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MiAe Cho, Brandon M. Hurr, Jiwon Jeong, Chaill Lim, and Donald J. Huber

. Bauchot, A.D. John, P. 2001 Internal browning in cold-stored pineapples is suppressed by a postharvest application of 1-methylcyclopropene Postharvest Biol. Technol. 23 167 170 Serek, M. Sisler, E

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James P. Mattheis

the risk of development of internal browning during CA storage ( Argenta et al., 2002 ). The SmartFresh use recommendations for ‘Fuji’ include a 10-d delay between harvest and SmartFresh application. This period is typically not long enough to

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Cristina Besada, Alejandra Salvador, Lucía Arnal, and Jose María Martínez-Jávega

of low-temperature sensitivity. Only those treatments applied for over 2.5 min at the highest temperature, 55 °C, caused external and internal browning. ‘Rojo Brillante’ shows the greatest sensitivity to low temperatures during early stages of

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Cindy B.S. Tong, Hsueh-Yuan Chang, Jennifer K. Boldt, Yizhou B. Ma, Jennifer R. DeEll, Renae E. Moran, Gaétan Bourgeois, and Dominique Plouffe

similar cortical browning disorders, called “internal breakdown,” “internal browning,” and “low-temperature breakdown,” have been described for other apple cultivars ( Faust and Williams, 1969 ; Smock, 1977 ; Meheriuk et al., 1994 ), but it is not clear

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Lili Song, Hai Liu, Yanli You, Yong Wang, Yueming Jiang, Changtao Li, and Daryl Joyce

.H. Lenthéric, I. Van der Plas, L.H.W. Peppelenbos, H.W. 2003 Internal browning in pear fruit ( Pyrus communis L. cv. ‘Conference’) may be a result of a limited availability of energy and antioxidants Postharvest Biol. Technol. 28

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Carolina Uquillas, Eduardo Torres, Antonio Ibacache, and Bruno G. Defilippi

‘Black Seedless’ (data not shown). The berry firmness remains within the commercial standard, and no surface or internal browning was noted throughout the storage period. Moreover, the postharvest berry attachment was good, implying that there are no

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

change during 7 d at 20 °C, large fruit IEC decreased during the same period. Respiration rate increased with fruit weight and post-storage ripening. Table 2. Incidence, severity, and progression of flesh breakdown (internal browning) and cracking

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

well developed from stem- to calyx end. In long-term CA stored ‘Empire’ apples, L * values were much darker in stem-end regions than in calyx-end regions in which the color response coincided with internal browning incidence ( Lee et al., 2012

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Sukhvinder Pal Singh and Zora Singh

imparted chilling tolerance in mandarins [ Citrus reticulata ( Sala, 1998 )] and mangoes ( Zhao et al., 2009 ) and also conferred resistance against internal browning and skin scald in apples [ Malus × domestica ( Rao et al., 1998 ; Toivonen et al

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

Assessment & Education (2007) . Internal browning was evaluated by cutting apples transverse to the longitudinal axis at the middle. The most affected half was evaluated for severity and incidence of the disorder. The visual relative scale used for intensity