APS Journal April 2017

65

April 2017 Volume 71 CONTENTS Determination of Chemical, Physical and Sensory Characteristics of Apricot Jam from Winter-Hardy Genotypes – Sarah A. Kostick, Neil O. Anderson, Emily Hoover, John Tillman, and Emily Tepe...................... 66 Potential of New Prunus Rootstocks for Managing Armillaria Root Rot Disease in Peach Production – Bruno Casamali and Dario J. Chavez.................................................................................................................... 82 Phenolic Content and Antioxidant Capacity of American Persimmon ( Diospyros virginiana L.) Teas – Hideka Kobayashi, George Antonious, and Kirk Pomper.....................................................................................91 Yield and Quality Characteristics of Several Table Apricot ( Prunus armeniaca L.) Cultivars in the Silifke/Mersin Ecological – A. Bahar and L. Son ................................................................................................ 97 Effect of 1-MCP on Persimmon fruit Quality and Expression of Ethylene Response Genes During Ripening ‒ Do Su Park, Shimeles Tilahun, Jae Yun Heo, Kyong Cheul Park, and Cheon Soon Jeong................................ 103 The Effect of Heat Stress on the Reproductive Structures of Peach – S. Carpenedo, M.C.B. Raseira, D.H. Byrne, and R.C. Franzon................................................................................................. 112 Number 2

Book Review: Kiwifruit: The Genus Actinidia – Ian J. Warrington .................................................................. 119

W.G. Brierley: Pioneering Pomologist of the Prairie – Jared Rubinstein, Emily Hoover, and Julia Kelly..................................................................................................................................................... 121

Instructions to Authors........................................................................................................................................ 128

Published by THE AMERICAN POMOLOGICAL SOCIETY

Journal of the American Pomological Society (ISSN 1527-3741) is published by the American Pomological Society as an annual volume of 4 issues, in January, April, July and October. Membership in the Society includes a volume of the Journal. Most back issues are available at various rates. Paid renewals not received in the office of the Business Manager by January 1 will be temporarily suspended until payment is received. For current membership rates, please consult the Business Manager. Editorial Office: Manuscripts and correspondence concerning editorial matters should be addressed to the Editor: Richard Marini, 203 Tyson Building, Department of Plant Science, University Park, PA 16802-4200 USA; Email: richmarini1@gmail.com. Manuscripts submitted for publication in Journal of the American Pomological Society are accepted after recommendation of at least two editorial reviewers. Guidelines for manuscript preparation are the same as those outlined in the style manual published by the American Society for Horticultural Science for HortScience, found at http://c.ymcdn.com/sites/www.ashs.org/resource/resmgr/files/style_manual.pdf. Postmaster: Send accepted changes to the Business office. Business Office : Correspondence regarding subscriptions, advertising, back issues, and Society membership should be addressed to the Business Office, C/O Heather Hilko, ASHS, 1018 Duke St., Alexandria, VA 22314; Tel 703-836- 4606; Email: ashs@ashs.org Page Charges : A charge of $50.00 per page for members and $65.00 per page ($32.00 per half page) will be made to authors. In addition to the page charge, there will be a charge of $40.00 per page for tables, figures and photographs. Society Affairs : Matters relating to the general operation of the society, awards, committee activities, and meetings should be addressed to Michele Warmund, 1-31 Agriculture Building, Division of Plant Sciences, University of Missouri, Columbia MO 65211; Email:warmundm@missouri.edu. Society Web Site : http://americanpomological.org

Made with