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C.L. Chu

Our study found that storage temperature, storage atmosphere and growing region interactively affect the probability of internal browning disorder in `McIntosh' apples (Malus domestica Borkh.). Higher incidence of internal browning occurred in apples stored for 6 months at 1 °C (34 °F) in controlled atmosphere (CA) with 2.5% O2 + 1.5% CO2 or in CA with 1.0% O2 + 0.5% CO2 than apples stored at 1 °C in air or stored at 3 °C (37 °F) in air or CA conditions. The magnitude of the incidence of internal browning varied among apples harvested from different growing regions. Apples from London, Ontario, Canada were less tolerant to these two storage conditions and therefore greater number of fruit developed internal browning than apples from other regions. In addition, apples from the London growing region and stored at 1 °C in CA with 1.0% O2 + 0.5% CO2 had greater probability of internal browning than apples stored at 1 °C in CA with 2.5% O2 + 1.5% CO2. However, there was no difference between these two CA storage conditions in causing internal browning among apples harvested from other three growing regions. Few apples showed internal browning when they were stored at 3 °C, no matter of what storage atmosphere was used. Therefore, internal browning disorder can be avoided or significantly reduced by storing apples at 3 instead of 1 °C, in these two CA conditions. Internal browning disorder will not be a risk if apples are stored in air at 1 or 3 °C.

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Jinwook Lee, James P. Mattheis, and David R. Rudell

fruit are typically stored at 0–1 °C with exceptions for cultivars that can be chilling sensitive ( Watkins et al., 2014 ). Higher storage temperature can reduce or eliminate chilling injury (CI) for a number of cultivars including ‘Cox’s Orange Pippin

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Arnon Dag, Smadar Boim, Yulya Sobotin, and Isaac Zipori

important to balance the rates of harvest with those of oil extraction in the mill. The objective of the current work was to evaluate the effect of storage temperatures and duration on extracted oil quality from commercial, mechanically harvested orchards

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Charles F. Forney

cranberry fruit are not clearly defined. In various handbooks published in the past 20 years, recommended storage temperatures range from 2 to 7 °C ( Hardenburg et al., 1986 ; Kader, 1997 ; Kasmire and Thompson, 1992 ; Lidster et al., 1988 ; Prange, 2004

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James E. Altland, Leslie Morris, Jennifer Boldt, Paul Fisher, and Rosa Raudales

perform on site. However, storage temperature and storage duration are factors that can be controlled by most greenhouse growers, and the influence of these factors should therefore be quantified. The objective of this research was to determine if the

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Ambani R. Mudau, Mpumelelo M. Nkomo, Puffy Soundy, Hintsa T. Araya, Wonder Ngezimana, and Fhatuwani N. Mudau

postharvest storage temperature and duration on quality of baby spinach in South Africa. Materials and methods Plant materials and storage conditions. ‘Ohio’ baby spinach (Hygrotech, Pretoria, South Africa) were grown from seed in a glasshouse with temperature

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YanLing Zheng, GaoJuan Zhao, and HuanCheng Ma

effects of desiccation and storage temperature on seed germination of dark-brown and light-brown seeds in kapok were tested to determine the seed storage behavior and to determine if dark-brown and light-brown seeds possess different sensitivity to

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Chae Shin Lim, Seong Mo Kang, Jeoung Lai Cho, and Kenneth C. Gross

ripeness stage and storage temperature. Materials and Methods Plant materials and storage conditions. ‘Buchon’ and ‘Nockgwang’ hot pepper fruit were harvested in July 2007 from a commercial plastic filmhouse in Daegock, Gyeongnam Province

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Noël Pallais, José Santos-Rojas, and Rosario Falcón

Sexual potato (Solanum tuberosum L.) seeds require many months of afterripening in dry storage to completely lose dormancy and germinate readily at >25C. We examined the relationship between storage temperature and seed dormancy, as assessed by the percentage of germination after 4 days. Two F1 hybrid lots of `Desiree' × 7XY.1 were used; one seed lot was produced by carefully removing half of the developing tubers from the mother plant during seed development, and the control remained undisturbed. Seeds were stored with 3.4% moisture (dry-weight basis) at 10, 20, 30, 40, and 50C and were tested eight times during 29 months for daily germination at 27/40C (21/3 h) for the first 8 days, followed by 6 days at 17C. After 29 months of storage, final germination was <97% only when control seeds were stored at 50C, in which germination was 72%. Germination after 4 days increased curvilinearly with increasing storage temperature, and both seed lots similarly lost dormancy (germination >90%) after 10 months at 40C. Optimum germination levels were maintained after 29 months at 40C. Seeds stored at 50C never completely lost dormancy, and after 7 months of storage, germination at 4 days gradually decreased to zero. Dormancy was eventually lost after 29 months in most seeds stored at <40C, and differences between seed lots suggest that removing tubers from the mother plant increased dormancy. We conclude that dry potato seeds can be safely afterripened at temperatures up to 40C; lower temperatures slow the rate of dormancy loss, and higher ones are detrimental to seed quality.

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Elena E. Lon Kan, Steven A. Sargent, Daniel J. Cantliffe, Adrian D. Berry, and Nicole L. Shaw

was recorded. Moisture content and weight loss. Moisture content was determined for initial samples (n = 3 whole fruit, calyx removed) and for fruit from each storage temperature at 0, 7, 14, and 21 d. Samples were sliced, mixed, weighed (2–3 g) into