The recent availability of the inhibitor of ethylene perception, 1-methylcyclopropene (1-
MCP), has resulted in an explosion of research on its effects on fruits and vegetables, both …

Superficial scald is a physiological disorder causing brown or black patches on fruit skin that
appears during or after storage on apples and pears. At least partial control of the disorder …

During fruit ripening on the tree and after harvest some essential processes involve the
production of the anaerobic metabolites, acetaldehyde (AA) and ethanol. These processes …

Disorders occurring during long-term storage of pears can cause economic loss, especially
when disordered fruit cannot be distinguished externally from sound fruit. A typical category …

Abstract 'Empire'apple fruit are more susceptible to flesh browning at 3.3° C if treated with 1-
methylcyclopropene (1-MCP), an inhibitor of ethylene perception. To better understand the …

Ethylene is one of several plant growth regulators that affect plant growth, development and
senescence, but, from a postharvest perspective, its role as a principal regulator of fruit …

Refrigerated storage is widely applied in order to maintain peach quality but it can also
induce chilling injuries (CIs) such as flesh browning and bleeding, and mealiness. Peach …

'Honeycrisp'apple [(Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] fruit are
susceptible to the storage disorders soggy breakdown, soft scald, and bitter pit. The effects …

This chapter outlines the principles and practices involved in postharvest handling and
stress of apples. The effects of fruit maturity and harvest time, harvesting and handling …

Apple fruit probably have more documented physiological storage disorders than any other
horticultural crop, reflecting the wide distribution of plantings of many cultivars around the …