Abstract
Postharvest heat treatment of apples maintains fruit firmness and reduces decay during storage. Four days at 38C are beneficial, but 1 or 2 days are detrimental. The cellular basis of these effects may involve changes in cell wall and membrane lipid metabolism. Lipids from hypodermal tissue of `Golden Delicious' apples were analyzed after 0, 1, 2, or 4 days at 38C. Major lipids included phospholipids (PL), free sterols (FS), steryl glycosides (SG), and cerebrosides (CB). Galactolipids (GL) were minor components. PL content fell ?10% after 1 day at 38C, was unchanged after 2 days, and began to rise again after 4 days. PL class composition did not change with heating, but fatty-acid unsaturation declined throughout. FS and CB content and composition changed little, whereas SG content cropped by ≈20% over 4 days. GL fell ≈50% during 1 day at 38C, with no change at days 2 or 4. A burst of PL catabolism followed by recovery of synthesis may in part explain the different effects of 1-, 2-, or 4-day heat treatments. GL loss (in plastids) may be related to the effect of heat on fruit color (yellowing).
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Claims 12
Claim · model-written summary
Phospholipid content fell about 10% after one day at 38C.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PL content fell ?10% after 1 day at 38C, was unchanged after 2 days, and began to rise again after 4 days.”
t0“Apple Fruit”
Claim · model-written summary
Phospholipid content was unchanged after two days at 38C.
- Taxon
- Apple
Malus domesticat0 - Treatment
- 2 dayse0
- Outcome
- PL contente0
- Direction
- unchangede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PL content fell ?10% after 1 day at 38C, was unchanged after 2 days, and began to rise again after 4 days.”
t0“Apple Fruit”
Claim · model-written summary
Phospholipid content began rising again after four days at 38C.
- Taxon
- AppleMalus domesticat0
- Treatment
- 4 dayse0
- Outcome
- PL contente0
- Direction
- rise againe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PL content fell ?10% after 1 day at 38C, was unchanged after 2 days, and began to rise again after 4 days.”
t0“Apple Fruit”
Claim · model-written summary
Heating did not change phospholipid class composition.
- Taxon
- AppleMalus domesticat0
- Treatment
- heatinge0
- Outcome
- PL class compositione0
- Direction
- did not changee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PL class composition did not change with heating, but fatty-acid unsaturation declined throughout.”
t0“Apple Fruit”
Claim · model-written summary
Heating reduced fatty-acid unsaturation throughout treatment.
- Taxon
- AppleMalus domesticat0
- Treatment
- heatinge0
- Outcome
- fatty-acid unsaturatione0
- Direction
- declinede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PL class composition did not change with heating, but fatty-acid unsaturation declined throughout.”
t0“Apple Fruit”
Claim · model-written summary
Free sterol content and composition changed little.
- Taxon
- AppleMalus domesticat0
- Treatment
- 4 dayse0
- Outcome
- FS and CB content and compositione0
- Direction
- changed littlee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“FS and CB content and composition changed little, whereas SG content cropped by ≈20% over 4 days.”
t0“Apple Fruit”
Claim · model-written summary
Cerebroside content and composition changed little.
- Taxon
- AppleMalus domesticat0
- Treatment
- 4 dayse0
- Outcome
- CB content and compositione0
- Direction
- changed littlee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“FS and CB content and composition changed little, whereas SG content cropped by ≈20% over 4 days.”
t0“Apple Fruit”
Claim · model-written summary
Steryl glycoside content dropped about 20% over four days.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“FS and CB content and composition changed little, whereas SG content cropped by ≈20% over 4 days.”
t0“Apple Fruit”
Claim · model-written summary
Galactolipids fell about 50% during the first day at 38C.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“GL fell ≈50% during 1 day at 38C, with no change at days 2 or 4.”
t0“Apple Fruit”
Claim · model-written summary
Galactolipids did not change at days two or four.
- Taxon
- AppleMalus domesticat0
- Treatment
- days 2 or 4e0
- Outcome
- GLe0
- Direction
- no changee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“GL fell ≈50% during 1 day at 38C, with no change at days 2 or 4.”
t0“Apple Fruit”
Claim · model-written summary
The authors proposed that PL catabolism and recovery may partly explain treatment-duration effects.
- Taxon
- AppleMalus domesticat0
- Outcome
- different effects of 1-, 2-, or 4-day heat treatmentse0
- Qualifier
- A burst of PL catabolism followed by recovery of synthesise0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A burst of PL catabolism followed by recovery of synthesis may in part explain the different effects of 1-, 2-, or 4-day heat treatments.”
t0“Apple Fruit”
Claim · model-written summary
The authors proposed a relation between GL loss and fruit yellowing.
- Taxon
- AppleMalus domesticat0
- Outcome
- fruit color (yellowing)e0
- Qualifier
- GL loss (in plastids)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“GL loss (in plastids) may be related to the effect of heat on fruit color (yellowing).”
t0“Apple Fruit”
The same questions in other papers
heat · quality: general · Malus domestica (apple)Results differ
5 papers in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
4 papers more in this group
See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.