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( Coulibaly et al., 2011 ). Fungicides are of great importance for preserving fresh produce during storage. However, agrochemical residues in fresh produce have been the subject of contentious public discussions through the world among consumers, the media

1 Current address: Dept. of Fruit and Vegetable Storage, ARO, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel. 2 Current address: Dept. of Forestry and Fire Protection, L.A. Moran Reforestation Center, Davis, CA 95617. Contribution

elevated CO 2 and chilling conditions, making them susceptible to certain physiological disorders in storage, including external CO 2 injury and flesh browning ( DeEll and Ehsani-Moghaddam, 2012 ; Fawbush et al., 2008 ; Watkins and Nock, 2012

92 POSTER SESSION 10 (Abstr. 105–119) Postharvest Physiology/Storage/Food Science Tuesday, 25 July, 1:00–2:00 p.m.

Onion is grown in more than 160 countries ( FAO, 2014 ) and is ranked consistently as the third highest valued vegetable crop in the United States ( U.S. Department of Agriculture, 2016 ). Long-day storage cultivars are used extensively on every

storage ( Mattheis, 1996 ; Schrader et al., 2008 ). “Stain” symptoms are typically browning or discoloration that begin to appear 1–2 months after harvest ( Schrader et al., 2008 ) on the periphery of sunburned or sun-exposed areas of the peel ( Felicetti

The effects of temperature and gas atmosphere on fresh produce physiology and quality have been extensively studied to the point where optimal storage conditions for most products are widely available ( Anon., 2006 ; Gross et al., 2004 ). However

Techniques that slow ripening of apple are valuable tools that can maintain fruit quality during cold storage. Aminoethoxyvinylglycine (AVG) inhibits the pyridoxal phosphate-linked enzyme aminocyclopropane synthase (ACS) activity ( Capitani et al

-specific or postharvest softening-specific genes for various cell-wall–modifying enzymes have been characterized or cloned from apple, but data on how transcript levels of these genes change during storage is lacking. β-Galactosidase increases wall porosity

compositional attributes such as SSC, titratable acidity (TA), TSs, AA, phenolics, and anthocyanin contents across multiple harvest dates during two consecutive years and, 2) determine the effect of storage at 4 °C and 95% relative humidity (RH) on the