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Seok-Kyu Jung, Jacqueline F. Nock, and Chris B. Watkins

Late-harvested apple fruit generally are less responsive to 1-MCP than early harvested fruit, but the effect of harvest date on these responses can vary greatly by cultivar. Little is known about the relationships between internal ethylene concentration (IEC) and responses of fruit to 1-MCP. We have investigated the effects of 1-MCP on `McIntosh', `Cortland', and `Empire' apples in two experiments. In the first, fruit of each cultivar were picked three to five times during the normal harvest season, untreated or treated with 1 μL·L-1 1-MCP, and stored in air. Fruit IEC and firmness were then measured at monthly intervals for 4 months. In the second experiment, fruit were harvested several times during maturation, and, at each harvest, fruit were categorized into groups based on their IEC (<0.5, 0.5–1.0, 1–10, 10–50, 50–100; and >100 μL·L-1), treated with 1 μL·L-1 1-MCP for 24 hours at room temperature, and stored in air. The IEC and firmness of each fruit was then measured at set intervals during storage. Increasing IECs were associated with declining effectiveness of 1-MCP, but the individual fruit study showed that, even in high-IEC fruit, there was an initial inhibition of IEC values during storage before the IECs increased. A Lower IEC at harvest indicated a longer delay before the IEC ultimately increased. Collectively, the data show that it should be possible to determine the response of fruit to 1-MCP based on their IEC.

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Yosef Al Shoffe, Abdul Sattar Shah, Jacqueline F. Nock, and Christopher B. Watkins

·L −1 in conditioned fruit compared with 6.0 µL·L −1 in unconditioned fruit ( P < 0.001). Fig. 1. Internal ethylene concentration (IEC) in ‘Honeycrisp’ apples stored at 0.5 °C (no conditioning) or 10 °C for 7 d (conditioning) ( A ), and then stored at

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Renae Moran, Jennifer DeEll, and Cindy B.S. Tong

index is also influenced by crop load and weather in addition to fruit maturity ( Serra et al., 2016 ; Smith et al., 1979 ). An increase in internal ethylene concentration (IEC) and ethylene production have been useful for determining when to complete

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Steven J. McArtney, John D. Obermiller, Tom Hoyt, and Michael L. Parker

room at 0 °C. Samples two and three were held in the same room at 0 °C in ambient atmosphere after postharvest 1-MCP treatment for 30 d and then held at 20 °C for 7 d before measuring internal ethylene concentration (IEC) and flesh firmness. IEC was

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Steve J. McArtney, John D. Obermiller, James R. Schupp, Michael L. Parker, and Todd B. Edgington

-Minolta Sensing Americas, Ramsey, NJ) and reported as L*C*h values. Fruit internal ethylene concentration (IEC) was measured with a gas chromatograph (model GC-8A; Shimadzu, Kyoto, Japan) equipped with a flame ionization detector and an activated alumina column

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Jinwook Lee, In-Kyu Kang, Jacqueline F. Nock, and Christopher B. Watkins

internal ethylene concentrations (IECs), chlorophyll content (in terms of I AD values), and starch hydrolysis of ‘Gala’ apples ( Doerflinger et al., 2015a ). Preharvest 1-MCP applications reduced the incidences of soft scald and soggy breakdown in

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Rachel Leisso, Ines Hanrahan, and Jim Mattheis

mass, peel background color, peel chroma ( C *), and hue angle ( h °), flesh firmness, internal ethylene concentration (IEC), SSC, SI, and TA. Peel background color was subjectively rated using a color wheel as a guide (U.S. Department of Agriculture

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Maude Lachapelle, Gaétan Bourgeois, Jennifer R. DeEll, Katrine A. Stewart, and Philippe Séguin

their relationship with SBI in ‘Honeycrisp’ apples are limited because fruit quality attributes of this variety (internal ethylene concentration, starch index, firmness, and soluble solid content) were found to show no consistent patterns among years

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Jinwook Lee, James P. Mattheis, and David R. Rudell

chromameter. Color measurements were expressed as lightness ( L *, 0–100), chroma ( C *), and hue angle ( h o , 0–360) ( McGuire, 1992 ). Internal ethylene concentration (IEC) was measured by withdrawing a 0.5-mL gas sample from the core cavity using a syringe

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Jinwook Lee, James P. Mattheis, and David R. Rudell

at 3 °C compared with 0.5 °C and less in 1-MCP-treated fruit compared with controls. Table 1. Internal ethylene concentration (IEC), I AD , and difference in fruit fresh weight and circumference from harvest through storage and shelf life for ‘Royal