Field Study

Vitazyme on Apples – 2005-Albion, New York

This study on an apple orchard with a reduced fruit load showed that Vitazyme improved fruit quality significantly by improving the firmness of the fruit, and slightly increasing the sugar content. The firmer fruit occurred despite enhanced maturity, which normally would decrease flesh firmness. This result shows the ability of Vitazyme to increase the firmness of apple fruit by encouraging the deposition of stronger cell wall compounds such as cellulose and lignin, which should enhance storability of the fruit.