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Benjamin Paskus, Patrick Abeli, and Randolph Beaudry

The primary functions of hypoxia (low oxygen) in the storage of perishables are to inhibit ethylene action, to reduce metabolic rate through respiratory inhibition, and to reduce cut surface browning ( Beaudry, 1999 , 2000 ; Burg and Burg, 1965

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J.D. Hansen, M.A. Watkins, M.L. Heidt, and P.A. Anderson

phytosanitary regulations for apples. The SA involves the cumulative effect of commercial operations to reduce the risk of possible pest infestation followed with validation by intense inspection. One area that can be exploited is the cold storage component

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Jinmin Fu and Peter H. Dernoeden

documented. Therefore, the objectives of this field study were to quantify rates of photosynthesis (P n ) and whole plant respiration (R w ) rates as well as carbohydrate levels [i.e., water-soluble carbohydrates (WSC), storage carbohydrates (SC), and total

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Don C. Elfving, Stephen R. Drake, A. Nathan Reed, and Dwayne B. Visser

1-methylcyclopropene (1-MCP; SmartFresh; AgroFresh, Spring House, PA) is used widely in the apple industry to control postharvest ripening and quality loss of apples in storage ( Fan et al., 1999 ; Watkins et al., 2000 ). The product is applied

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Federica Galli, Douglas D. Archbold, and Kirk W. Pomper

Poster Session 52—Postharvest Storage 21 July 2005, 1:15–2:00 p.m. Poster Hall–Ballroom E/F

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Eleni Tsantili, Miltiadis V. Christopoulos, Constantinos A. Pontikis, Pantousis Kaltsikes, Chariklia Kallianou, and Michalis Komaitis

decreases in firmness could be magnified after processing. Among the methods developed to maintain firmness during ripening and storage of fresh fruits were those that aim to increase fruit calcium (Ca) concentration by preharvest foliar and fruit sprays

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Karen L.B. Gast

40 POSTER SESSION 3 (Abstr. 092-104) Postharvest Physiology/Storage/Food Science Monday, 24 July, 1:00-2:00 p.m.

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Celia M. Cantín, Carlos H. Crisosto, and Kevin R. Day

Plums, like other stone fruit, have a limited postharvest life. They are climacteric fruit and undergo rapid deterioration after ripening, including softening, dehydration, and decay. Commercial storage conditions [0–5 °C and 80% to 95% relative

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H. Brent Pemberton, Yin-Tung Wang, Garry V. McDonald, Anil P. Ranwala, and William B. Miller

40 POSTER SESSION 3 (Abstr. 092-104) Postharvest Physiology/Storage/Food Science Monday, 24 July, 1:00-2:00 p.m.

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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