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Renee T. Threlfall, Olivia S. Hines, John R. Clark, Luke R. Howard, Cindi R. Brownmiller, Daniela M. Segantini and Lydia J.R. Lawless

, flavors, and shipping capabilities and plant thornlessness, productivity, adaptation/habit, and disease/pest resistance ( Clark, 2005 , 2008 ; Clark and Finn, 2008 ; Clark and Perkins-Veazie, 2011 ; Finn and Clark, 2012 ; Lewers et al., 2010 ). The

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Javier Obando, Juan Pablo Fernández-Trujillo, Juan Antonio Martínez, Antonio Luis Alarcón, Iban Eduardo, Pere Arús and Antonio José Monforte

, juiciness is considered to be principal texture trait, but fruit with higher flesh firmness are usually less juicy ( Harker et al., 2003 ). Juice pH is another important factor for fruit flavor ( Holcroft and Kader, 1999 ). However, the genetic control of

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Ruchen Zhou, Chengyan Yue, Shuoli Zhao, R. Karina Gallardo, Vicki McCracken, James J. Luby and James R. McFerson

the basis of previous literature and consultations with industry experts. Table 1 summarizes the quality attributes: external color, exterior blemishes, size, firmness, sweetness, and flavor. We also included price as another attribute. The price

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Omer Hoke, Benjamin Campbell, Mark Brand and Thao Hau

England. However, unlike many berries, such as blueberries, raspberries, blackberries, etc., aronia berries have an astringent/bitter flavor which could be a drawback for many consumers. A key potential advantage to aronia berries is their high antioxidant

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Paul M. Lyrene

, color, scar, firmness, flavor, flesh color, and cluster looseness were observed for plants that fruited. Evaluation of the fertility of BC 1 plants placed in a greenhouse for crossing. On 1 Dec. 2016, from the population of 2536 BC 1 seedlings growing

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Bhimanagouda S. Patil, Kevin Crosby, David Byrne and Kendal Hirschi

antioxidant capacity. The next step of this process would be to develop cultivars with improved flavor, taste, and enhanced levels of bioactive compounds. What would it take to breed a variety of fruit or vegetable significantly enhanced for a nutrient or

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Celia M. Cantín, Carlos H. Crisosto and Kevin R. Day

loss of flavor and its extent is genotype affected ( Crisosto et al., 1999 ; Dodd, 1984 ; Taylor et al., 1995 ). These storage symptoms are called internal breakdown or chilling injury (CI). Gel breakdown is a gelatinous appearance of the flesh

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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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G.H. Reginato and L.E. Luchsinger

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