Better fruit.

12

Better fruit.

10

Better fruit.

14

Better fruit.

13

Better fruit.

11

Better fruit.

16

[Culinary ephemera : gelatin and tapioca].

Corporate contributors include: Genesee Pure Food Company; Jell-O-Co. Inc.

The fruiting habit of the apple tree.

Thesis (M. S. in Agr.) - Cornell Univ., June 1918.

Preliminary benefit analysis of Endrin use on apple orchards /

Bibliography: leaves [86]-91.

Apple alarm : public concern about pesticide residues in fruits and vegetables /

"March 10, 1989."

A treatise on the culture of the apple & pear : and on the manufacture of cider & perry /

Errata slip.

Heat stress, heat strain, and productivity in Washington State tree fruit harvesters

Thesis (Master's)--University of Washington, 2016-06

Manipulating avocado fruit ripening with 1-methylcyclopropene

Previous investigations with 1-methylcyclopropene (1-MCP) on avocado (Persea americana Mill.) fruit have focussed mainly on improving storage life by reducing the severity of disorders causing discolouration of the flesh. Development of 1-MCP and ethylene treatments, which also help control the time to reach the eating ripe stage, may confer additional practical benefits. In this context, the current study investigated the potential of 1-MCP to accurately manipulate ripening of non-stored 'Hass' avocado fruit by treatment before or after ethylene and at different times during ripening. To investigate this, 500 nL L-1 1-MCP was applied within 1 day after harvest, followed by ethylene 0-14 days after 1-MCP. In addition, fruit were treated with ethylene, then 1-MCP 0-8 days after ethylene. Treatment of fruit with 500 nL L-1 1-MCP for 18 h at 20 degreesC provided the maximum effect by increasing the days from harvest to ripe (DTR) from 8 (with no 1-MCP) to 20. Fruit treated with 500 nL L-1 1-MCP for 18 h at 20 degreesC remained insensitive to 100 muL L-1 ethylene applied between 0 and 14 days after 1-MCP for 24 h at 20 degreesC. Ripening of fruit exposed to 100 muL L-1 ethylene for 24 h at 20 degreesC could be delayed by up to 3.3 days by applying 500 nL L-1 1-MCP for 18 h at 20 degreesC up to 2 days after ethylene treatment. However, once the fruit started to soften (sprung) there was little effect of 1-MCP on DTR, compared with no 1-MCP. 1-MCP treatment was associated with increased severity of body rots (caused mainly by Colletotrichum spp.) and stem-end rots (caused mainly by Dothiorella spp.), which was likely due to the increased DTR in these treatments. Significant differences in disease severity were found between orchards (replications), with replicates with low disease severity being less affected by 1-MCP treatment. These results indicate that 1-MCP can delay ripening, but careful sourcing of fruit is required to reduce the risk of diseases in ripe fruit. There is some capacity to delay ripening using 1-MCP after ethylene. There is little potential to control ripening using ethylene after treatment with 500 nL L-1 1-1-MCP, but lower concentrations may be more effective. (C) 2004 Elsevier B.V. All rights reserved.

Postharvest light treatments increase skin blush in mango fruit

Skin colour is an important quality parameter that influences mango fruit marketability. The mango industry is interested in controlled induction of skin blush in mangoes. It is desirable to understand the control of anthocyanin accumulation in mango skin. Among environmental factors known to induce anthocyanin accumulation in plants, light is the most studied. Light exposure induces pigmentation in various fruits, including apple, strawberry and grape. The effect of different light qualities on skin blush in mango fruit has received relatively little attention. The objective of this study was to assess anthocyanin accumulation and blush in response to blue, red and far red light from light-emitting diodes (LEDs) as applied to harvested mango fruit skin during storage at 12°C. Except for red light, the other wavelengths induced anthocyanin accumulation and skin blush as compared to the dark control treatment. Anthocyanin concentration and a∗ values were highest in blue light exposed fruit skin. This wavelength enhanced phenylalanine ammonia lyase activity in the mango skin, which may be associated with increased pigmentation. LED light treatment did not affect other fruit quality parameters at 21 days of storage, including firmness, total soluble solids and titratable acidity. Overall, the findings suggest that postharvest treatment with blue light can induce skin blush in mango fruit, which potentially may enhance their commercial value.