does occur, sample fruit rot could differ from the historic cultivar mean fruit rot. Fruit collection and sample preparation. Fully ripe noninoculated and C. acutatum -inoculated fruit were separately collected from three plants (each plant is
James J. Polashock, Robert A. Saftner and Matthew Kramer
Sara Serra, Rachel Leisso, Luca Giordani, Lee Kalcsits and Stefano Musacchi
proportion of fruit in three established I AD (<0.60, 0.60–0.99, and >1.0) categories were significantly different among the different crop loads ( Fig. 2 ). Trees with 16.0 fruit/cm 2 produced the least ripe fruit with 79.6% of them belonging to the I AD
Mustafa Ozgen, Faith J. Wyzgoski, Artemio Z. Tulio Jr, Aparna Gazula, A. Raymond Miller, Joseph C. Scheerens, R. Neil Reese and Shawn R. Wright
commercially ripe black raspberry fruit samples were harvested by producers from healthy plants grown at eight Ohio production sites. Samples were frozen within 24 h of harvest in on-farm, conventional freezers. These materials were transported in their frozen
Dilip R. Panthee, Chunxue Cao, Spencer J. Debenport, Gustavo R. Rodríguez, Joanne A. Labate, Larry D. Robertson, Andrew P. Breksa III, Esther van der Knaap and Brian B. McSpadden Gardener
replications in the first week of June in each location. Fruits were harvested at the red ripe stage as described by the USDA (< http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5050331 >) for further analysis. Analysis of tomato fruits for quality
Hideka Kobayashi, Changzheng Wang and Kirk W. Pomper
). Stages of ripening of pawpaw fruits were defined as unripe (no softening), semiripe (few soft spots), and ripe (uniform softening). The pulp of five fruits from the advanced selection 1-23 at each ripening stage was harvested on 27 Aug. 2004. Five ‘PA
Robert G. Nelson, Benjamin L. Campbell, Robert C. Ebel and William A. Dozier Jr.
opportunity to market ripe-but-still-green fruit to this segment, particularly in the early part of the season. This finding also suggests that some shoppers understand that flavor in citrus generally develops before color, rather than after, like in other
W.C. Lin, J.W. Hall and M.E. Saltveit Jr.
Greenhouse-grown `Bison' and `Doria' peppers (Capsicum annuum L.) were harvested when mature green (MG) (>95% surface green) or ripe (>95% of surface red or yellow). Both cultivars responded similarly to temperature and neither exhibited chilling injury (CI), as indicated by surface pitting, after storage at 13C for 1 or 2 weeks. Ripe peppers showed no CI when held at 1C for 1 or 2 weeks, while MG peppers exhibited CI after these treatments. Exposing MG peppers to 1C for 3 days caused CI and stimulated C2H4 (12.3x) and CO2 production (2.5x). In contrast, a similar exposure of ripe peppers did not cause CI but stimulated C2H4 (6.5x) and CO2 production (1.4x). It seems that CO2 and C2H4 production was stimulated by exposure to 1C, not necessarily by CI development. Our data question the physiological significance of elevated CO2 and C2H4 production in CI development. The observed tolerance of ripe peppers to 1C suggests that ripe greenhouse-grown peppers can be stored at temperatures lower than those currently recommended for bell peppers.
Luther C. Carson, Monica Ozores-Hampton, Kelly T. Morgan and Steven A. Sargent
unscheduled harvest by commercial crews. Fruit ranging from marketable mature green to ripe were harvested three times (14 Nov., 1 Dec., and 15 Dec. 2011 and 11 Nov., 7 Dec., and 15 Dec. 2012) and graded in the field as extra-large (greater than 7.00 cm
Monica Ozores-Hampton, Eric Simonne, Fritz Roka, Kelly Morgan, Steven Sargent, Crystal Snodgrass and Eugene McAvoy
plot were stored at 20 °C/85% RH until they reached table-ripe stage, defined as the point beyond the red-ripe stage when the fruit yielded noticeably to moderate pressure applied with thumb and fingertips at the equatorial region. Once fruits reached
W.R. Miller, R.E. McDonald and J.L. Sharp
Freshly harvested mangos (Mangifera indica L.) treated with forced air at 51.5C for 125 minutes then stored for 1, 2, or 3 weeks at 12C, followed by 21C until soft-ripe, were compared with nontreated fruit for quality changes. Treated fruit lost 1.0% more fresh weight than nontreated fruit and deveoped trace amounts of peel pitting. Total soluble solids concentrations for treated and nontreated fruit were similar (≈q3%), as was peel color at the soft-ripe stage. Treated fruit generally reached the soft-ripe stage ≈q day earlier than nontreated fruit regardless of storage duration and had a lower incidence and severity of stem-end rot and anthracnose. The trace of pitting on treated fruit likely will not influence consumer acceptance.