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  • Author or Editor: M. Darlene Mercer x
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`Gemini II' cucumber (Cucumis sativus L.) fruits were stored for 2, 4, or 6 days at 5 and 6C in 1989 and for 5 days at SC or 10 days at 3C in 1990. Chilling injury (CI) symptoms were rated after 2 to 4 days at 25C. Cell wall polysaccharide concentrations in the peels and in injured and noninjured portions of the peels were determined only in 1990. High CO2 and low O2 delayed the onset of CI symptoms, but did not prevent symptom development. Chilling injury symptoms increased with longer exposure to chilling temperatures. Solubilization of cell wall polysaccharides was associated with development of CI symptoms. Variations in low methoxyl pectinates accounted for 70% of the variation in CI.

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Two lots of `Granex 33' and a `Walla Walla' lot of onions were stored in a Georgia CA facility designed to produce 1C, 70-75% RH, 3% 02, 5% CO2, 92% N2 and an air flow of 1m3/Mg onions. Subsamples of these lots were also stored in air at 1C. Three lots of `Granex 33' onions and one lot of `Texas 1015Y' onions were stored in a CA facility in Michigan under similar conditions.

About 85% of the onions were marketable after 5 months of CA in Georgia and 2 weeks shelf-life. Less than 25% of the onions stored in air at 1C were marketable after a similar storage and shelf-life period. All `Walla Walla' bulbs decayed.

Shelf-life differences occurred among the `Granex 33' lots grown in Georgia and the 1015 lots grown in Texas after 5 months of CA storage in Michigan. Two of the `Granex 33' lots stored fairly well (70-75% marketable) while the third lots stored less well (40% marketable). The Texas 1015 onions stored poorly (0-15% marketable).

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`Fry' and `Granny Val' muscadine grapes (Vitis rotundifilia) were stored at 1C for two, four, and six weeks in himidified flow-through atmospheres of air, 0% CO2 - 5% O2, 5% CO2 - 5% O2, 10% CO2 - 5% O2, and 15% CO2 - 5% O2. Weight loss, grade, pH, acidity, soluble solids, sugars and sensory evaluations were made upon removal from 1C storage. Chill injury ratings were made after 0, 24, and 48 hours at 27C. `Fry' muscadine grapes had a better storage life than did `Granny Val'. High CO2 atmospheres extended the storage life of both cultivars. Severe chill injury symptoms resulted after 4 or 6 weeks of 1C storage in air. High CO2 atmospheres inhibited chill injury of both `Fry' and `Granny Val' grapes. No chill injury to either cultivar occurred after six weeks of storage in the 15% CO2 - 5% O2 atmosphere.

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