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storage ( Mattheis, 1996 ; Schrader et al., 2008 ). “Stain” symptoms are typically browning or discoloration that begin to appear 1–2 months after harvest ( Schrader et al., 2008 ) on the periphery of sunburned or sun-exposed areas of the peel ( Felicetti

The effects of temperature and gas atmosphere on fresh produce physiology and quality have been extensively studied to the point where optimal storage conditions for most products are widely available ( Anon., 2006 ; Gross et al., 2004 ). However

Techniques that slow ripening of apple are valuable tools that can maintain fruit quality during cold storage. Aminoethoxyvinylglycine (AVG) inhibits the pyridoxal phosphate-linked enzyme aminocyclopropane synthase (ACS) activity ( Capitani et al

-specific or postharvest softening-specific genes for various cell-wall–modifying enzymes have been characterized or cloned from apple, but data on how transcript levels of these genes change during storage is lacking. β-Galactosidase increases wall porosity

compositional attributes such as SSC, titratable acidity (TA), TSs, AA, phenolics, and anthocyanin contents across multiple harvest dates during two consecutive years and, 2) determine the effect of storage at 4 °C and 95% relative humidity (RH) on the

). Dry storage (i.e., dry after-ripening) is a very effective means of breaking tanglehead seed dormancy. Seeds that have undergone a dry after-ripening period exhibit faster germination rates ( Tothill, 1977 ) and high percent germination (80% to 90

compounds like sulfites, L-cysteine, ascorbic acid, and/or citric acid ( Rocculi et al., 2007 ; Sapers and Miller, 1995 ), storage under controlled atmosphere conditions ( Angós et al., 2008 ), modified atmosphere or vacuum packaging ( Beltrán et al., 2005

Most storage losses in the Swedish apple industry are caused by bruising and fungal decay. Harvesting and postharvest operations (especially grading, packing, and distribution) can cause a high degree of fruit bruising, resulting in a marked

‘Honeycrisp’ apples can be highly susceptible to the development of low temperature storage disorders such as soft scald (an external injury) and soggy breakdown (an internal injury) ( Lachapelle et al., 2013 , 2017 ; Tong et al., 2003 ; Wargo

cortical tissue and manifested as brown or black patches on the fruit skin, is the most devastating physiological disorder of ‘Anjou’ fruit during long-term storage ( Chen et al., 1990b ; Whitaker, 2007 ). The cellular damage to the peel is thought to be