[pvaldes]

> this article doesn't actually explain why (or even if) Honeycrisp has gotten worse

Is no mystery at all what is happening here.

One of the things that I loved from plant physiology is how futuristic it is. Bordering black magic sometimes. For example. Do you knew that potions of eternal youth exist... for apples?.

You just need to apply some commercial product and this apple will kept brilliant skin, no wrinkles, and bright color for weeks. Fantastic, right? The sellers and the supermarkets will love that.

The only problem is that it cost sugar to keep it alive in this state of white-snow suspended animation. As long as there is sugar remaining it works. After a while you have a good-looking apple with a disappointing bland watery taste.

This is half of the explanation that the writer was looking for. The other half is a camera storage time too extended.

[dmitrig01]

This is interesting. Could you provide any information about this commercial product? As far as I understand, the most sophisticated treatment happening is low oxygen storage. But neither of these things explain why apples straight off the tree are also bland.

[pvaldes]

> neither of these things explain why apples straight off the tree are also bland

In that case I would suspect of application of Gibberellins to make the fruit bigger and alter the maturation time.

A year without enough sun, incorrect watering or lack of boron can also affect the flavor or the firmness of the meat.