Abstract
Abstract Residues of o ‐phenylphenol (OPP) were determined in peel, pulp and the whole fruit of Shamouti and Valencia oranges, grapefruits and lemons which were treated under industrial conditions with solutions of sodium‐ o ‐phenylphenate (SOPP). The OPP residues found in the peel of the different species of citrus fruit varied from 5.4 to 26.1 ppm OPP. In many cases OPP residues were not detectable in the pulp, and in other cases traces and 0.4 ppm of OPP were found. The residues in the whole fruit were found to range from 1.8 to 8.3 ppm, with 80% of the samples analysed containing less than 5 ppm. These amounts were within the tolerance limits generally established for residues of OPP in citrus fruit (10 and 12 ppm of OPP). The SOPP concentration of the disinfectant solutions ranged from 0.24 to 0.55% SOPP.4H 2 O and had little effect on the OPP content of the fruits. The fruits which were treated at a pH below 11.6 usually contained more OPP than those treated at pH values between 11.6 and 12.3.
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Claims 7
Claim · model-written summary
OPP residues in citrus fruit peel ranged from 5.4 to 26.1 ppm.
CitrusOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The OPP residues found in the peel of the different species of citrus fruit varied from 5.4 to 26.1 ppm OPP”
Claim · model-written summary
OPP residues were not detectable in the pulp of citrus fruit in many cases; in other cases traces and 0.4 ppm were found.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The OPP residues found in the peel of the different species of citrus fruit varied from 5.4 to 26.1 ppm OPP”
e1“In many cases OPP residues were not detectable in the pulp, and in other cases traces and 0.4 ppm of OPP were found”
Claim · model-written summary
OPP residues in whole citrus fruit ranged from 1.8 to 8.3 ppm.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The OPP residues found in the peel of the different species of citrus fruit varied from 5.4 to 26.1 ppm OPP”
e2“The residues in the whole fruit were found to range from 1.8 to 8.3 ppm”
Claim · model-written summary
Eighty percent of the analysed citrus fruit samples contained less than 5 ppm OPP.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The OPP residues found in the peel of the different species of citrus fruit varied from 5.4 to 26.1 ppm OPP”
e3“with 80% of the samples analysed containing less than 5 ppm”
Claim · model-written summary
Whole-fruit OPP residues were within the tolerance limits for citrus fruit.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The OPP residues found in the peel of the different species of citrus fruit varied from 5.4 to 26.1 ppm OPP”
e4“These amounts were within the tolerance limits generally established for residues of OPP in citrus fruit (10 and 12 ppm of OPP)”
Claim · model-written summary
The SOPP concentration of the disinfectant solutions had little effect on OPP content of citrus fruit.
- Treatment
- SOPP concentration of the disinfectant solutionse6
- Outcome
- OPP content of the fruitse5
- Direction
- had little effecte5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The OPP residues found in the peel of the different species of citrus fruit varied from 5.4 to 26.1 ppm OPP”
e5“and had little effect on the OPP content of the fruits”
e6“The SOPP concentration of the disinfectant solutions ranged from 0.24 to 0.55%”
Claim · model-written summary
Fruits treated at pH below 11.6 usually contained more OPP than fruits treated at pH 11.6 to 12.3.
- Treatment
- pH below 11.6e7
- Outcome
- OPPe7
- Direction
- moree7
- Qualifier
- usuallye7
- Comparator
- pH values between 11.6 and 12.3e7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The OPP residues found in the peel of the different species of citrus fruit varied from 5.4 to 26.1 ppm OPP”
e7“The fruits which were treated at a pH below 11.6 usually contained more OPP than those treated at pH values between 11.6 and 12.3”
The same questions in other papers
sodium atom · molecular: metabolites · CitrusResults agree
1 paper in the same direction as this paper
- no effect
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.