( Brodhagen et al., 2015 ), and deterioration can occur during the growing season, especially where heavy fruit are in contact with the mulch, in some cases resulting in pieces of the BDM adhering to the fruit. For example, Limpus et al. (2019) reported that
Huan Zhang, Lisa Wasko DeVetter, Edward Scheenstra and Carol Miles
Jeremy S. Cowan, Arnold M. Saxton, Hang Liu, Karen K. Leonas, Debra Inglis and Carol A. Miles
biomass ( Lucas et al., 2008 ). In this study, the word “deterioration” is used to reflect a reduction in the function or visual intactness of the mulch without respect to any particular mode of action or biological process. Parameters typically measured
H.J. Hill, Jesse D. Cunningham, Kent J. Bradford and A.G. Taylor
nonprimed control seed under controlled deterioration conditions ( Tarquis and Bradford, 1992 ). Even under milder storage conditions (45 °C and 50% relative humidity), primed lettuce seeds exhibited slower and less synchronous germination than the nonprimed
Carol Miles, Russ Wallace, Annette Wszelaki, Jeffrey Martin, Jeremy Cowan, Tom Walters and Debra Inglis
and biodegradation, “deterioration” is the loss of physical or mechanical strength as observed through physical testing, microscopic imaging, or visual assessment and may be the result of abiotic and/or biotic factors. The use of degradable or
Ibrahim Demir and Kazim Mavi
the stage of seed deterioration. Low-vigor lots (i.e., highly deteriorated) having poor field emergence may not necessarily be detected by standard germination. Vigor tests thus provide additional information on the relative emergence potential and
Kazim Mavi and Ibrahim Demir
; TeKrony, 2003 ). The controlled deterioration (CD) ( Powell and Matthews, 2005 ) and accelerated aging (AA) ( Hampton and TeKrony, 1995 ) tests have been successfully used to rank and predict relative field emergence potential of seed lots in various
Jeremy S. Cowan, Debra A. Inglis and Carol A. Miles
to polyethylene mulch in crop yield and quality, weed suppression, and overall function. Most of these studies report satisfactory deterioration of biodegradable plastic mulch both in-season and postharvest. Nevertheless, reported deterioration varies
Andrés F. López Camelo and Marita Cantwell
A study on quality changes of fresh-cut onions under different temperatures and handling conditions was conducted. High-quality onions were peeled and diced into 1 x 1 cm pieces. Replicated (3) experimental units (150 g) were stored for 20 days in glass jars in a humidified air flow under the following conditions: 0, 5, and 10 °C. To simulate rough handling, onion pieces were rolled with a rolling pin with enough pressure to induce some damage and stored at 5 °C. Objective (color, soluble solids, and dry and fresh weights) and subjective (visual quality, decay, aroma, and discoloration) measurements were taken every 5 days. Fresh and dry weights as well as soluble solid content decrease with storage time and temperature, but decay and development of off-odors increased. An overall browning was observed at the higher temperatures. Colorimeter readings indicate that b* and chroma increased with storage and temperature, while a* values decreased. No definite trends were observed in L* values, and no major differences were found in the hue, although hue tend to be higher with lower temperatures. Rough handling resulted in a faster quality deterioration rate in comparison with pieces stored at the same temperature. At 0 °C, diced onions could be stored satisfactorily for 20 days, although some quality changes took place. At 5 °C visual quality may be acceptable after 10 days of storage, but discoloration started to show up after 5 days, reducing acceptability. Storage at 10 °C only is possible for very short periods of time. Rough handling increases the rate of quality deterioration.
Winston Elibox, Charles P. Meynard and Pathmanathan Umaharan
and calyces but showing no pericarp necrosis can be used to make sauces and flakes but are not salable as fresh produce. Pepper begins deterioration following harvest due to desiccation, microbial growth, or due to biochemical senescence ( Nipersos
Fahad Al-Said and Donald J. Huber
A general feature of tomato fruit containing genetically reduced levels of polygalacmronase activity is decreased deterioration and cracking, particularly when handled at the ripe and over ripe stages. As fully ripe fruit are metabolically compromised and very prone to mechanical injuries, we investigated the influence of impact bruising on electrolyte leakage, pectin solubility, and depolymerization in ripening tomato fruit.
`Sunny' tomato fruit harvested at the mature-green, turning, and ripe stages of development and subjected to controlled impact injury exhibited elevated ethylene production at all developmental stages. Subsequent analyses were performed on discs prepared from bruised and uninjured pericarp tissue. Discs from bruised tissues exhibited enhanced electrolyte leakage and, in bruised tissues from ripe fruit, enhanced pectin efflux. Levels of soluble pectins derived from ethanol-insoluble powders were unaffected by bruising; however, pectins from bruised ripe fruit exhibited mol wt downshifts relative to those from nonbruised tissues.