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Max G. Villalobos-Acuña, William V. Biasi, Sylvia Flores, Elizabeth J. Mitcham, Rachel B. Elkins, and Neil H. Willits

‘Bartlett’ pear is a climacteric fruit that is harvested at 80 to 89 N when the fruit is still green and firm but physiologically mature. After harvest, pears are conditioned with ethylene and marketed immediately or stored at low temperatures

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Huating Dou and Fred G. Gmitter

from four directions of 16 trees at an outside canopy. Fruit were stored at 70 °F and 92% to 96% RH overnight. On the second day, fruit were washed with commercial fruit cleaner (Sooty Mold Clean 278; Decco Cerexagri, Inc., Monrovia, Calif.), dried at

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Sara Serra, Rachel Leisso, Luca Giordani, Lee Kalcsits, and Stefano Musacchi

Washington State. Here, the main objective was to determine the impact of different crop loads on fruit quality, storability, nutritional balance, and return of bloom in ‘Honeycrisp’ in a desert environment. Our hypothesis was that lower crop loads would

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Christopher B. Watkins and Jacqueline F. Nock

volume of fruit to be stored in the future and therefore improved methods of maintaining quality are desired. Although the standard practice for apple storage is use of CA regimes, few reports of CA storage for ‘Honeycrisp’ are available. Nova Scotia

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Cindy B.S. Tong, Hsueh-Yuan Chang, Jennifer K. Boldt, Yizhou B. Ma, Jennifer R. DeEll, Renae E. Moran, Gaétan Bourgeois, and Dominique Plouffe

fruit growth. This study was undertaken to determine how the environmental factors of temperature and precipitation, as well as physiological disruptions are associated with diffuse flesh browning of cold-stored ‘Honeycrisp’ fruit, and to what extent

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Marisa M. Wall and Shakil A. Khan

corresponding dose uniformity ratios of 1.09, 1.07, 1.08, and 1.06 for the 200-, 400-, 600-, and 800-Gy target dose treatments, respectively. After treatment, the fruit were stored at 10 °C for 12 d. Control treatments (0 Gy) were not subjected to irradiation

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Zoltán Pék, Lajos Helyes, and Andrea Lugasi

-colorful carotenoid content of tomato fruits. However, the evolution of the red fruit color (a*) was more rapid at 30 °C than at 15 °C or on the vine. Color changes in fruit stored at 15 °C and developed on the vine were different from those at 30 °C because lycopene

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Angelos I. Deltsidis, Charles A. Sims, and Jeffrey K. Brecht

large (“6 × 6”) size ( USDA, 1991 ) tomato fruit were transported to the University of Florida postharvest laboratory in an air-conditioned vehicle and stored overnight at 20 °C. The following day, the fruit were sorted again to ensure that only fruit of

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Pimjai Seehanam, Danai Boonyakiat, and Nithiya Rattanapanone

average 0.2 g of wax/fruit spread evenly over the fruit surface using latex-gloved hands and air-dried at room temperature. The tangerines were stored at room temperature (23 ± 3 °C) and 56% ± 5% RH for 13 d. Table 1. Commercial coatings, main

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Araceli M. Vera-Guzman, Maria T. Lafuente, Emmanuel Aispuro-Hernandez, Irasema Vargas-Arispuro, and Miguel A. Martinez-Tellez

.5), one with 2.5 g·L −1 of GAOs (pH; 5.5), and the third group was used as control and treated with water. All fruit in this experiment were stored for 16 d at 20 °C and 90% to 95% RH to determine the effect of both oligosaccharides on NCPP and the