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Sanele Fana Kubheka, Samson Zeray Tesfay, Asanda Mditshwa, and Lembe Samukelo Magwaza

. (2017) , who demonstrated that moisture loss is not only related to mass loss, but also correlates with fruit softening. Fig. 2. Effect of edible coatings on ‘Maluma’ avocado firmness stored at 5.5 °C for 3 weeks and then transferred to ambient

Open access

Elena E. Lon Kan, Steven A. Sargent, Daniel J. Cantliffe, Adrian D. Berry, and Nicole L. Shaw

Season 2, peppers were stored (n = 15 fruit) in vented clamshells [127 × 111 × 32 mm (A9756; Pactiv)] with three clamshells per temperature/storage time/ripeness stage. For both seasons, peppers from each ripeness stage ( Fig. 1 ) were stored at 2, 7, or

Free access

Martha Edith López-López, José Ángel López-Valenzuela, Francisco Delgado-Vargas, Gabriela López-Angulo, Armando Carrillo-López, Lidia Elena Ayón-Reyna, and Misael Odín Vega-García

(75 and 90 min for fruit of 375–500 and 501–700 g, respectively). The fruit was air-dried at 21 °C for 1 h and stored at 5 °C for 20 d plus a ripening period of 7 d at 21 °C. The mango pulp of each fruit was homogenized, frozen with liquid nitrogen

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Preeti Sood, Chris Ference, Jan Narciso, and Ed Etxeberria

= medium, 4 = high, 5 = very high ( Fig. 1 ). Fig. 1. Shrinkage rating scale for laser-labeled ‘Ruby Red’ grapefruit peel. Scale ranges from 0 (no shrinkage) to 5 (total label collapse). Fruit were labeled at 45 μs with the label “Florida Citrus” and stored

Free access

Bradley J. Rickard, David R. Rudell, and Christopher B. Watkins

-enhancing technology if they provide reliable information that would allow the storage operator to reduce the share of downgraded fruit and/or to market a greater share of the stored fruit in higher quality grades. The biomarker technology could also lead to reduced

Free access

Wilawan Kumpoun, Takashi Nishizawa, Yoshie Motomura, Tanidchaya Puthmee, and Toshiyuki Aikawa

storage life is limited to 2–3 weeks in air at 10 to 15 °C ( Sivakumar et al., 2011 ). However, CI often occurs, especially when green mangoes are stored at low temperatures ( Singh et al., 2013 ). The CI of postharvest mango fruit is characterized by high

Free access

Don C. Elfving, Stephen R. Drake, A. Nathan Reed, and Dwayne B. Visser

20 °C in a sealed chamber with a circulation fan while the other fruit samples were maintained in cold storage. After exposure to 1-MCP, all stored fruit were placed in either air storage at 1 °C for 50 to 60 d or controlled-atmosphere (CA) storage [1

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Michael J. Mahovic, Keith R. Schneider, Kim Cordasco, and Jeffrey K. Brecht

acquired from Florida growers (cultivars either unknown or Florida-47) and stored in the laboratory at room temperature (22 °C) to expedite ripening or in a reach-in chamber at 12.5 °C to stall ripening, for up to 5 d before use. Fruit were randomized by

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Jennifer R. DeEll, Jennifer T. Ayres, and Dennis P. Murr

ethylene sample, the headspace was sampled again and analyzed for CO 2 by injecting another 3-mL gas sample into an ADC IR gas analyzer (Nortech Control Equipment, Etobicoke, ON). Statistical analyses. Data from air- and CA-stored fruit were analyzed

Free access

Satoru Kondo, Hiroko Yamada, and Sutthiwal Setha

reported. Each tree was trained as a central leader and the trees were planted in a single row from east to west with a spacing of 3.0 × 4.0 m. The fruit was harvested at 156 d after full bloom, stored at 4 °C and 90% relative humidity (RH) for 15 d, then