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Wenting Wang, Chao Feng, Zehuang Zhang, Liju Yan, Maomao Ding, Changjie Xu and Kunsong Chen

accessions are quite close to each other and cannot be distinguished morphologically. This is quite common especially for white-fruited cultivars, also named Bai or Shuijing in Chinese, with ripe fruit accumulating little or no anthocyanins. The genetic

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Alessandra Ghiani, Noemi Negrini, Silvia Morgutti, Federica Baldin, Fabio F. Nocito, Anna Spinardi, Ilaria Mignani, Daniele Bassi and Maurizio Cocucci

same treatments and with physiologically ripe ( Bassi and Monet, 2008 ; Cantín et al., 2010 ) M ‘Bolero’ fruit. Firmness (or pace of softening) is a quality trait important in breeding programs, because it is directly related to susceptibility to

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Eleni Tsantili, Miltiadis V. Christopoulos, Constantinos A. Pontikis, Pantousis Kaltsikes, Chariklia Kallianou and Michalis Komaitis

was added in this work. Four trees were selected randomly for each treatment. Sprays were started 30 d before the final harvest and repeated at ≈10-d intervals. At the time of the first spray, nearly 55% of the fruits were at the black-ripe stage

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Rebecca Grube Sideman

tunnels compared with open field conditions ( Fitzgerald and Hutton, 2012 ). This may be because tunnels lengthen the potential harvest season for green bell peppers and also facilitate production of ripe colored fruit, which is difficult in field

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Shuiming Zhang, Zhongshan Gao, Changjie Xu, Kunsong Chen, Guoyun Wang, Jintu Zheng and Ting Lu

. Qian et al. (2006) made similar conclusions through analysis of 14 Chinese bayberry accessions originated in Zhejiang and Jiangsu Province by using ISSR. There is no sign of clustering related to sex of the plant and color or size of ripe fruit. Two

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John C. Beaulieu, Rebecca E. Stein-Chisholm and Deborah L. Boykin

Inc., South Haven, MI) was used to de-stalk and sort ripe ‘Tifblue’ fruit, and all other cultivars were manually sorted after harvest. Cultivars were analyzed as fresh fruit at four distinct maturities. Maturity was designated as mature green [MG

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Andrew B. Ogden and Marc W. van Iersel

differentiated. Stage 5 occurs when the petals abscise from the ovary [normally 4 to 7 d after anthesis and Stage 8 is a ripe fruit ( Longstroth, 2002 )]. The date of Stages 1, 5, and 8 and the number of days between these stages were determined. Vegetative

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J. W. Scott and Elizabeth A. Baldwin

Fruit of 10 tomato (Lycopersicon esculentum Mill.) cultigens, including five typical fresh market F1's, two rin/ + F1's, two very firm (ultrafirm) inbreds, and an antisense PG F1, were harvested at mature green, breaker, and table ripe stages of development, passed over a grader and taken to a lab (21°C) for analyses of soluble solids, titratable acidity and firmness at the table ripe stage. Shelf life was also measured. Cultigens varied in response to both solids and acids at the three harvest stages, thus there was no clear effect of harvest stage on these variables. The rin /+ F1's and ultrafirm inbreds were significantly firmer than the other cultigens at the table ripe and breaker stages. Shelf life tended to decrease with maturity at harvest. One rin /+ F1 had the greatest shelf life at all harvest stages. Ultrafirm and antisense PG cultigens had greater shelf life than the other six cultigens at the table ripe stage.

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Niels O. Maness, Gerald H. Brusewitz and T. Gregory McCollum

Impact testing was used to assess the variables related to bruise resistance for four peach [Prunus persica (L.) Batsch] cultivars. The effects of cultivar, ripeness, drop height, and firmness on fruit bruise incidence, bruise volume, respiration, and ethylene evolution rates of freshly harvested peaches were determined. The impact variables peak impact force, contact time, absorbed energy, and percent absorbed energy were measured at three stages of fruit ripeness and at three fruit drop heights. Each of the impact variables changed with fruit ripeness. Cultivars differed in their characteristic response to impact. Fruit impact, under the low to moderate impact energies used, had negligible effects on fruit respiration and ethylene production for the cultivars studied. Bruise incidence and volume increased with drop height and especially with advancing stage of ripeness. Under conditions we used, peach fruit bruise severity could be determined by either bruise incidence in or bruise volume of mesocarp tissue.

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Zoltán Pék, Lajos Helyes and Andrea Lugasi

( Dumas et al., 2003 ), so at the end of the ripening process, fruits stored at 15 °C and vine-ripe contained statistically higher lycopene content. This agrees with the finding of Helyes et al. (2007) that found the fruit surface temperature has a