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Todd C. Einhorn, Yan Wang, and Janet Turner

rate, surface pitting (both induced and baseline levels), fruit weight loss (WL), SB, and titratable acidity (TA). All evaluations were made after 2 and 4 weeks of postharvest storage at 0 °C in commercial zip-lock polyethylene bags (≈1 kg of fruit

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William Pelletier, Jeffrey K. Brecht, Maria Cecilia do Nascimento Nunes, and Jean-Pierre Émond

have contributed to the low fruit weight loss observed ( Table 4 ). In fact, weight loss of strawberry upon arrival at the DC in Florida (0.5% to 4.4%) was below the maximum 6% weight loss suggested by Robinson et al. (1975) as the limit before

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Andrew J. Macnish, Malkeet S. Padda, Francine Pupin, Pavlos I. Tsouvaltzis, Angelos I. Deltsidis, Charles A. Sims, Jeffrey K. Brecht, and Elizabeth J. Mitcham

fruit at the beginning and end of six separate refrigerated truck shipments from Watsonville, CA to Jacksonville, FL (shipments 1, 2, 3, 5) or Atlanta, GA (shipments 4, 6). Noncovered pallets acted as the control. Fruit weight loss. Fruit in the

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Bruno Casamali, Jeffrey G. Williamson, Alisson P. Kovaleski, Steven A. Sargent, and Rebecca L. Darnell

storage, berries from mechanical harvested had greater percentage of soft fruit than hand-harvested berries for both cultivars ( Table 5 ). No decay was observed (data not shown). Fruit weight loss was greater at 14 d of storage (ranging from 2.2% to 2

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Xiuxiu Sun, Elizabeth Baldwin, Mark Ritenour, Robert Hagenmaier, and Jinhe Bai

circular 19-mm-diameter aperture was attached to the reflectometer and GU was measured at 60° ( Bai et al., 2003b ). Ten measurements were made per test sheet/fruit. Weight loss. The waxed fruit was weighed at the beginning and during storage at different

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Elena E. Lon Kan, Steven A. Sargent, Daniel J. Cantliffe, Adrian D. Berry, and Nicole L. Shaw

less susceptible to developing CI symptoms during storage than immature fruit; ripe fruit are more resistant to moisture loss due to a well-developed cuticle. Fruit weight loss during storage was unaffected by harvest maturity or storage temperature

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Marisa M. Wall and Shakil A. Khan

. Overall fruit weight loss was low (0.8% to 1.5%), but dragon fruit treated with 600 or 800 Gy radiation lost slightly more weight than control fruit after 12 d storage at 10 °C ( Fig. 1B ). In comparison, Nerd et al. (1999) reported water loss of 4

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G. Lysiak, W.J. Florkowski, and S.E. Prussia

peaches in a 2% CaCl 2 solution improved firmness and largely maintained the SSC, while increasing the SSC:TA ratio. RH should be increased throughout the whole storage chain. By using the polyethylene bags in boxed fruit, weight loss was minimized. From

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Winston Elibox, Charles P. Meynard, and Pathmanathan Umaharan

were already not marketable (mean of 12 DAH) or processable (mean of 13 DAH). Fruit fresh weight showed a significant negative correlation with fruit weight loss slope in this study, suggesting that fruits that are heavier at harvest have lower water

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

al., 1974 ). The decrease in apple fruit cortex tissue stiffness and weight loss are less in fruit stored in high humidity ( Tu et al., 2000 ). Higher storage humidity results in less fruit weight loss and higher fruit firmness in CA-stored ‘McIntosh