Abstract
Fruit from each variety were harvested either in Ontario and/or British Columbia during commercial harvest and stored at 0-1oC for 1-3 months. Several fruit were then removed periodically throughout the storage duration and sliced within 1 hour. After cutting, the slices were rinsed in running tap water, allowed to drip dry, and placed into zip-lock bags. Slices in bags were held at 4.55oC for 1-3 weeks and then assessed for browning.
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