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Cindy B.S. Tong, Hsueh-Yuan Chang, Jennifer K. Boldt, Yizhou B. Ma, Jennifer R. DeEll, Renae E. Moran, Gaétan Bourgeois, and Dominique Plouffe

starch index or fruit firmness, so fruit maturity influenced diffuse browning less than radial browning in ‘Cripps Pink’. Greater incidence of internal browning of ‘Empire’ and ‘Ambrosia’ are associated with lower internal ethylene concentration (IEC

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Nihad Alsmairat, Philip Engelgau, and Randolph Beaudry

3 and 4 and declined thereafter as sugar spots formed. Fig. 2. Internal ethylene concentration, internal O 2 fraction, internal CO 2 fraction, and peel lightness, chroma, and hue of ‘Cavendish’ banana fruit at different fruit ripening stages. The

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Suparna K. Whale and Zora Singh

ethylene in ripe apples can vary between 25 and 2500 μL·L −1 ( Burg and Burg, 1962 ). Kondo et al. (1991) reported that accumulation of anthocyanin in the fruit skin paralleled the increase in internal ethylene concentration during the growth and

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Yan Li, Hongyan Qi, Yazhong Jin, Xiaobin Tian, Linlin Sui, and Yan Qiu

biosynthesis of volatiles in oriental sweet melon ( Cucumis melo var. makuwa Makino) J. Hort. Sci. Biotechnol. 86 517 526 Liu, W.W. Qi, H.Y. Xu, B.H. Li, Y. Tian, X.B. Jiang, Y.Y. Xu, X.F. Lv, D.Q. 2012 Ethanol treatment inhibits internal ethylene

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Giacomo Cocetta, Roberto Beghi, Ilaria Mignani, and Anna Spinardi

prediction may be due to the narrow I AD distribution of the data set. Toivonen and Hampson (2014) reported for 1-MCP treated ‘Royal Gala’ no clear association during cold storage between I AD values and internal ethylene concentration, firmness, and TA

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Nobuko Sugimoto, A. Daniel Jones, and Randolph Beaudry

initial soluble solid was 12% on Day 0 and reached its maximum of 16% on Day 39 (data not shown). Fruit internal ethylene concentration (IEC) remained low until Day 18 (0.1 μL·L −1 or less) ( Fig. 2 ), after which time IEC rose above 0.2 μL·L −1 by Day

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Sara Serra, Rachel Leisso, Luca Giordani, Lee Kalcsits, and Stefano Musacchi

color and percentage of red-blushed surface (estimated as the percentage of red overcolor on the total apple surface), flesh firmness, soluble solids concentration (SSC), starch index (SI), dry matter, TA, and internal ethylene concentration (IEC). One

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Ibrahim I. Tahir and Hilde Nybom

harvesting indices based on changes in physical and biochemical properties like internal ethylene concentration and respiration rate ( Delong et al., 2009 ; Echeverría et al., 2002 ; Peirs et al., 2004 ) are accurate but time-intensive. More practical and