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Giacomo Cocetta, Ilaria Mignani, and Anna Spinardi

). Analyses were conducted during storage at two different temperatures (0 °C and 20 °C), as well as after a period of shelf life at 20 °C. Aim The aim of this work was to evaluate the effects of factors affecting ethylene perception/production (temperature

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Hui-Juan Zhou, Zheng-Wen Ye, and Ming-Shen Su

sensory-related compounds, and development of sensory-related compounds, limiting the storage time and shelf life of fruits, thereby reducing consumer acceptance and economic value. The content of organic acids and sugars in peach fruits determined the

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Ibrahim I. Tahir and Hilde Nybom

, optimum CA conditions must be investigated for cultivars used in organic apple production ( Delate et al., 2003 ). The purpose of this work was to investigate the feasibility of improving yield, quality, and storage life of some organically grown apple

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Loretta J. Mikitzel, Max E Patterson, and John K. Fellman

Walla Walla Sweet onions (Allium cepa L.) have a short storage and marketing season. Studies to determine viable shelf life and to extend post-harvest life with controlled atmosphere (CA) storage were conducted. Onions were exposed to various CA gas mixtures in combination with heat curing (35°C) and/or chlorine dioxide (ClO2) fumigation, to control disease. Preliminary results indicated Botrytis was the primary cause of post-harvest losses. A 1% O2, 5% CO2 atmosphere appeared to maintain onion quality better than other gas mixtures tested during 15 weeks of CA storage (0°C). Carbon dioxide series above 5% show promise in reducing the 35% storage loss that occurred with the 5% CO2 treatment. Curing for at least 72 hours followed by a 1-hour ClO2 fumigation resulted in the least bulb decay and after 15 weeks of storage (1% O2, 5% CO2), 75% of the bulbs were in marketable condition. Onions stored 15 weeks in air (0°C, 70% RH) were unmarketable. Shelf life of freshly harvested onions was 18 days, after which the onions rapidly decayed. After CA storage, shelf life was reduced to 10-14 days due to rapid sprouting. To enjoy a 30-day market window, disease control is necessary for freshly harvested onions and sprouting must be controlled in post-storage onions.

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P. Perkins-Veazie, N. Roe, J. Lasswell, and J. McFarland

Growers in north and central Texas produce peaches of exceptional size and quality yet have no information on the best maturity stage/storage regime for maximum shelf life. `Majestic' peaches were harvested at five maturity stages, corresponding to hard green through full red, soft ripeness. Intermittent warming and/or delayed warming reduces chilling injury in peaches and these treatments were used on hard green through firm red stages. Fruit were held 4 weeks at 5 °C, 85% RH continuously (control); 1 day at 20 °C followed by 4 weeks at 5 °C (DS); 4 weeks at 5 °C with 1 day warming at 20 °C every 2 weeks (IW). Chilling injury symptoms (internal browning) were noted on control and IW peaches after 2 weeks storage. We concluded that hard green peaches are too immature and red peaches at velvet and full soft stages are too soft (<20N flesh resistance) to ship. Chilling injury appeared in peaches after 2 weeks storage at 5 °C but could be avoided by delaying storage for 24 hours after harvest.

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Elizabeth Baldwin, Myrna Nisperos-Carriedo, and Craig Campbell

Application of edible coatings that can simulate controlled atmosphere storage has become a popular concept. An experimental coating developed at the USDA Winter Haven laboratory, Nature-Seal (patent application #07/679,849), or a commercial composite coating was applied to papaya fruit at the green (immature) stage for comparison to uncoated fruit. Both types of coatings contain a polysaccharide base and therefore have different properties than most commercial “wax” coatings. The fruit were stored continuously at 21C or 3 days at 13C then ripened at 21C with 95 to 98% RH. Sample fruit from each treatment were analyzed for color, weight loss, CO2 ethylene, & % decay and softening. Results showed substantial extension of papaya shelf-life when the fruit were coated with Nature Seal while the commercial coating was less effective. This effect was due to retardation of ripening as evidenced by delayed color development, softening, and effect of coating permeability to CO2 and O2 on climacteric CO2 and ethylene production.

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Dominic Durkin

Freshly harvested Rosa hybrida, `Kardinal' flowers were used to evaluate vase performance after hydration and storage at 37°F. Flowers were placed in one of six solutions for 24 hours and in dry storage for 3 additional days. After storage, half of the roses were cut before placement in vase solution containing 1% dextrose and potassium salts but without an anti-microbial agent.

Roses hydrated in aluminum sulfate had the shortest life followed by roses hydrated in CHRYSAL RVB. Flowers hydrated in CHRYSAL RVB and cut lasted as well as roses hydrated in HYDRAFLOR-100, 60 ppm sodium hypochlorite (naocl), citric acid, or citric acid with Tween 20 for one hour followed by 60 ppm maocl solution. Roses stored in naocl solution performed as well without, as with, cutting before placement in the vase solution. Results will be discussed in terms of microbe and particulate blockage of hydration pathways.

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Jiwon Jeong, Jeffrey K. Brecht, Donald J. Huber, and Steven A. Sargent

storage life because of excessive tissue softening, which is coordinated by ethylene and has been demonstrated to be a consequence of alteration in cell wall metabolism ( Huber et al., 2001 ; Karakurt and Huber, 2003 ). There are numerous chemical and

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Juan-Carlos Cevallos and Michael S. Reid

After storage at different temperatures for a simulated transportation period, the vase lives at 20 °C (68 °F) of carnations (Dianthus caryophyllus `Imperial White'), daffodils (Narcissus pseudonarcissus `King Alfred'), iris (Iris hollandica `Telstar'), killian daisies (Chrysanthemum maximum), paperwhite narcissus (Narcissus tazetta `Paperwhite'), roses (Rosa {XtimesX} hybrida `Ambiance'), and tulips (Tulipa gesneriana) decreased with increasing storage temperature. There were no significant differences between the vase life of flowers stored dry and flowers stored in water when storage temperatures were from 0 to 10 °C (32 to 50 °F). The vase life after wet storage at temperatures of 12.5 °C (54.5 °F) and greater was significantly higher than vase life after dry storage at those temperatures for all the flowers studied. Iris and carnation flowers survived storage at 15 and 20 °C (59 and 68 °F) only when stored in water.

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P. Perkins-Veazie, J.K. Collins, and J.R. Clark

The storage life of blackberry fruit is generally `2 to 3 days when stored at 1C. This study was done to determine the maximum storage life among erect blackberry cultivars, and to determine storage temperature effects on storage life. Shiny black fruit from `Navaho', `Arapaho', and `Shawnee' cultivars were stored at 2C, 5C, or 10C for 20, 14, and 7 days, respectively. At any temperature. only 10-20% of `Navaho' fruit had decay, while 30-50% of `Arapaho' and 40-70% of `Shawnee' fruit had decay. Weight loss was 3-5% depending on temperature and was not different among cultivars. Soluble solids concentration did not change during storage but titratable acidity decreased in all cultivars for fruit held at all temperatures. Anthocyanin content increased during storage in `Shawnee' and `Navaho' but not in `Arapaho' fruit. Results indicate that `Navaho' fruit have a longer shelflife than other blackberry cultivars.