Abstract
Many apple growers in Japan use double paper bags for the yellow colored apple cv. Mutsu, to enhance red color formation and to remove ground color.To study the cause of the red color formation, young fruits of the yellow colored apple cvs, Mutsu and Golden Delicious, were covered individually with commercial double paper bags for shading from early June to late September, according to the usual way in Aomori Prefecture. The fruits were harvested in middle October, and anthocyanin content was measured for bagged and unbagged fruits. The anthocyanin level was greater in bagged fruits than in unbagged ones in both cultivars.Sugars and organic acids in the apple skin of both cultivars obtained from late August to middle October were analyzed by gas chromatography (GC) with a capillary column, after being derivatized with trimethylsilyl agents.In both cultivars, the main sugars were glucose, fructose, sorbitol and sucrose, and the main organic acids were malic and quinic acids. Throughout the period tested, the content of fructose was much higher in the bagged fruit than in the unbagged fruit in both cultivars. But no differences were found in the other main components between bagged and unbagged fruits in either cultivar.Compositional changes in other minor organic acids were also investigated between bagged and unbagged fruits in both cultivars, using GC and gas chromatography-mass spectrometry; citric acid was identified as a component which had the most quantitative difference. A small amount of citric acid was detected before coloring, and it decreased slightly at the later stages of coloring in the unbagged fruit. However, in the bagged fruit, a large amount of citric acid was detected before the stages of coloring, and it decreased remarkably at the later stages.Commercial citric acid (sodium salt) and fructose were applied to disks of unripe skin from bagged and unbagged fruits of both yellow cultivars, and the disks were irradiated with the light of a discharge lamp. When citric acid was applied, the content of anthocyanin increased compared to that of the control only in the skin of the bagged fruit of both cultivars. When fructose was applied, the anthocyanin level in the skin of both cultivars did not increase, regardless of bagging treatment.Thus, citric acid appears to be related to the development of anthocyanin only in bagged fruit of the yellow apple cultivars described above.
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Claims 11
Claim · model-written summary
Bagged Mutsu and Golden Delicious fruit had greater anthocyanin levels than unbagged fruit.
- Taxon
- apple
Malus domesticat0 - Treatment
- bagged fruitse0
- Outcome
- anthocyanin levele0
- Direction
- greatere0
- Comparator
- unbagged onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The anthocyanin level was greater in bagged fruits than in unbagged ones in both cultivars.”
t0“Yellow Apple Cultivars”
Claim · model-written summary
Glucose, fructose, sorbitol and sucrose were the main sugars in both cultivars.
- Taxon
- appleMalus domesticat0
- Outcome
- main sugars were glucose, fructose, sorbitol and sucrosee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In both cultivars, the main sugars were glucose, fructose, sorbitol and sucrose”
t0“Yellow Apple Cultivars”
Claim · model-written summary
Malic and quinic acids were the main organic acids in both cultivars.
- Taxon
- appleMalus domesticat0
- Outcome
- main organic acids were malic and quinic acidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the main organic acids were malic and quinic acids”
t0“Yellow Apple Cultivars”
Claim · model-written summary
Bagged fruit had much higher fructose content than unbagged fruit throughout the tested period.
- Taxon
- appleMalus domesticat0
- Treatment
- bagged fruite0
- Outcome
- content of fructosee0
- Direction
- much highere0
- Comparator
- unbagged fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the content of fructose was much higher in the bagged fruit than in the unbagged fruit in both cultivars”
t0“Yellow Apple Cultivars”
Claim · model-written summary
Other main components did not differ between bagged and unbagged fruit.
- Taxon
- appleMalus domesticat0
- Treatment
- baggede0
- Outcome
- other main componentse0
- Direction
- no differencese0
- Comparator
- unbagged fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“no differences were found in the other main components between bagged and unbagged fruits in either cultivar”
t0“Yellow Apple Cultivars”
Claim · model-written summary
Citric acid had the largest quantitative difference among minor organic acids.
- Taxon
- appleMalus domesticat0
- Outcome
- citric acide0
- Direction
- most quantitative differencee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“citric acid was identified as a component which had the most quantitative difference”
t0“Yellow Apple Cultivars”
Claim · model-written summary
Citric acid decreased slightly during later coloring in unbagged fruit.
- Taxon
- appleMalus domesticat0
- Treatment
- unbagged fruite0
- Outcome
- citric acide0
- Direction
- decreased slightlye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A small amount of citric acid was detected before coloring, and it decreased slightly at the later stages of coloring in the unbagged fruit.”
t0“Yellow Apple Cultivars”
Claim · model-written summary
Citric acid decreased remarkably at later coloring stages in bagged fruit.
- Taxon
- appleMalus domesticat0
- Treatment
- bagged fruite0
- Outcome
- citric acide0
- Direction
- decreased remarkablye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in the bagged fruit, a large amount of citric acid was detected before the stages of coloring, and it decreased remarkably at the later stages.”
t0“Yellow Apple Cultivars”
Claim · model-written summary
Citric acid application raised anthocyanin only in skin from bagged fruit.
- Taxon
- appleMalus domesticat0
- Organ / stage
- skine0
- Treatment
- citric acide0
- Outcome
- content of anthocyanine0
- Direction
- increasede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When citric acid was applied, the content of anthocyanin increased compared to that of the control only in the skin of the bagged fruit of both cultivars.”
t0“Yellow Apple Cultivars”
Claim · model-written summary
Fructose application did not raise anthocyanin in skin of either cultivar.
- Taxon
- appleMalus domesticat0
- Organ / stage
- skine0
- Treatment
- fructosee0
- Outcome
- anthocyanin levele0
- Direction
- did not increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When fructose was applied, the anthocyanin level in the skin of both cultivars did not increase, regardless of bagging treatment.”
t0“Yellow Apple Cultivars”
Claim · model-written summary
Authors interpret citric acid as related to anthocyanin development only in bagged fruit.
- Taxon
- appleMalus domesticat0
- Compound
- citric acide0
- Outcome
- development of anthocyanine0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“citric acid appears to be related to the development of anthocyanin only in bagged fruit”
t0“Yellow Apple Cultivars”
The same questions in other papers
citric acid · quality: phytochemicals · Malus domestica (apple)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 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.