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Paul M. Lyrene

fruit still hanging on the bush ready to harvest. Individual plants vary widely in their tendency for quick abscission of ripe berries (shattering). Ballington et al. (1984b) found non-shattering genotypes from South Carolina and Georgia, and non

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Ming-Wei S. Kao, Jeffrey K. Brecht, Jeffrey G. Williamson and Donald J. Huber

ripeness; thus, they should be ideal for fresh consumption because harvesting can be delayed until fruit reach a more advanced stage of ripeness. The initiation of peach fruit ripening is accompanied by a climacteric surge of respiration and ethylene

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Brianna L. Ewing and Barbara A. Rasco

cider production. Although apples in the United States are typically hand-harvested before full ripeness to allow for long-term storage of fresh market apples, it is not uncommon in other countries to allow fruit destined for cider production to fully

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Ariana Torres, Petrus Langenhoven and Bridget K. Behe

sweetness, flavor, ripeness, freshness, crispness, and flesh color. Robustness checks (i.e., means comparisons between eaters and noneaters and consistent clustering results after removing noneaters) indicated experience attributes should not be included for

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Chunyu Zhang, Xuesen Chen, Hongwei Song, Yinghai Liang, Chenhui Zhao and Honglian Li

Key Laboratory for Crop Biology at Shandong Agricultural University, Tai’an, China, for evaluation. Fig. 1. Ripe fruit of ( A ) Malus baccata and ( B ) Malus prunifolia and ( C ) their weights. M. baccata accessions are abbreviated as follows: B1

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Adriana Canto-Flick, Eduardo Balam-Uc, Jericó Jabìn Bello-Bello, Carlos Lecona-Guzmán, Daniela Solís-Marroquín, Susana Avilés-Viñas, Eunice Gómez-Uc, Guadalupe López-Puc, Nancy Santana-Buzzy and Lourdes Georgina Iglesias-Andreu

of four to five flowers per axilla, ( B ) pale green fruit in the immature stage, and ( C ) yellow–orange when ripe. Based on the variation observed in the capsaicinoid content, the accessions evaluated were classified into five groups. Group

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David R. Rudell, Sara Serra, Nathanael Sullivan, James P. Mattheis and Stefano Musacchi

expected that metabolic differences may reflect elements of light interception, microclimate, fruit development, and ripeness. Materials and Methods Fruit source, ripening assessment, and postharvest treatment. ‘d’Anjou’ pear fruit were harvested on 27 Sept

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J.K. Brecht, K. Cordasco and W.B. Sherman

Two nonmelting flesh (`GUFprince' and `UF2000') and two melting flesh (`Tropic Beauty' and `Rayon') peach cultivars were segregated into ripeness categories at harvest according to initial flesh firmness and prepared as fresh-cut slices as described in Gorny et al. (HortScience 33:110–113), except that there were no “overripe” (0-13 N flesh firmness) stage nonmelting flesh fruit. Slices were stored at 1, 5, or 10 °C for 8 days and were evaluated for visual and taste quality, flesh firmness and color, and respiration and ethylene production rates every other day during storage. The optimal ripeness for preparing fresh-cut slices from the melting flesh cultivars was the “ripe” (13-27 N flesh firmness) stage; less-ripe melting flesh slices did not ripen at 1 or 5 °C and riper melting flesh slices and those held at 10 °C softened excessively, became discolored, and decayed. The optimal ripeness stage for the nonmelting flesh cultivars was 40-53 N flesh firmness, which corresponded to physiologically ripe (climacteric rise) for nonmelting flesh fruit, but melting flesh fruit at that firmenss were physiologically only mature-green (preclimacteric). Storage of nonmelting flesh slices was limited by surface desiccation at 1 °C, and by flesh discoloration at 5 and 10 °C, which was more severe in riper slices. The best storage temperature for both fruit genotypes was 1 °C, which prevented discoloration and decay over the 8-day storage period. Nonmelting flesh peach cultivars are better suited for fresh-cut processing than melting flesh cultivars because their firmer texture allows the use of riper fruit with better flavor than the less ripe fruit that must be used for fresh-cut melting flesh peaches.

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Marisa M. Wall

stage 7 of the ripeness scale ( Del Monte Fresh Produce, 1992 ). At that time, final nondestructive measurements were made, and destructive measurements for firmness, soluble solids, titratable acidity, starch content, and sugar concentrations were

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Chieri Kubota, Mark Kroggel, Mohammad Torabi, Katherine A. Dietrich, Hyun-Jin Kim, Jorge Fonseca and Cynthia A. Thomson

microclimate and were not included in the analysis. Once a week, all fruits at light-red and red ripeness stages were harvested, counted, and sorted by weight and overall color. Nine uniform fruits weighing 100 to 130 g and visually representing the median