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Jennifer R. DeEll and Behrouz Ehsani-Moghaddam

breakdown were observed in fruit from the second harvest that were stored at 0 °C. After 7 d at 21 °C, apples treated with preharvest 1-MCP had a much lower incidence (8.2%) of soggy breakdown than non-treated apples (42.3%). Soggy breakdown is an internal

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Yosef Al Shoffe and Christopher B. Watkins

challenging for storage operators. At low temperatures around 33 °F, the cultivar can develop symptoms of chilling injury (CI) such as soft scald and soggy breakdown, whereas at a higher temperature of 38 °F the fruit can be susceptible to bitter pit

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Amir M. González-Delgado and Manoj K. Shukla

breakdown products are indaziflam-triazine indanone, indaziflam-carboxylic acid, indaziflam-hydroxyethyl, indaziflam-olefin, and indaziflam-triazinediamine. Among these, indaziflam-triazine indanone, indaziflam-carboxylic acid, and indaziflam

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Xingbin Xie, Congbing Fang, and Yan Wang

treatment, were removed from storage for physiological, biochemical, and quality evaluations. Internal ethylene concentration, EPR, and RR. Internal ethylene concentration (IEC) was measured on fruit immediately on removal from cold storage. Gas was sampled

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Andrés Olivos, Scott Johnson, Qin Xiaoqiong, and Carlos H. Crisosto

internal breakdown. Therefore, further research on the influence of preharvest manipulations such as mineral nutrition, irrigation, and cropload on stone fruit postharvest quality and cold storage performance is needed. Fruit tissue enzymatic browning is a

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Paul J.R. Cronje, Graham H. Barry, and Marius Huysamer

postharvest [i.e., creasing, chilling injury (CI), rind pitting, rind staining, rind breakdown, and peteca spot] that reduce the value of citrus fruit worldwide ( Cronje, 2007 ; El-Otmani et al., 2011 ). Citrus fruit have a relatively constant supply of leaf

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

measured for firmness after 1 and 7 d at 22 °C. In addition, the incidence of core browning, internal browning, senescent breakdown, and superficial scald were determined using 25 apples per box replicate from each treatment combination. Incidence was

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W. Robert Trentham, Carl E. Sams, and William S. Conway

harvest and in extended cold storage ( Recasens et al., 2004 ). Increasing the Ca content of apples maintains fruit firmness, decreases the incidence of disorders such as water core, bitter pit, and internal breakdown ( Bangerth et al., 1972 ; Dierend and

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Richard L. Bell and Tom van der Zwet

‘Bartlett’. In air storage at –1 °C, fruit will store for as long as 111 d without superficial scald or internal breakdown. When harvested firm but optimally mature, the fruit will ripen without postharvest chilling, but 10 to 12 d at 20 °C were required to

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.5%. Less energy use, more cost-effective fuel, and increased yields reduced heating cost per production unit by 43%. Grape Storage in Boxes with Internal Plastic Liners versus External Wraps Table grapes packed with sulfur dioxide-releasing pads for