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Jaysankar De, Aswathy Sreedharan, You Li, Alan Gutierrez, Jeffrey K. Brecht, Steven A. Sargent, and Keith R. Schneider

. Visual inspection of the blueberries was performed before and after cooling, and rating scores were assigned to the blueberries based on a subjective appearance scale ( Table 1 ) that accounted for bruising, shrivel, and decay conditions (n = 10 fruit

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Marcelo A.G. Carnelossi, Edinaldo O.A. Sena, Adrian D. Berry, and Steven A. Sargent

Florida, Gainesville. Berries were manually sorted for uniform color (100% blue) and absence of bruising. The fruit were randomly distributed into rigid, vented “clamshell” packages (APET, A9744; Pactiv LLC, Lake Forest, IL) (dimensions: lid: 120.7 × 112

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Mark E. Herrington, Craig K. Chandler, Jennifer A. Moisander, and Claire E. Reid

earliness, resistance to bruising, or uniformity of fruit shape. ‘Strawberry Festival’ ( Chandler et al., 2000b ) was recently introduced to Queensland and has rapidly become a major early-season cultivar with fruit and plant attributes desirable to growers

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James W. Olmstead and Chad E. Finn

-harvested highbush blueberry fruit have consistently shown a significant increase in bruising and decrease in firmness of machine-harvested fruit, which was directly correlated to an increase in unmarketable fruit and decay in postharvest storage ( Ballinger et al

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Travis Robert Alexander, Jaqueline King, Edward Scheenstra, and Carol A. Miles

mechanization 100% of the fruit were bruised, 10% sliced, and 4% halved. Given that a significant number of cider apple growers in western Washington store their fruit at ambient temperature for up to 1 month, and that bruising accelerates fruit deterioration

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Carmen Soria, José F. Sánchez-Sevilla, María T. Ariza, Josefa Gálvez, José M. López-Aranda, Juan J. Medina, Luis Miranda, Antonio Arjona, and Rafael Bartual

(4 °C) during 3 d and then 2 d at room temperature before evaluate fruit brightness, calyx freshness, and resistance to bruising. Data were subjected to analysis of variance using Statistix 8.0 software (Analytical Software, Tallahassee, FL) and

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Pedro Domínguez, Juan J. Medina, José M. López-Aranda, María T. Ariza, Luis Miranda, Iraida Amaya, José F. Sánchez-Sevilla, Rosalía Villalba, and Carmen Soria

refrigerated chamber during 3 d followed by 2 d at room temperature; then calyx freshness and resistance to bruising were evaluated. Each trait was rated on a scale from 3 to 7, in which 3 is low calyx freshness and high bruising and 7 is high calyx freshness

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Fumiomi Takeda, Gerard Krewer, Elvin L. Andrews, Benjamin Mullinix Jr, and Donald L. Peterson

bruising. Bloom (the fruit skin area where the wax coating is not disturbed) was visually determined on 50 fruit using reference photographs provided by MBG Marketing (Grand Junction, MI). Hand- and machine-harvested fruit were evaluated for internal

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Louise Ferguson and Sergio Castro Garcia

harvester shown in Fig. 3 was that early versions of the machine badly bruised the olives. Early experiments identified two sources of fruit bruising. First, any surface the olive contacted during harvest, the harvester head rods or machine surfaces

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R. Karina Gallardo, Qi Zhang, Michael Dossett, James J. Polashock, Cesar Rodriguez-Saona, Nicholi Vorsa, Patrick P. Edger, Hamid Ashrafi, Ebrahiem Babiker, Chad E. Finn, and Massimo Iorizzo

markets but for processing it is only essential for a berry to be harvested with no obvious external damage as it will be quickly processed whereas for the fresh market, fruit must have minimal internal bruising or other damage. Fruit quality traits