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Steven McArtney, Michael Parker, John Obermiller, and Tom Hoyt

respiration, softening of the flesh, and production of volatile aroma compounds, are triggered by the autocatalytic rise in ethylene production ( Schaffer et al., 2007 ). The ethylene action inhibitor 1-MCP (SmartFresh; AgroFresh, Spring House, PA) has been

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Mengmeng Gu, James A. Robbins, and Curt R. Rom

treated with 1 ppm 1-MCP (SmartFresh; AgroFresh, Philadelphia, PA) for 4 h in box as described in Expt. 1. The yield of 1-MCP from SmartFresh powder was checked following the method of R. Beaudry (personal communication). STS solution was prepared and

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Isabel Pérez-Munuera, Isabel Hernando, Virginia Larrea, Cristina Besada, Lucía Arnal, and Alejandra Salvador

submitted to deastringency treatment and then stored at 20 °C for 5 d to simulate the shelf life period. 1-MCP (SmartFresh™), provided by AgroFresh Inc. (Rhom and Haas Inc., Gessate, Italy), is formulated as powder (0.14% 1-MCP). The calculated quantity of

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Domingos P.F. Almeida and Maria Helena Gomes

temperature of 1 °C before the application of 1-MCP treatments. Crates containing fruit were placed inside 200-L plastic buckets, airtight-sealed, and exposed to 0.5 μL·L −1 of 1-MCP (SmartFresh; Agrofresh, Inc., Springhouse, PA) for 12 h at 1 °C. The 1-MCP

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Barbara J. Daniels-Lake, Robert K. Prange, Stephanie D. Bishop, and Kimberly Hiltz

2004, lime was used to scrub CO 2 from the control chambers, but in the 2004 to 2005 trials, the CO 2 was not scrubbed from the control chambers. The 1-MCP (SmartFresh™; AgroFresh Inc., Springhouse, PA) was applied inside the storage chambers just

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James P. Mattheis, David R. Rudell, and Ines Hanrahan

SmartFresh (1-MCP) and storage of Honeycrisp apples Compact Fruit Grower 43 20 23 DeEll, J.R. Ehsani-Moghaddam, B. 2010 Preharvest 1-methylcyclopropene treatment reduces soft scald in ‘Honeycrisp’ apples during storage HortScience 45 414 417 DeEll, J

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Xuetong Fan, Kimberly J. Sokorai, Brendan A. Niemira, Robert S. Mills, and Mark Yueqian Zhen

was transferred to the USDA, Eastern Regional Research Center and stored overnight at 4 °C before being treated. Pretreatment with 1-methylcyclopropene and N 2 flushing. 1-MCP (SmartFresh™) was kindly provided by AgroFresh Inc. (Spring House, PA). For

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Peter M.A. Toivonen

. Recently, a combined 1-MCP-based technology was designed to deal with the control of quality loss and microbial growth ( Toivonen and Lu, 2006 ). The technology involves the blending of SmartFresh (i.e., immobilized 1-MCP) with various simple carbohydrates

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Juan Pablo Zoffoli, Valentina Sanguedolce, Paulina Naranjo, and Carolina Contreras

625 nL·L −1 1-MCP (1 g·m −3 , powder 0.14%, SmartFresh; AgroFresh, Collegeville, PA) for 24 h at 20 °C in a closed chamber. After all the treatments (ULO conditioning, CTemp, 1-MCP) were applied, fruit were packed in four 19 kg boxes per treatment

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

·L −1 1-MCP (SmartFresh™ powder, 3.8% a.i.; AgroFresh Inc., Spring House, PA) at ambient temperature for 16 h on the day of harvest. Following removal from the treatment chambers, trays, four per box, were placed into cardboard boxes lined with a