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Christopher B. Watkins and Jacqueline F. Nock

. Maintenance of crisp texture characteristics for up to 9 months in air storage has been reported ( Luby and Bedford, 1992 ; Tong et al., 1999 ) associated with high turgor and cell wall integrity ( Tong et al., 1999 ) and low transcript accumulations for some

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Steven McArtney, Michael Parker, John Obermiller, and Tom Hoyt

upper limit (3.2 vs. 3.0). The firmness of ‘Golden Delicious’ had already declined below the recommended level but the SI was still relatively low ( Table 1 ). ‘Ginger Gold’ fruit were treated 2 d after harvest and held in air storage at 32 °F for an

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Manish K. Bansal, George E. Boyhan, and Daniel D. MacLean

. All of the onions from the heat or field curing as well as the uncured onions were placed into one of four cold storage rooms (each having a volume of 12 m 3 ) at 1–2 °C and 70% RH at VORL. The four storage rooms were 1) regular air storage [20.95% O 2

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Jeong Hwan Hwang, Yong Uk Shin, Daeil Kim, Seong Heo, and Seong Sig Hong

slightly waxy in long-term air storage. The russet is medium to low around the stalk cavity and absent or very low on the cheek and eye basin. The lenticels are medium in size, larger than ‘Tsugaru’, and medium to low in density. Pedicel. The fruit stem is

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Rachel S. Leisso, Ines Hanrahan, James P. Mattheis, and David R. Rudell

storage that are alleviated by CA; 2) disorders that occur in air storage that are aggravated by CA; and 3) disorders that are not known to occur or rarely occur in air storage and are induced by CA.” It remains unclear whether soggy breakdown (internal

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Jim Hancock, Pete Callow, Sedat Serçe, Eric Hanson, and Randy Beaudry

air and sea from Chile to North America HortScience 33 313 317 Borecka, H.W. Plizka, K. 1985 Quality of blueberry fruit ( Vaccinium corymbosum L.) stored under LPS, CA and normal air storage Acta Hort. 165 241 249 Ceponis, M.J. Cappellini, R.A. 1979

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Torrance R. Schmidt, Don C. Elfving, James R. McFerson, and Matthew D. Whiting

(90–140 d) and subsequent quality analyses in all cases except the 2004 ‘Honeycrisp’ trial. Fruit were held in 1 °C air storage until they could be processed, typically within 48 h unless they were intended for storage. All fruit were weighed and

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Kate M. Evans, Bruce H. Barritt, Bonnie S. Konishi, Marc A. Dilley, Lisa J. Brutcher, and Cameron P. Peace

= ‘Pinova’; SE = ‘Sciearly’; SR = ‘Scired’]. Data for each cultivar represent a mean value for fruit tested from multiple pick dates (Cornell starch ratings 3 to 7) both at harvest and after 2 months air storage at 1 to 2 °C ( Evans et al., 2010a ). Sensory

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Giacomo Cocetta, Roberto Beghi, Ilaria Mignani, and Anna Spinardi

(CA) and suboptimal (air) storage atmospheres. ‘Red Delicious’ and ‘Golden Delicious’ were used in both years for the trial; ‘Gala’ was used only in the year 2. Seventy-five fruit of ‘Red Delicious’ or ‘Gala’ were divided into three groups. Twenty

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Kate M. Evans, Bruce H. Barritt, Bonnie S. Konishi, Lisa J. Brutcher, and Carolyn F. Ross

harvest and after 2 months air storage at 1 to 2 °C ( Evans et al., 2010a ). Sensory crispness evaluation was by four members of the Washington State University apple breeding team using fruit at room temperature following Harker et al. (2002) . ‘WA 38