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Beatrice Nesi, Debora Trinchello, Sara Lazzereschi, Antonio Grassotti, and Barbara Ruffoni

not. Viruses can be eliminated by heat treatments of in vivo plants and bulbs ( Ten Houten et al., 1968 ). The detection of viral agents in micropropagated plant cultures has been traditionally achieved by enzyme-linked immunosorbent assay (ELISA), but

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Trent Y. Hata, Arnold H. Hara, Mike A. Nagao, and Benjamin K.S. Hu

Frangipani (Plumeria hybrid `Donald Angus') cuttings immersed in hot water (49C for 10 min) followed by 0.8% indole-3-butyric acid (IBA) basal treatment (hot water + IBA) had greater root length and weight compared to the nontreated control, hot water, or IBA treatment alone. Greater percentage of rooting and number of roots per cutting were observed for hot-water-treated + IBA-treated cuttings compared to the non-treated control and hot-water treatment alone. In a second study, Dracaena fragrans (L.) Ker-Gawl. `Massangeana', D. deremensis Engl. `Warneckii', D. deremensis Engl. `Janet Craig', D. marginata Lam., and cape jasmine (Gardenia jasminoides Ellis) cuttings displayed results similar to those observed with Plumeria cuttings. In addition to enhancing rooting, hot water + IBA also stimulated the number of shoots per cutting on anthurium (Anthurium andraeanum Andre `Marian Seefurth'), croton [Codiaeum variegatum (L.) Blume var. pictum (Lodd.) Mull. Arg.], D. marginata, D. fragrans, Plumeria, and ti (Cordyline terminalis `Ti') cuttings.

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Shirin Shahkoomahally and Asghar Ramezanian

use of chemicals in postharvest technology and consumer's demand for healthy products, study on application of postharvest treatments such as heat treatment is necessary ( Shafiee et al., 2010 ). Heat treatments have already been used to control

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Suping Zhou, Roger J. Sauvé, Zong Liu, Sasikiran Reddy, Sarabjit Bhatti, Simon D. Hucko, Yang Yong, Tara Fish, and Theodore W. Thannhauser

. The objective of this research was to determine candidate genes and pathways that should be investigated when breeding tolerant tomato cultivars. Materials and Methods Plant growth and heat treatment. Three tomato cultivars {Walter LA3465 [heat

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Lisa G. Neven

internal feeding pests such as codling moth (CM) ( Neven and Rehfield, 1995 ), they suggested that heat treatments for apples to control these pests could be developed ( Neven, 1998a , b ; Neven and Rehfield-Ray, 2006b ; Neven et al., 1996 ). Deciduous

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Britney Hunter, Dan Drost, Brent Black, and Ruby Ward

below 16 °C. Thus three heat treatments were created within each high tunnel: the unheated control, soil heat only, and the combination of soil + air heat. Individual electricity use monitors (Kill-A-Watt EZ meters; P3 International, New York, NY

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Hemant L. Gohil and Michelle M. Moyer

negative number, the negative number was reset to zero. Heat treatment application. Heat was applied using an Agrothermal Systems (Walnut Creek, CA) machine ( Fig. 1 ), which generated heat by burning propane. The heated air was projected at 50 mph from the

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James W. Cross, Stacy A. Bonos, Bingru Huang, and William A. Meyer

+D-treated plants followed by the plants receiving either the drought or heat treatment. These results supported the findings of Jiang and Huang (2000 , 2001b ) in that H+D caused a more rapid overall decline than either of the stresses alone. The decrease in

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R.E. McDonald, T.G. McCollum, and E.A. Baldwin

Mature green `Sunbeam' tomato fruit (Lycopersicon esculentum Mill.) were treated in water for 1 hr at 27 (ambient), 39, 42, 45, or 48°C, and then either ripened at 20°C (nonchilled) or stored at 2°C (chilled) for 14 days before ripening at 20°C. The most-effective heat treatment was 42°C, which reduced decay 67% in chilled fruit and 53% in nonchilled fruit. Heat treatment had no effect on time required to ripen the fruit. Red-ripe tomatoes had higher respiration rates and evolved more ethylene following nonchilling storage, but heat treatment had no effect on respiration or ethylene evolution. Red color development was enhanced by heat treatment, and inhibited by chilling. At red ripe, fruit were firmer as a result of storage at the chilling temperature, while heat treatment had no effect on firmness. Heat-treated fruit were preferred in terms of taste and texture over nontreated fruit in informal taste tests, with the exception of the 45°C treatment. With increasing temperature of heat treatment, there was increased electrolyte leakage following chilling storage. Of the 15 flavor volatiles analyzed, the levels of five were decreased with increasing temperature of heat treatment. Storage at the chilling temperature reduced the levels of six flavor volatiles. Prestorage heat treatments can reduce decay with only minimal adverse effects on tomato fruit quality.

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Xue Li, Chen Zang, Hang Ge, Jing Zhang, Donald Grierson, Xue-ren Yin, and Kun-song Chen

inhibited by HT treatment. However, LTC treatment had little effect on either EjPAL1 or EjPAL2 ( Fig. 4 ). Fig. 4. Effects of low-temperature conditioning (LTC) and heat treatment (HT) on EjPAL expression. Transcripts of EjPAL genes were measured by