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temperature disorders such as soft scald and soggy breakdown, and disorders such as bitter pit that are exacerbated by warmer storage temperatures. Al Shoffe and Watkins (p. 481) found that short-term storage (1 to 4 weeks) at 33 °F followed by storage at 38

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Jinwook Lee, James P. Mattheis, and David R. Rudell

, acidity, and soluble solids concentration ( Bai et al., 2005 ; Fan et al., 1999a ). 1-MCP prevents apple superficial scald ( Fan et al., 1999b ; Rupasinghe et al., 2000 ; Watkins et al., 2000 ) and can reduce incidence of soft scald of ‘Fuji’ ( Fan et

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Corina Serban, Lee Kalcsits, Jennifer DeEll, and James P. Mattheis

chilling sensitive cultivar and can develop soft scald and soggy breakdown when cooled immediately after harvest ( Watkins and Rosenberger, 2000 ). However, the use of a temperature conditioning period at a relatively warm storage temperature (10 to 20 °C

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Richard P. Marini, Tara Auxt Baugher, Megan Muehlbauer, Sherif Sherif, Robert Crassweller, and James R. Schupp

most severe in early picked fruit ( Perring, 1986 ). We found this to be the case for ‘Honeycrisp’ in a preliminary experiment. Al Shoffe et al. (2016 , 2020 ) recently discussed the development of bitter pit and soft scald during storage for

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Maude Lachapelle, Gaétan Bourgeois, Jennifer R. DeEll, Katrine A. Stewart, and Philippe Séguin

soft scald in ‘Honeycrisp’ apples during storage HortScience 453 414 417 Dilley, C.L. Dilley, D.R. 1985 New technology for analysing ethylene and determining the onset of the ethylene climacteric of apples. In: S.M. Blankenship (ed.) Controlled

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Jinwook Lee, James P. Mattheis, and David R. Rudell

temperature during the early stage of storage ( Watkins et al., 2004 , 2005 ). To control physiological disorders including soft scald, CO 2 injury, and superficial scald, preconditioning by which fruit after harvest are held at a lower than ambient

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Juan Pablo Zoffoli, Valentina Sanguedolce, Paulina Naranjo, and Carolina Contreras

times of conditioning, are effective in reducing superficial and soft scald in apples ( Moggia et al., 2009 ; Watkins et al., 2004 ). Conditioning has also been shown to be effective in reducing mealiness in peaches and nectarines ( Crisosto et al

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after harvest prior to cold storage, has been inconsistent in preventing soft scald and soggy breakdown in ‘Honeycrisp’ apples. Fruit were harvested when starch index was 4.4, and a week later when starch index was 6.8, on a scale from 1 to 8

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Hiroshi Iwanami, Shigeki Moriya, Nobuhiro Kotoda, Sae Takahashi, and Kazuyuki Abe

conditions, the cultivar is determined to have a hard fruit after cold storage, although the value of the firmness cannot be predicted. Incidence of physiological disorders such as low-temperature breakdown, soft scald, and soggy breakdown, which are

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

include superficial scald for ‘Granny Smith’, soft scald for ‘Honeycrisp’, external CO 2 injury for ‘Empire’, and firm-flesh browning for ‘Empire’ (see illustrations in Supplemental Fig. 1 ). Biomarker technologies have the capacity to be a revenue