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Carolina Contreras, Nihad Alsmairat, and Randy Beaudry

below 2 kPa, and preferably nearer to 1 kPa ( Watkins and Liu, 2010 ), and delaying CA in combination with 1-MCP to retard fruit softening ( DeEll and Ehsani-Moghaddam, 2012a ; Watkins and Nock, 2012b ). CO 2 injury, expressed as internal browning, is

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Elena de Castro, Bill Biasi, Elizabeth Mitcham, Stuart Tustin, David Tanner, and Jennifer Jobling

between ‘Golden Delicious’ and ‘Lady Williams.’ Since then, it has been sought for its sweet–tart flavor and crunchy texture. However, in recent years Pink Lady apples have shown a susceptibility to developing internal browning in storage. Controlled

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Chia-Hui Tang, Ching-Shan Kuan, Su-Feng Roan, Chin-Lung Lee, Jer-Way Chang, and Iou-Zen Chen

–13 regional trial. Fruit storability test. To assess fruit storability, C83-5-4 and TNG.17 pineapples were stored at 15 °C for 21 d followed by 25 °C for 4 d. We then assessed weight loss, pulp abnormalities, internal browning, TSS, and TA. The results showed

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Fang Yu, Zhiming Ni, Xingfeng Shao, Lina Yu, Hongxing Liu, Feng Xu, and Hongfei Wang

growers. CI appears within 1 or 2 weeks if fruit is stored at 2–5 °C, or 3 or more weeks at 0 °C ( Lurie and Crisosto, 2005 ), and is characterized by internal browning, juicelessness, mealiness, internal reddening, and other adverse effects ( Crisosto and

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Maria E. Monzon, Bill Biasi, Elizabeth J. Mitcham, Shaojin Wang, Juming Tang, and Guy J. Hallman

fruit), 2 = slight (11% to 20% of surface area), 3 = moderate (21% to 40% of surface area), 4 = severe (>40% surface area). Internal browning of flesh began in the fruit center and spread outward. Decay development was evaluated as 0 = none and 1 = some

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Rachel S. Leisso, Ines Hanrahan, James P. Mattheis, and David R. Rudell

maturity ( Tong et al., 2003 ). Fruit treated using temperature conditioning (T1 and T2) had the lowest peel and cortex disorder incidence ( Table 2 ). The number of fruit affected by internal browning disorders under the same temperature conditioning

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Jennifer R. DeEll, Jennifer T. Ayres, and Dennis P. Murr

effect of 1-MCP on internal browning in ‘Empire’ apples ( DeEll et al., 2007 ; Fawbush et al., 2008 ; Watkins and Nock, 2005 ). Core browning is reduced by 1-MCP in ‘McIntosh’ apples held in air storage at 0.5 °C ( Watkins et al., 2000 ), but is

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Renae E. Moran, Youping Sun, Fang Geng, Donglin Zhang, and Gennaro Fazio

. Shoot growth is expressed as a percentage of the untreated control for each rootstock. *Significant difference from M.26. Internal browning in the trunk below the soil line increased as temperature decreased to –15 °C indicating that the belowground

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Elena de Castro, William V. Biasi, and Elizabeth J. Mitcham

Kingdom. Controlled-atmosphere (CA) storage extends the life and preserves the quality of Pink Lady apples ( Cripps et al., 1993 ). However, CA can also cause physiological disorders, such as internal browning in apples ( Volz et al., 1998 ). 1

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Ching-San Kuan, Tan-Cha Lee, Meng-Hsun Tsai, Hui-Wen Tsai, and Chia-Hui Tang

crowns and peel were relatively better. There were no significant differences observed in fruit translucency and internal browning between ‘TNG.22’ and ‘TNG.17’ ( Table 6 ). Table 6. Effect of storage temperature on the fruit quality of ‘TNG.22’ and ‘TNG