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proteins among the treatments. To identify proteins that may be directly related to the CI symptoms, we analyzed damaged and non-damaged pericarp tissues of the same fruit exposed 25 d at 5 °C and ripened 8 d at 21 °C ( Fig. 3A ). This analysis detected

that mature green fruit on the tree are occasionally infested, particularly by oriental fruit fly ( Liquido et al., 1995 ). The predisposing factors are not understood but may be related to stress-induced ripening on the tree ( Liquido et al., 1995

protection against heat-induced oxidative damage in Arabidopsis thaliana (L.) Heynh. because the ethylene-insensitive mutant etr-1 showed increased susceptibility to heat. These studies indicate the complex interaction of hormones and stress tolerance

-Yehoshua and Porat, 2005 ). Moreover, increase in free phenolic compounds and phenylalanine ammonia lyase (PAL) activity also limits fruit decay after heat treatment ( Droby et al., 1993 ). The synthesis of pseudo-lignin materials in the damaged tissue of fruit

information available on how heat stress affects fruit production, such as its effect on yield and quality, in terms of fruit weight and sweetness. It has yet to be reported whether flowering under high summer temperatures results in a decrease in seed setting

on determining the causes of different physiological disorders in citrus fruit and developing new methods to control them. However, no proven strategy currently exists to reduce their incidence. Most studies have been related to methodologies aiming

at room temperature (22–25 °C) or while cooling the fruit at 12 °C. Results showed that 1-MCP delayed the climacteric peak and decreased ethylene production, maintained fruit firmness longer, and delayed ripening-related color changes. In spite of

) . Tong et al. (2003) reported ‘Honeycrisp’ susceptibility to soft scald is orchard-specific. Sensitivity to this disorder is enhanced by greater fruit maturity at harvest ( Brooks and Harley, 1934 ; Watkins et al., 2004 ) but is not necessarily related

mandarin. However, little information is available on the relationship between ripening stage and chilling sensitivity of pepper fruit. Nor have the chilling symptoms and related enzymes been compared between chilling-sensitive and -tolerant hot pepper at

Schrader, 2012 ; Yuri et al., 2000b ). Climatic conditions in these regions can elevate photooxidative and heat stress throughout the growing season affecting the tree and fruit physiology. Skin browning or “stain” can develop on ‘Fuji’ apples during cold