Abstract
Kyoho grapes ( Vitis vinifera X V. labrusca) were stored under three different treatments at 0°C in 95% relative humidity for 60 days. Grapes in the first treatment were stored in to air (control), in the second treatment the grapes were stored in 80% O 2 for 15 days and then transferred into air for 45 days, and in the third treatment the grapes were sprayed with 100ppm of gibberellic acid (GA) 3 containing 100ppm of Tween 20 and then kept in air. Compared with the air control, high oxygen pretreatment (HOP) and GA 3 maintained higher fruit detachment force and membrane integrity, markedly reduced berry drop, rachis browning and decay and delayed the decrease of soluble solids content (SSC) and vitamin C. In addition, HOP and GA 3 retarded the conversion of protopectin to water-soluble pectin and improved berry firmness. HOP resulted in a significantly firmer berry, less berry drop, and more soluble solids content, total acidity and protopectin than those treated with GA 3 , but did not markedly reduce rachis browning and membrane integrity loss. There were no significant differences in fruit detachment force and water-soluble pectin levels between HOP and GA 3 . In conclusion, high O 2 pretreatment and GA 3 application retained effectively the quality of harvested grapes.
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Claims 10
Claim · model-written summary
High O2 pretreatment and GA3 maintained higher fruit detachment force and membrane integrity than the air control.
- Taxon
- Vitis vinifera X V. labrusca
Vitis viniferae0 - Material
- Kyohoe0
- Treatment
- high oxygen pretreatment (HOP) and GA 3e1
- Outcome
- fruit detachment force and membrane integritye1
- Direction
- maintained highere1
- Comparator
- air controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kyoho grapes ( Vitis vinifera X V. labrusca)”
e1“Compared with the air control, high oxygen pretreatment (HOP) and GA 3 maintained higher fruit detachment force and membrane integrity”
Claim · model-written summary
High O2 pretreatment and GA3 markedly reduced berry drop, rachis browning and decay compared with the air control.
- Taxon
- Vitis vinifera X V. labruscaVitis viniferae0
- Treatment
- high oxygen pretreatment (HOP) and GA 3e1
- Outcome
- berry drop, rachis browning and decaye2
- Direction
- markedly reducede2
- Comparator
- air controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kyoho grapes ( Vitis vinifera X V. labrusca)”
e1“Compared with the air control, high oxygen pretreatment (HOP) and GA 3 maintained higher fruit detachment force and membrane integrity”
e2“markedly reduced berry drop, rachis browning and decay”
Claim · model-written summary
High O2 pretreatment and GA3 delayed the decrease of soluble solids content and vitamin C compared with the air control.
- Taxon
- Vitis vinifera X V. labruscaVitis viniferae0
- Treatment
- high oxygen pretreatment (HOP) and GA 3e1
- Outcome
- soluble solids content (SSC) and vitamin Ce3
- Direction
- delayede3
- Comparator
- air controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kyoho grapes ( Vitis vinifera X V. labrusca)”
e1“Compared with the air control, high oxygen pretreatment (HOP) and GA 3 maintained higher fruit detachment force and membrane integrity”
e3“delayed the decrease of soluble solids content (SSC) and vitamin C”
Claim · model-written summary
High O2 pretreatment and GA3 retarded the conversion of protopectin to water-soluble pectin.
- Taxon
- Vitis vinifera X V. labruscaVitis viniferae0
- Treatment
- HOP and GA 3e5
- Outcome
- conversion of protopectin to water-soluble pectine5
- Direction
- retardede5
- Comparator
- air controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kyoho grapes ( Vitis vinifera X V. labrusca)”
e1“Compared with the air control, high oxygen pretreatment (HOP) and GA 3 maintained higher fruit detachment force and membrane integrity”
e5“In addition, HOP and GA 3 retarded the conversion of protopectin to water-soluble pectin and improved berry firmness”
Claim · model-written summary
High O2 pretreatment and GA3 improved berry firmness compared with the air control.
- Taxon
- Vitis vinifera X V. labruscaVitis viniferae0
- Treatment
- HOP and GA 3e5
- Outcome
- berry firmnesse5
- Direction
- improvede5
- Comparator
- air controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kyoho grapes ( Vitis vinifera X V. labrusca)”
e1“Compared with the air control, high oxygen pretreatment (HOP) and GA 3 maintained higher fruit detachment force and membrane integrity”
e5“In addition, HOP and GA 3 retarded the conversion of protopectin to water-soluble pectin and improved berry firmness”
Claim · model-written summary
High O2 pretreatment made berries significantly firmer than GA3 treatment.
- Taxon
- Vitis vinifera X V. labruscaVitis viniferae0
- Treatment
- HOPe6
- Outcome
- berrye6
- Direction
- significantly firmere6
- Comparator
- GA 3e6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kyoho grapes ( Vitis vinifera X V. labrusca)”
e6“HOP resulted in a significantly firmer berry, less berry drop, and more soluble solids content, total acidity and protopectin than those treated with GA 3”
Claim · model-written summary
High O2 pretreatment resulted in less berry drop than GA3 treatment.
- Taxon
- Vitis vinifera X V. labruscaVitis viniferae0
- Treatment
- HOPe6
- Outcome
- berry drope6
- Direction
- lesse6
- Comparator
- GA 3e6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kyoho grapes ( Vitis vinifera X V. labrusca)”
e6“HOP resulted in a significantly firmer berry, less berry drop, and more soluble solids content, total acidity and protopectin than those treated with GA 3”
Claim · model-written summary
High O2 pretreatment resulted in more soluble solids content, total acidity and protopectin than GA3 treatment.
- Taxon
- Vitis vinifera X V. labruscaVitis viniferae0
- Treatment
- HOPe6
- Outcome
- soluble solids content, total acidity and protopectine6
- Direction
- moree6
- Comparator
- GA 3e6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kyoho grapes ( Vitis vinifera X V. labrusca)”
e6“HOP resulted in a significantly firmer berry, less berry drop, and more soluble solids content, total acidity and protopectin than those treated with GA 3”
Claim · model-written summary
High O2 pretreatment and GA3 did not differ in fruit detachment force or water-soluble pectin levels.
- Taxon
- Vitis vinifera X V. labruscaVitis viniferae0
- Treatment
- HOPe7
- Outcome
- fruit detachment force and water-soluble pectin levelse7
- Direction
- no significant differencese7
- Comparator
- GA 3e7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kyoho grapes ( Vitis vinifera X V. labrusca)”
e7“There were no significant differences in fruit detachment force and water-soluble pectin levels between HOP and GA 3”
Claim · model-written summary
High O2 pretreatment did not markedly reduce rachis browning or membrane integrity loss.
- Taxon
- Vitis vinifera X V. labruscaVitis viniferae0
- Treatment
- HOPe6
- Outcome
- rachis browning and membrane integrity losse7
- Direction
- did not markedly reducee7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kyoho grapes ( Vitis vinifera X V. labrusca)”
e6“HOP resulted in a significantly firmer berry, less berry drop, and more soluble solids content, total acidity and protopectin than those treated with GA 3”
e7“but did not markedly reduce rachis browning and membrane integrity loss”
The same questions in other papers
Gibberellic acid · disease · Vitis vinifera (wine grape)Positive and negative results
1 in the opposite direction
- negative
Gibberellic acid · quality: postharvest · Vitis vinifera (wine grape)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
Gibberellic acid · molecular: metabolites · Vitis vinifera (wine grape)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.