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Annelle W.B. Holder, Winston Elibox, Christopher Avey, and Pathmanathan Umaharan

the vascular system of anthurium leaves via natural openings (stomata and hydathodes) or wounds ( Prior et al., 1985 ). Early foliar symptoms of BLS are characterized by small, angular, greasy spots on the lower surface of leaves near veins and leaf

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

reduced superficial scald development, peel greasiness, and various chilling-related disorders ( Bai et al., 2005 ; DeEll et al., 2002 ; Fan and Mattheis, 2001 ; Fan et al., 1999b ; Rupasinghe et al., 2000 ; Watkins and Nock, 2005 ). The efficacy of 1

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Juan Pablo Fernández-Trujillo, Javier Obando, Juan Antonio Martínez, Antonio Luis Alarcón, Iban Eduardo, Pere Arús, and Antonio José Monforte

included in the refrigeration experiment (SC1-3d, SC6-4, SC7-4ab, SC9-1a, SC12-1ab). Observation of unexpected disorders at harvest (necrosis of the placental tissue, flesh browning and mealiness, skin greasiness, abnormal flavor, cork flesh browning, etc

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Annelle W.B. Holder, Winston Elibox, and Pathmanathan Umaharan

on the pathogenic variation of A . anthurii . The causal agent of BLS enters the vascular system of anthurium leaves via natural openings (stomata and hydathodes) or wounds ( Prior et al., 1985 ). Early foliar symptoms are small, angular, greasy

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Cindy B.S. Tong, Hsueh-Yuan Chang, James J. Luby, David Bedford, Benham E.L. Lockhart, Roy G. Kiambi, and Dimitre Mollov

2020, fewer fruit stored at 6 to 7 °C developed dimpling than those stored at 4 to 5 °C ( Table 4 ). However, greasiness was a more likely problem at the higher than lower storage temperatures. In 2019, fruit stored at 0 to 1 °C exhibited less dimpling

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Huangjun Lu and Richard Raid

production in recent years. In 2010, a severe epidemic caused significant crop damage and economic losses. Typical BLS symptoms are brown to black, greasy-appearing lesions, which render the entire lettuce head unmarketable as a result of the unsightly leaf

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Jennifer DeEll and Behrouz Ehsani-Moghaddam

.M. Mattheis, J.P. 1999a 1-Methylcyclopropene inhibits apple ripening J. Amer. Soc. Hort. Sci. 124 690 695 Fan, X. Mattheis, J.P. Blankenship, S.M. 1999b Development of apple superficial scald, soft scald, core flush, and greasiness is reduced by MCP J. Agr

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

increase the incidence of decay ( Watkins et al., 2003 ) and quality loss in the form of skin greasiness ( DeLong et al., 2004 ). The ability to store ‘Honeycrisp’ apples at a temperature below 3 °C may be a necessity for maintaining quality in storage

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James P. Mattheis

. Mattheis, J.P. 1999 Development of apple superficial scald, soft scald, core flush, and greasiness is reduced by MCP J. Agr. Food Chem. 47 3063 3068 Faust, M. Shear, C.B. Williams, M.W. 1969

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Luiz C. Argenta, Xuetong Fan, and James P. Mattheis

Development of apple superficial scald, soft scald, core flush and greasiness is reduced by MCP J. Agr. Food Chem. 47 3063 3068 Ferenczi, A. Song, J. Tian, M. Vlachonasios, K. Dilley, D. Beaudry