M oday, Sptem er 6, 2016 ConCluSionS: Xenografting appears to be a reasonable option for patients with partial-thickness scald injuries. The cost, LOS, HAIs, and ICU days for the Xenografting cohort fell in-between the Non-Op and Autografting cohorts, as would be expected. While non-operative management may be appropriate for small/superficial burns, and Autografting may be required for large/d...

Superficial scald of pear fruit is a physiological disorder that easily occurs during cold storage and seriously affects eating quality commodity value. It important to study the mechanism superficial disorder. Our previous reported incidence calcium chloride (CaCl2)-treated was significantly lower than untreated fruit. In this study, we found accumulation lignin in CaCl2-treated The expression...

‘Law Rome’ and ‘Granny Smith’ apples were stored hypobarically in air at 5 kPa total pressure and also in air or controlled atmosphere (CA) at 1.5 or 3% O2 with 0 or 3% CO2, for 8 months at 1°C. Fruit were placed under hypobaric storage immediately after harvest or after 0.5, 1, 2, 3, 4, 5 or 6 months storage in air at 1°C to determine the effects of delaying imposition of hypobaric storage on ...

Early picked ‘Granny Smith’ apples (Malus domestica Borkh.) were stored under air or CA (controlled atmosphere at 2 kPa O2 and <1 kPa CO2) at 1°C. During the first week of storage, fruit was subjected to ethanol vapours in doses from 0 to 8 g/kg of fruit. Ethanol at 4 g/kg protected fruit against superficial scald in CA storage for at least 5.5 months, plus two weeks in cold air storage, plus a...

‘Granny Smith’ apples (Malus x domestica Borkh) and ‘Beurre d’Anjou’ pears (Pyrus communis L.) were dipped in a 2.5, 5, or 10% stripped corn oil (a-tocopherol B5 mg kg) emulsions, 2000 mg l diphenylamine (DPA), respectively, at harvest and stored in air at 0°C for 8 months. Untreated fruit served as controls. In oil-treated apples and pears, ethylene and a-farnesene production rates were lower ...

INTRODUCTION Superficial scald, one of the most common postharvest physiological disorders of apples, is characterized by irregularly shaped blotches in the skin of the fruit; they vary from light to dark brown, depending on cultivar and severity of the disorder. The symptoms usually appear after long-term storage (more than 4 months), and the damage is associated to the oxidation of “alphafarn...