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Jinhe Bai, Xinhua Yin, Bruce D. Whitaker, Kristi Deschuytter, and Paul M. Chen

Superficial scald is a major physiological disorder of ‘Anjou’ pears that occurs after ≥3 or 5 months of cold storage in air or controlled atmosphere (CA), respectively ( Hansen and Mellenthin, 1979 ). The commercial air storage target for ‘Anjou

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Theoharis Ouzounis and Gregory A. Lang

whether differential storage N levels in spurs influence spur leaf formation in spring; and 4) determine whether fall foliar urea applications affect the development of cold-hardiness. Materials and Methods The following experiments were conducted at

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Kaitlin A. Hopkins, Michael A. Arnold, Charles R. Hall, H. Brent Pemberton, and Marco A. Palma

without cold storage ( Hong and Ellis, 1996 ). Germplasms within a species can vary drastically, especially when there are geographic differences. Genetic variation among populations along a geographic gradient can suggest the presence of clinal variation

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İbrahim Kahramanoğlu and Serhat Usanmaz

., 2012 ). Cold storage at 5 °C ( Wang and Zhu, 2017 ), short-term hot water application ( Nasef, 2018 ), ozone treatment ( Glowacz et al., 2015 ), and MAP ( Manjunatha and Anurag, 2014 ) were also tested and found to be effective in preventing cucumber

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Yanina Perez Cayo, Steven Sargent, Cecilia do Nascimento Nunes, and Vance Whitaker

containing the 15 fruit per genotype were placed on open racks in a refrigerated room (first year: 4.0 ± 0.5 °C and 90 ± 2% RH; second year 3.9 ± 0.3 °C and 89 ± 3% RH) for 7 d, to simulate commercial cold storage conditions. Note that due to the lower yield

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Keith A. Funnell

shoots per plant. The remaining 30 plants, and those once removed from cold storage, were randomly allocated to each of the three forcing treatment environments identified as: cool (shade house with no temperature control), warm (greenhouse heated at 15

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

. The objective of this work was to investigate the effects of 1-MCP on ‘Empire’ and ‘Delicious’ apples in commercial CA storage for 12 months, as well as in commercial cold storage for 6 months. Materials and methods Apple harvest and treatment. ‘Empire

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J. Bryan Webber, Darcy Gordon, Adolfo Rosati, Nicholas Meier, Michael Gold, and Ronald Revord

temperature, chestnuts have much higher starch and moisture contents (40% to 60% water), thereby making the nuts highly perishable and susceptible to spoilage ( Ertan et al., 2015 ). Chestnuts require cold storage between 0 and 4 °C immediately after harvest

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Jiao Chen, De-bao Yuan, Chao-zheng Wang, Yi-xing Li, Fen-fang Li, Ke-qian Hong, and Wang-jin Lu

MaRING1 functionally coordinated with MaMYC2a in response to the cold stress of banana fruit ( Chen et al., 2014 ). Cold storage is an effective method that is used to prolong the postharvest qualities and extend the shelf life of a broad range of

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Renae E. Moran, Jennifer R. DeEll, and Dennis P. Murr

‘Honeycrisp’ apples develop the disorders soft scald and soggy breakdown in cold storage, particularly at temperatures below 3 °C ( Watkins et al., 2003 ). Soft scald is a low-temperature disorder that is characterized by sharply defined