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Bernard B. Bible and S. Singha.

The objective of this study was to determine the difference in color development between exposed and shaded fruit of `Loring' and `Raritan Rose' peach (Prunus persica L. Batsch). Chromaticity values (L* a* b*) were measured with a Minolta CR-200b colorimeter on 10 tagged fruit on each of 3 trees of each cultivar. Five fruit were fully exposed to sunlight and 5 were shaded. Measurements were made on each fruit from July 17, 1991 through harvest. Differences in the a*/b* ratio between shaded and exposed fruit were observed at the first sampling date and increased towards maturation; shaded fruit approached a*/b* values similar to exposed fruit at a significantly later time. Shading reduced relative fruit color development more in `Loring' than in `Raritan Rose'.

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S. Singha, T. A. Baugher, and E. C. Townsend

The objective of this study was to determine the relationship between temperature and color development in 3 strains of Red Delicious apple (Malus domestica Borkh). The strains `Scarlett Spur', `Ultrastripe' and `Starkrimson' were chosen based on variation in coloration. Chromaticity values (L* a* b*) were measured with a Minolta CR-200b calorimeter on 5 tagged apples on each of 4 trees of each strain. Measurements were made at approximately the same location on each fruit 23 times from July 11 through September 25, 1989. Differences in a*/b* ratio among strains were observed as early as the first sampling date; with `Scarlet Spur' having the highest ratio and `Starkrimson' the lowest. These differences were maintained for most the growing season. Temperature below 21C tended to enhance color development, whereas temperature above 21C reduced coloration. Temperature affected all 3 strains similarly.

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S. Singha, T. A. Baugher, and E. C. Townsend

The objective of this study was to determine the relationship between temperature and color development in 3 strains of Red Delicious apple (Malus domestica Borkh). The strains `Scarlett Spur', `Ultrastripe' and `Starkrimson' were chosen based on variation in coloration. Chromaticity values (L* a* b*) were measured with a Minolta CR-200b calorimeter on 5 tagged apples on each of 4 trees of each strain. Measurements were made at approximately the same location on each fruit 23 times from July 11 through September 25, 1989. Differences in a*/b* ratio among strains were observed as early as the first sampling date; with `Scarlet Spur' having the highest ratio and `Starkrimson' the lowest. These differences were maintained for most the growing season. Temperature below 21C tended to enhance color development, whereas temperature above 21C reduced coloration. Temperature affected all 3 strains similarly.