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Adriana Contreras-Oliva, Cristina Rojas-Argudo, and María B. Pérez-Gago

.5 °C for 8, 16, or 24 d followed by 7 d of shelf life at 20 °C to simulate prompt fruit commercialization. Approximately 50 additional oranges were used to determine fruit quality at harvest (initial quality). Quality attributes were determined as

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Joongmin Shin, Bruce Harte, Janice Harte, and Kirk Dolan

its wealth of fiber and essential nutrients ( Sothornvit and Kiatchanapaibul, 2009 ; Villanueva et al., 2005 ). However, it has a very limited shelf life because of its high respiration rate, rapid moisture loss, and microbial susceptibility ( Simon

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M. Murshidul Hoque, Husein Ajwa, Mona Othman, Richard Smith, and Michael Cahn

of the shelf life of cold-stored lettuce. Fig. 8. Effect of application of various levels of nitrogen (N), phosphorus (P), and potassium (K) fertilizers on leaf glucose content of fresh romaine lettuce. The leaf glucose content in plots that

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Shuai-Ping Gao, Kang-Di Hu, Lan-Ying Hu, Yan-Hong Li, Yi Han, Hui-Li Wang, Kai Lv, Yong-Sheng Liu, and Hua Zhang

including herbaceous and woody plants, suggesting that the characteristic of H 2 S might be universal in plant senescence ( Zhang et al., 2011 ). More recently, H 2 S was found to play an antioxidative role in prolonging postharvest shelf life of strawberry

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M. Helena Gomes, Randolph M. Beaudry, and Domingos P.F. Almeida

0 °C ( Table 4 ; Fig. 1 ). Therefore, a safe working atmosphere does not exist for fresh-cut cantaloupe, and limited extension of shelf life is anticipated through the reduction of oxygen levels. A similar response was found in packed strawberry

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Analena B. Bruce, Elizabeth T. Maynard, and James R. Farmer

technology increased the quality, yield, and shelf life of their specialty crops and improved the economic stability of the farms ( Bruce et al., 2017 ). However, the survey did not provide detailed information about the constraints and benefits. Therefore

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Shahrokh Khanizadeh, Bertrand Thériault, Odile Carisse, and Deborah Buszard

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Gregory A. Lang and Jiaxun Tao

The postharvest performance of early ripening southern highbush blueberries `Sharpblue' and `Gulfcoast' was evaluated under storage and simulated retail conditions. In general, `Gulfcoast' fruit were 28% heavier than those of `Sharpblue', which had a higher percent soluble solids concentration (SSC) and lower titratable acidity (TA). Quality loss, as indexed by fresh weight, percent decayed fruit, or changes in SSC, pH, or TA, was insignificant in first-harvest fruit of either cultivar when kept in storage (2C) for up to 7 days. Transfer of fruit stored at 2C for 3 days to simulated retail conditions at 21C for 4 days significantly increased fresh weight loss and decay, but not beyond levels deemed unmarketable. Second-harvest fruit were smaller than first-harvest fruit, and those of `Sharpblue' fruit were more prone to decay. However, storage quality of both cultivars was acceptable through 11 days at 2C. Retail quality, as influenced by decay incidence, was acceptable after 3 days at 2C plus 4 days at 21C, but not after 3 days at 2C plus 8 days at 21C. Overall, fruits of these early ripening southern highbush blueberry cultivars performed well under postharvest conditions and are suitable for expanding production of premium fresh blueberries by growers in the Gulf coastal plains.

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Jan Narciso and Anne Plotto

A comparison of sanitizers for fresh-cut mango (Mangifera indica cv. Keitt) was made. Mangos were obtained from a farm in Homestead, Fla., and stored at 15 °C until processed. Before cutting, fruit were dipped in solutions of either sodium hypochlorite (NaOCl) (200 ppm) or peroxyacetic acid (100 ppm). The cut pieces were dipped in acidified sodium chlorite (NaClO2) (200 ppm, pH 2.6) or dilute peroxyacetic acid (50 ppm) for 30 seconds. Resulting cut slices were placed in polystyrene clamshell food containers and stored at 5 °C for 21 days. Samples in the clamshells were tested for changes in microbial stability and for quality parameters every 7 days. Results showed that even though the fruit slices were sanitized after cutting, cut fruit microbial populations were related to the method of whole fruit sanitation. After 15-21 days in storage at 5 °C, cut slices from whole fruit sanitized with peroxyacetic acid that were subsequently treated with dilute peroxyacetic acid or acidified NaClO2 had less contamination [<1 colony-forming unit (cfu) per gram] than samples cut from whole fruit sanitized with NaOCl (<1000 to 3700 cfu/g). These data demonstrate that the method of whole fruit sanitation plays a role in determining the cleanliness of the cut fruit. These sanitizer systems (peroxyacetic acid on whole fruit followed by peroxyacetic acid or acidified NaClO2 on cut slices) effectively reduced microbial growth and kept microbial counts low on cut fruit surfaces for 21 days when compared to cut fruit slices from NaOCl-treated whole fruit.

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Shahrokh Khanizadeh, Martine Deschênes, Audrey Levasseur, Odile Carisse, Marie Thérèse Charles, Djamila Rekika, Rong Tsao, Raymond Yang, Jennifer DeEll, Patrice Thibeault, Jean-Pierre Privé, Campbell Davidson, and Bob Bors