number and size of oil extraction facilities ( Agar et al., 1998 ). Therefore, short-term storage of olive fruit before oil extraction can provide a buffer which will enable more efficient use of both harvest facilities and the mill. Several papers have
Arnon Dag, Smadar Boim, Yulya Sobotin, and Isaac Zipori
M.S. Padda and D.H. Picha
Poster Session 52—Postharvest Storage 21 July 2005, 1:15–2:00 p.m. Poster Hall–Ballroom E/F
Fernando Montero de Espinosa Baselga, Jonathan R. Schultheis, Michael D. Boyette, Lina M. Quesada-Ocampo, Keith D. Starke, and David W. Monks
, a grower reported that 1600 tons of sweetpotato roots in storage had a disorder characterized by small brown to black necrotic areas in the flesh near the proximal end of the root, which is where storage roots are removed from the stem ( Dittmar et
Marcelo A.G. Carnelossi, Edinaldo O.A. Sena, Adrian D. Berry, and Steven A. Sargent
maximum flavor. Shelf life depends on the cultivar, harvest method, and field and storage conditions ( Duan et al., 2011 ; Sargent et al., 2006 ). The respiration rate for blueberry was reported to reach between 2.0–10 mg·kg −1 ·h −1 at 0 °C and 52–87 mg
W.A. Sistrunk and J.R. Morris
Juices from 2 cultivars of muscadine grapes (Vitis rotundifolio Michx.), ‘Noble’ (dark-skinned) and ‘Carlos’ (bronze-skinned), were mixed with juices of ‘Concord’ and ‘Niagara’ grapes, cranberry or apple. ‘Noble’ juice, combined with ‘Concord’ juice, resulted in the highest quality among the dark mixtures prepared. Also, the mixtures retained most color and flavor during a 12 month storage period. ‘Carlos’ juice rated higher in quality when blended with the light-colored juices of apple and ‘Niagara’ than with the dark colored juice. The light amber color was stable during a 12 month storage period, and the flavor and overall acceptance of the mixture were rated higher than for the others.
R. C. Sloan Jr., P. G. Thompson, W. B. Burdine Jr., J. L. Main, and P. D. Gerard
`Beauregard' storage roots which were discarded from the Mississippi sweetpotato foundation seed program because of the presence of flesh mutations were bedded in Spring 1991. After the plants were pulled from the roots, the roots were further examined, and the flesh mutations were characterized by size and frequency. The progency from the original roots were examined for flesh mutations for three generations in 1991, 1992, and 1993. The degree of mutation in the original root did not influence the degree of mutation in succeeding generations of storage roots. In 1992 and 1993, the degree of mutation in the third and fourth generation roots did not differ from that of storage roots grown from plants from the foundation seed plant beds.
J. Ben-Jaacov, B. Steinitz, and Y. Tendler
Pot plants of calamondin (Citrus madurensis Lour.) were dark-stored for 2 weeks at 10° or 20°C. There was considerable leaf and fruit abscission in plants stored at 20°. Plants stored in the dark for 2 weeks at 12° were of excellent quality and leaf and fruit drop was negligible during storage. These plants continued to flourish in a simulated home environment. Horizontal placement of plants during storage increased packing density by 50% without reducing plant quality, compared to plants packed in a vertical position.
Jun Song, Lihua Fan, Charles F. Forney, and Michael A. Jordan
92 POSTER SESSION 10 (Abstr. 105–119) Postharvest Physiology/Storage/Food Science Tuesday, 25 July, 1:00–2:00 p.m.
Mikal E. Saltveit Jr.
Firmness of ‘Starkrimson Delicious’ and ‘Golden Delicious’ apples was not significantly different when tested at 0° and 20°C after 26 weeks of storage at 0°. The volume of bruises produced in these cultivars by mechanical impact injury increased with increasing temperature (0°, 10°, 20°, and 30°) when injured, and with increasing holding temperature (0°, 10°, 20°, and 30°) during bruise development.
Brian Lawrence and Juan Carlos Melgar
shelf life ( Clark and Finn, 2008 ). For instance, many growers harvest early in the morning to minimize field heat and reduce the time before fruit is placed in cold storage. Some of the most common and potentially devaluing defects in blackberry fruit