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David C. Diehl, Nicole L. Sloan, Christine M. Bruhn, Amarat H. Simonne, Jeffrey K. Brecht, and Elizabeth J. Mitcham

for measuring important flavor characteristics, including aroma volatiles, specific sugars, and organic acids; methods to nondestructively detect and sort fruit for harvest maturity; methods to slow fruit ripening after harvest [e.g., SmartFresh TM

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Xingbin Xie, Todd Einhorn, and Yan Wang

·L −1 1-MCP (SmartFresh ® ; AgroFresh, Spring House, PA) in an airtight room (39.75 m 3 ) at 0 °C for 24 h according to the application procedures recommended by the manufacturer. Following 1-MCP treatment, fruit were then stored in the same storage

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Yan Wang

after harvest, 20 boxes of the cold fruit were exposed to 0.15 μL·L −1 1-MCP (SmartFresh ® ; AgroFresh, Spring House, PA) in an airtight room (39.8 m 3 ) with a circulation fan at 0 °C for 24 h according to the application procedures recommended by the