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Richard P. Marini, Tara Auxt Baugher, Megan Muehlbauer, Sherif Sherif, Robert Crassweller, and James R. Schupp

conditioned and unconditioned fruit in relation to mineral contents and harvest indices. For unconditioned fruit sampled at the start of commercial harvest, bitter pit incidence was least severe for fruit with high internal ethylene concentration, low starch

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Renae E. Moran, Jennifer R. DeEll, and William Halteman

harvested in the middle of the harvest period for ‘Honeycrisp’ when it was assumed that fruit would be susceptible to soft scald. Starch index was in the range of 5.2 to 7.8 and internal ethylene concentration ranged from 0 to 32 μL·L −1 . Soft scald

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Xiuxiu Sun, Elizabeth Baldwin, Mark Ritenour, Robert Hagenmaier, and Jinhe Bai

range, physiologically, throughout the experiment, thus no adverse effects were expected ( Bai and Plotto, 2011 ; Yan et al., 2016 ). Internal ethylene concentrations were unaffected by different colorant wax mixture applications, however, low

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Xingbin Xie, Congbing Fang, and Yan Wang

treatment, were removed from storage for physiological, biochemical, and quality evaluations. Internal ethylene concentration, EPR, and RR. Internal ethylene concentration (IEC) was measured on fruit immediately on removal from cold storage. Gas was sampled

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Gregory Peck, Megan McGuire, Thomas Boudreau IV, and Amanda Stewart

index (SPI) and internal ethylene concentration (IEC), fruit quality factors are often measured to gauge harvest maturity ( Watkins, 2003 ). For cider production, fruit quality attributes also include polyphenol and YAN concentrations in the fruit, and

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

of apples to 1-MCP. DeEll et al. (2008) noted that cultivars tended to behave differently and that responses often varied with storage conditions. This variability may also be related to factors such as the internal ethylene concentration (IEC) of

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Peter M.A. Toivonen

’, and ‘Braeburn’]. The maturity of the apples at harvest were reported using starch index values (‘Empire’, ‘Crispin’, ‘Delicious’, ‘Idared’, ‘Law Rome’) or internal ethylene concentrations (‘Empire’, ‘Crispin’, ‘Delicious’, ‘Idared’, ‘Law Rome

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Caihong Wang, Yike Tian, Emily J. Buck, Susan E. Gardiner, Hongyi Dai, and Yanli Jia

( Dondini et al., 2008 ), self-incompatibility ( Yamamoto et al., 2007 ), and fruit internal ethylene concentration ( Oraguzie et al., 2009 ). Several different types of molecular markers have been used for marker-assisted breeding and mapping in apple and

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Xingbin Xie, Todd Einhorn, and Yan Wang

) internal ethylene concentration (IEC) determined immediately after removal from cold storage, ( C and D ) ethylene production rate (EPR) determined on day 1 at 20 °C after removal from cold storage, and ( E and F ) respiration rate (RR) determined on

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Ashley A. Thompson and Gregory M. Peck

was visually assessed using the Cornell Starch-Iodine Index ( Blanpied and Silsby, 1992 ). Peel color was visually assessed as the percentage of the apple surface that was red. Fruit internal ethylene concentration was measured from 1 mL of gas drawn