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Gorka Perpiñá, Jaime Cebolla-Cornejo, Cristina Esteras, Antonio J. Monforte, and Belén Picó

.B. Jiang, Y.Y. Xu, X.F. Lv, D.Q. 2012 Ethanol treatment inhibits internal ethylene concentrations and enhances ethyl ester production during storage of oriental sweet melons ( Cucumis melo var. makuwa Makino) Postharvest Biol. Technol. 67 75 83 Moreno, E

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Satoru Kondo, Hiroko Yamada, and Sutthiwal Setha

1-MCP decreased internal ethylene concentrations compared with MeJA only, but increased them compared with 1-MCP only ( Kondo et al., 2005 ). In addition, combinations of MeJA and AVG failed to increase apple fruit ethylene production ( Kondo et al

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C.B. Watkins and F.W. Liu

mineral contents. Only flesh firmness and starch indices were measured in Expts. 1 and 2. In Expt. 3, internal ethylene concentration (IEC) and mineral contents were also measured. The IEC of each fruit was measured on a 1-mL sample of internal gas

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Marcio Eduardo Canto Pereira, Steven A. Sargent, Charles A. Sims, Donald J. Huber, Celso Luiz Moretti, and Jonathan H. Crane

and hypoxia-mediated reduction in internal ethylene concentration Postharvest Biol. Technol. 60 83 91

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James P. Mattheis, David R. Rudell, and Ines Hanrahan

ethylene concentration (IEC) was analyzed as described previously ( Lumpkin et al., 2014 ). Ethylene and CO 2 were analyzed in gas samples obtained from four replicates of five fruit held in 3.79-L glass jars sealed with teflon lids with two gas ports

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Eric A. Curry

were harvested when internal ethylene concentration (IEC) of 20 randomly harvested apples was 0.1 to 1.0 μL·L −1 . IEC was measured using standard methods ( Curry, 2008 ). No attempt was made to measure or monitor any of the aqueous molecular species

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Suparna K. Whale and Zora Singh

ethylene in ripe apples can vary between 25 and 2500 μL·L −1 ( Burg and Burg, 1962 ). Kondo et al. (1991) reported that accumulation of anthocyanin in the fruit skin paralleled the increase in internal ethylene concentration during the growth and

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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

starch index or fruit firmness, so fruit maturity influenced diffuse browning less than radial browning in ‘Cripps Pink’. Greater incidence of internal browning of ‘Empire’ and ‘Ambrosia’ are associated with lower internal ethylene concentration (IEC

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Brianna L. Ewing, Gregory M. Peck, Sihui Ma, Andrew P. Neilson, and Amanda C. Stewart

. Discussion In general, later harvest dates resulted in increased internal ethylene concentration in the fruit, fruit softening, increases in fruit weight, and decreases in starch content. However, harvest date had inconsistent effects on juice and cider

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Nihad Alsmairat, Philip Engelgau, and Randolph Beaudry

3 and 4 and declined thereafter as sugar spots formed. Fig. 2. Internal ethylene concentration, internal O 2 fraction, internal CO 2 fraction, and peel lightness, chroma, and hue of ‘Cavendish’ banana fruit at different fruit ripening stages. The