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Postharvest Ca treatment of apple fruit to provide broad-spectrum protection against postharvest pathogens Plant Dis. 75 620 622 10.1094/PD-75-0620 Conway, W.S. Sams, C.E. Brown, G.A. Beavers, W.B. Tobias

McManus, 2005 ). Maximum control of fruit softening, superficial scald, and senescent breakdown for apples is achieved by treatment as soon after harvest as possible ( Argenta et al., 2005 ; Watkins and Nock, 2005 ). The low boiling point (less than 10

and CO 2 atmospheres for storing broccoli florets at various temperatures J. Amer. Soc. Hort. Sci. 121 127 131 Janick, J. Cummins, J.N. Brown, S.K. Hemmat, M. 1996 Apples Janick J

oxidative browning inhibitor of apples ( Albrigo and Childers, 1970 ). High precipitation for apple trees may also cause low oxygen stress in the root system. High precipitation implies high water availability for the apple tree. In combination with cooler

phenolic compounds but low postharvest FB during and after cold storage ( Ogundiwin et al., 2008 ). A high concentration of antioxidants such as ascorbic acid is also highly desirable in fruits, because it may prevent some degree of enzymatic browning by

., 2004 ). Soft scald, also known as ribbon scald or deep scald, is a low-temperature disorder that is characterized by sharply defined, irregularly shaped brown lesions on the apple skin ( Meheriuk et al., 1994 ; Snowdon, 1990 ). Damage can extend

threats and opportunities in the next 5 years, cider makers identified three main threats: low quality cider (71.4%), apple supply (57.1%), and competition (28.6%). Two opportunities identified were the development of new cider products and the improved

, apples were tested for bruise susceptibility by dropping them from 30 cm through vertical hollow polyvinyl chloride pipe onto a wooden table. Bruised fruits were watched and examined after 12 h (when bruised area totally browned at room temperature). They

on 3 Aug. and 24 Aug. and still very low on 31 Aug. and 11 Sept. in both cultivars ( Fig. 1C ). Fruit ethylene production started to increase on 18 Sept. and increased dramatically thereafter in ‘Golden Delicious’ apples, whereas it increased only

, 2007–14 ; Brown, 2016 ). The vast majority of cider produced in the United States is made from apple cultivars that were originally planted for fresh or processing markets ( Peck and Miles, 2015 ). Culinary apples do not have all of the fruit quality