Skin tissue disks from preclimacteric or climacteric apples were incub
ated on preset temperature plates and exposed to high intensity white
light to find the optimum temperature of anthocyanin accumulation. Pre
-climacteric fruit developed more anthocyanin than did tissue from cli
macteric fruit. Different cultivars showed different temperature optim
a. Pre-cooling the tissue for 48 h at 2 degrees C before incubation at
25 degrees C increased the amount of pigment that accumulated. The hi
ghly colouring Scarlet Spur 'Delicious' sport showed a higher rate of
anthocyanin accumulation, but a similar temperature optimum to that of
Oregon Spur 'Delicious'.