Abstract
SUMMARY A sucrose‐ester coating material was tested for its potential as a storage technique and as an extender of the shelf life of apple (cv. Cox's Orange Pippin). Apples treated with 1·25% sucrose ester formulation were stored in air at 3·5°C for up to 5 months. Sucrose ester treatment did not reduce detrimental changes in terms of fruit firmness, yellowing and weight loss but did increase core flush incidence. When applied after storage, the sucrose ester reduced yellowing and loss of firmness and markedly increased internal carbon dioxide levels during a 21 day simulated marketing period. Effects were enhanced with increasing sucrose ester concentrations between 1% and 4%. Sucrose ester did not markedly reduce weight loss in the fruit, did not cause accumulation of alcohol or induce any internal physiological disorders during the simulated marketing period. Treatment of fruit with an external atmosphere containing 8% carbon dioxide, a level similar to that found in fruit treated with 3% sucrose ester, did not have the same effects as 3% sucrose ester on firmness or ground colour changes, suggesting that the effects of the sucrose ester are not solely the result of the raised carbon dioxide level.
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Claims 9
Claim · model-written summary
Sucrose ester treatment before storage did not reduce loss of firmness, yellowing, or weight loss in apples.
- Taxon
- apple
Malus domesticat0 - Treatment
- Sucrose ester treatmente0
- Outcome
- fruit firmness, yellowing and weight losse0
- Direction
- did not reducee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sucrose ester treatment did not reduce detrimental changes in terms of fruit firmness, yellowing and weight loss”
t0“apple”
Claim · model-written summary
Sucrose ester treatment before storage increased apple core flush incidence.
- Taxon
- applesMalus domesticat0
- Treatment
- Sucrose estere1
- Outcome
- core flush incidencee0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“did increase core flush incidence”
t0“apples”
e1“Sucrose ester treatment did not reduce detrimental changes in terms of fruit firmness, yellowing and weight loss”
Claim · model-written summary
Sucrose ester applied after storage reduced apple yellowing and loss of firmness.
- Taxon
- applesMalus domesticat0
- Treatment
- sucrose estere0
- Outcome
- yellowing and loss of firmnesse0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When applied after storage, the sucrose ester reduced yellowing and loss of firmness”
t0“apples”
Claim · model-written summary
Sucrose ester applied after storage markedly increased apple internal carbon dioxide levels.
- Taxon
- applesMalus domesticat0
- Treatment
- sucrose estere0
- Outcome
- internal carbon dioxide levelse0
- Direction
- increasede0
- Qualifier
- 21 day simulated marketing periode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When applied after storage, the sucrose ester reduced yellowing and loss of firmness and markedly increased internal carbon dioxide levels during a 21 day simulated marketing period”
t0“apples”
Claim · model-written summary
Effects on apple fruit increased with sucrose ester concentration from 1% to 4%.
- Taxon
- applesMalus domesticat0
- Treatment
- sucrose ester concentrations between 1% and 4%e0
- Outcome
- Effectse0
- Direction
- enhancede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Effects were enhanced with increasing sucrose ester concentrations between 1% and 4%”
t0“apples”
Claim · model-written summary
Sucrose ester did not markedly reduce apple fruit weight loss during simulated marketing.
- Taxon
- applesMalus domesticat0
- Treatment
- Sucrose estere0
- Outcome
- weight losse0
- Direction
- did not markedly reducee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sucrose ester did not markedly reduce weight loss in the fruit”
t0“apples”
Claim · model-written summary
Sucrose ester did not cause alcohol accumulation or internal physiological disorders in apple fruit during simulated marketing.
- Taxon
- applesMalus domesticat0
- Treatment
- Sucrose estere1
- Outcome
- accumulation of alcohol or induce any internal physiological disorderse0
- Direction
- did not causee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“did not cause accumulation of alcohol or induce any internal physiological disorders during the simulated marketing period”
t0“apples”
e1“Sucrose ester did not markedly reduce weight loss in the fruit”
Claim · model-written summary
An 8% carbon dioxide atmosphere did not reproduce the effects of 3% sucrose ester on apple firmness or ground colour.
- Taxon
- applesMalus domesticat0
- Treatment
- external atmosphere containing 8% carbon dioxidee0
- Outcome
- firmness or ground colour changese0
- Direction
- did not have the same effectse0
- Comparator
- 3% sucrose estere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatment of fruit with an external atmosphere containing 8% carbon dioxide, a level similar to that found in fruit treated with 3% sucrose ester, did not have the same effects as 3% sucrose ester on firmness or ground colour changes”
t0“apples”
Claim · model-written summary
The authors infer that sucrose ester effects are not solely attributable to increased carbon dioxide.
- Taxon
- applesMalus domesticat0
- Compound
- carbon dioxidee0
- Outcome
- effects of the sucrose estere0
- Qualifier
- not solely the result of the raised carbon dioxide levele0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“suggesting that the effects of the sucrose ester are not solely the result of the raised carbon dioxide level”
t0“apples”
The same questions in other papers
sucrose · quality: postharvest · Malus domestica (apple)Positive and negative results
3 in the opposite direction
- positive
- positive
- positive
sucrose · molecular: metabolites · Malus domestica (apple)Positive and negative results
3 papers in the same direction as this paper · 3 in the opposite direction
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →sucrose · disease · Malus domestica (apple)Results agree
1 paper in the same direction as this paper
- positive
ester · disease · Malus domestica (apple)Results agree
1 paper in the same direction as this paper
- positive
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.