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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

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Sudhakar Pandey, Mathura Rai, H.C. Prasanna, and G. Kalloo

between 650 to 785 g with an average length to diameter ratio of 1.16 : 1. The fruits become ready for first harvest in ≈90 d from seed sowing. The flavor of fruit is musky and TSS content (13.24%) is higher compared with that of the other popular

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Kyle M. VandenLangenberg, Paul C. Bethke, and James Nienhuis

components of flavor ( Reineccius, 1994 ). In most fruits and vegetables, taste is usually associated with fewer compounds than the wide array of volatile organic compounds associated with aroma ( Whitfield and Last, 1991 ). In vegetables, sourness is

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Kellie J. Walters and Christopher J. Currey

characteristics, such as flavor, plant appearance, and architecture. There are several uses for basil, including essential oil production ( Wogiatzi et al., 2011 ), use as an ornamental plant in landscapes ( Morales and Simon, 1996 ), as a cut flower ( Dole and

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Vance M. Whitaker, Tomas Hasing, Craig K. Chandler, Anne Plotto, and Elizabeth Baldwin

disease resistance ( Chandler et al., 2009a , 2009b ). Other traits influencing flavor perception such as soluble solids content (SSC), titratable acidity (TA), individual sugars and acids, and volatile compounds have been selected only indirectly by