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Youssef Rouphael, Mariateresa Cardarelli, Giuseppe Colla, and Elvira Rea

increasing the root:shoot ratio ( Atkinson et al., 1999 ; Chaves et al., 2003 ). Limitation of leaf growth and an increase in stomatal resistance to gas exchanges are associated with a decrease of water and mineral nutrition flow from roots, which affects

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Dámaris L. Ojeda-Barrios, Eloísa Perea-Portillo, O. Adriana Hernández-Rodríguez, Graciela Ávila-Quezada, Javier Abadía, and Leonardo Lombardini

(Zn-DTPA) in addition to a commercial product (NZN, nitrazinc) containing the inorganic salt ZnNO 3 , to increase leaf Zn in an attempt to improve nut yield and quality in pecan trees as well as to evaluate changes in vegetative and physiological

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John C. Beaulieu, Allison K. Rausch, and Elaine T. Champagne

53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality

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David E. Kopsell, William M. Randle, and Norman E. Schmidt

53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality

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Carlos A. Lazcano, L.M. Pike, and K.S. Yoo

53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality

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Y. Liu, B.S. Patil, H. Ahmad, and D.T. Gardiner

53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality

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Bhimanagouda S. Patil and Ashok K. Alva

53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality

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James R. Gorny and Adel A. Kader

53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality

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G.H. Reginato and L.E. Luchsinger

53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality

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Alba A. Clivati McIntyre, David M. Francis, Timothy K. Hartz, and Christopher Gunter

processors through increased costs of peeling ( Barrett et al., 2006 ) and lower product grades ( USDA, 1983 ). Ripening disorders also lower the nutritional potential of the fruit resulting from a reduction of lycopene and beta-carotene in affected tissue