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

kPa) with 1 kPa O 2 did not impact breakdown incidence ( Johnson, 2000 ; Stow and Genge, 2000 ). The incidence of senescent breakdown in cold-stored ‘Spartan’ apple is associated with large fruit diameter ( Lidster et al., 1975 ), and Johnston et al

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

to increases in fruit circumference, thereby inducing fruit cracking ( Lee et al., 2013 ). Stem-end splitting during storage also increases with advanced fruit maturity at harvest in cold-stored ‘Honeycrisp’ apples ( Wargo and Watkins, 2004 ). ‘Royal

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Fang Yu, Zhiming Ni, Xingfeng Shao, Lina Yu, Hongxing Liu, Feng Xu, and Hongfei Wang

growers. CI appears within 1 or 2 weeks if fruit is stored at 2–5 °C, or 3 or more weeks at 0 °C ( Lurie and Crisosto, 2005 ), and is characterized by internal browning, juicelessness, mealiness, internal reddening, and other adverse effects ( Crisosto and

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Peter L. Sholberg and Paul Randall

used as a fumigant to prevent postharvest decay incited by either B. cinerea or P. expansum on stored apples and pears. To accomplish this objective, small quantities of inoculated fruit were fumigated to establish optimum rate, temperature, and

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Baomei Yang, Guoliang Li, Shaohai Yang, Zhaohuan He, Changmin Zhou, and Lixian Yao

urgently solved to improve the storability and preservation of fresh litchi fruit. Research has revealed that mineral element is important to the improvement of fruit storability ( Fallihi, 1985 , 1988 ). Litchi sprouts and roots repeatedly in a growth

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Luiz C. Argenta, Sérgio T. de Freitas, James P. Mattheis, Marcelo J. Vieira, and Claudio Ogoshi

Mattheis, 2019 ). These disorders have been reported to potentially cause losses higher than 80% of total stored fruit ( DeEll and Ehsani-Moghaddam, 2013 ; DeLong et al., 2004 ; Koushesh Saba and Watkins, 2020; Lee et al., 2016 ; Mattheis et al., 2017

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S.Y. Rogiers and N.R. Knowles

Saskatoon (Amleanchier alnifolia Nutt.) fruit were stored into nine maturity stages based on color and size. Fruit color ranged from green (stages 1–4) to pink (5 and 6) to red (7 and 8) to purple (9). Fruit diameter of `Smoky' increased linearly as maturity advanced from 1 to 9. Fresh weight increased by 46 mg/fruit for each stage between 1 and 6, and then increased by 141 mg/fruit for each stage between 7 and 9. Firmness declined linearly from maturity 1 to 5, then remained relatively constant through maturity 9. The ability of fruit of maturities 3, 5, and 7 to ripen after harvest was assessed over 6 days (23C). Color measurements of maturities 3 and 5 indicated a change from green to pink, but no further change to purple. Color of maturity 7 changed to equal that of fully ripe (purple) maturity 9 fruit. After 6 days, fruit firmness of maturities 5 and 7 was equal that of freshly harvested maturity 9 fruit; however, maturity 3 fruit were incapable of softening to the same degree as fully ripe fruit. While fruit harvested at stage 7 appear to ripen normally, a significant lower fruit fresh weight precludes harvesting at this stage. Internal C2H4 concentration of fruit, and production by fruit in an open air-flow system, were monitored for `Northline', maturities 1–9. Internal C2H4 concentration of maturity 6 fruit was about 8-fold higher than that of maturity 4 fruit. Moreover, C2H4 production rate of maturity 5 fruit increased 3-fold from 10 to 25 h after harvest and then fell, reached the initial rate by 45 h after harvest. The respiration of these fruits also increased (by ≈70%) from 15 to 30 h after harvest, and then declined. Fruit color had changed from mostly green to red by 45 h after harvest. Collectively, these results indicate that saskatoon fruit exhibit a climacteric ripening patter. Results on the efficacy of controlled-atmosphere and hypobaric storage to delay physiological and pathological deterioration of saskatoon fruits will be presented.

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Hiroshi Iwanami, Shigeki Moriya, Nobuhiro Kotoda, Sae Takahashi, and Kazuyuki Abe

sensory analysis after storage was determined to have a good storage potential. Because apples can be stored and are marketed year-round, the evaluation of fruit quality requires a long time and a large amount of fruit because measurements should be made

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John C. Beaulieu and Jeanne M. Lea

have demonstrated previously that muskmelon fruit harvested at different maturity deliver stored cubes differing significantly in flavor and textural attributes ( Beaulieu et al., 2004 ). Subsequently, muskmelon fruit were evaluated during development

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Travis Robert Alexander, Jaqueline King, Edward Scheenstra, and Carol A. Miles

’ specialty cider apples. The study established that mechanization can decrease labor input and costs without negatively affecting juice quality characteristics for fruit stored up to 4 weeks under cold storage (32 °F). The study also found that with