It is prone to a range of physiological disorders, and packers can’t accurately predict which lots of fruit […]