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James Mattheis and David R. Rudell

conducted with a completely randomized design, with 3 replicates of 6 individual fruit (starch, internal ethylene concentration, firmness, peel ground color); 9 replicates prepared with 2 fruit (soluble solids content and titratable acidity); 4 replicates

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

range, physiologically, throughout the experiment, thus no adverse effects were expected ( Bai and Plotto, 2011 ; Yan et al., 2016 ). Internal ethylene concentrations were unaffected by different colorant wax mixture applications, however, low

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Renae E. Moran, Jennifer R. DeEll, and William Halteman

harvested in the middle of the harvest period for ‘Honeycrisp’ when it was assumed that fruit would be susceptible to soft scald. Starch index was in the range of 5.2 to 7.8 and internal ethylene concentration ranged from 0 to 32 μL·L −1 . Soft scald

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Gregory Peck, Megan McGuire, Thomas Boudreau IV, and Amanda Stewart

index (SPI) and internal ethylene concentration (IEC), fruit quality factors are often measured to gauge harvest maturity ( Watkins, 2003 ). For cider production, fruit quality attributes also include polyphenol and YAN concentrations in the fruit, and

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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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Steven McArtney, Michael Parker, John Obermiller, and Tom Hoyt

of apples to 1-MCP. DeEll et al. (2008) noted that cultivars tended to behave differently and that responses often varied with storage conditions. This variability may also be related to factors such as the internal ethylene concentration (IEC) of

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Caihong Wang, Yike Tian, Emily J. Buck, Susan E. Gardiner, Hongyi Dai, and Yanli Jia

( Dondini et al., 2008 ), self-incompatibility ( Yamamoto et al., 2007 ), and fruit internal ethylene concentration ( Oraguzie et al., 2009 ). Several different types of molecular markers have been used for marker-assisted breeding and mapping in apple and

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Peter M.A. Toivonen

’, and ‘Braeburn’]. The maturity of the apples at harvest were reported using starch index values (‘Empire’, ‘Crispin’, ‘Delicious’, ‘Idared’, ‘Law Rome’) or internal ethylene concentrations (‘Empire’, ‘Crispin’, ‘Delicious’, ‘Idared’, ‘Law Rome

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Xingbin Xie, Todd Einhorn, and Yan Wang

) internal ethylene concentration (IEC) determined immediately after removal from cold storage, ( C and D ) ethylene production rate (EPR) determined on day 1 at 20 °C after removal from cold storage, and ( E and F ) respiration rate (RR) determined on

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

.522 ± 0.0087 g 100 mL −1 , and internal ethylene concentration (IEC) = 0.78 ± 0.072 μL⋅L −1 . The starch index indicates fruit were climacteric although the IEC indicates otherwise. Susceptibility to soggy breakdown typically increases with harvest