Abstract
1. Apple scald is known as the breakdown of fruit peel during the storage, the cause of which has been attributed to the effect of certain volatile substances, especially esters, produced by the meta-bolism of the fruit tissue. However, the detail as to causal volatiles and the mechanism of their ge-neration is very little known, The present inves-tigation was planned to see the response of stored apples to various gasses, having possibility to be emanated through senescence and to determine their effect on the respiration of the fruit tissue, so as to make it possible to deduce what kind of metabolism should have been taken place within the fruit to initiate such a breakdown of the peel tissues. The materials used constituted of “Rails” apple from tree or stored as long as six months after harvested at the Shinshu University, Nagano Prefecture, and random picks from local retailers representing varieties of Yellow Transparent, Mc-Intosh Red, Starking, and Jonathan. 2. Gasses generally believed to have been emitted from apple fruits during the storage, are ethylene, acetaldehyde, alcohol, and ester. Esters were not used from the reason that THOMPSON and HUELIN had proved in 1951 to be not the causal agency. The first lot of fruit was kept enclosed separately in ethylene of the concentration 100, 500, 1000 and 5000 ppm. The second lot was constituted of apples sealed in 1.5l desiccator with 4ml each of acetal-dehyde or 95% of ethyl alcohol. In the third lot, apples were enclosed in larger desiccators of the capacity of 10l in which vessels containing 1, 3 or 5ml of acetaldehyde were placed separately. Res-. piration in term of μl/g/hr was measured by WAR-BURG apparatus at the temperature of 30°C by using 0.5g of diced blocks of peel and pulp of apple fruit treated with gasses above mentioned. 3. Ethylene gas evidently gave an after-ripe effect in concentrations lower than 1000 ppm, but in 5000ppm fruits became softened and discolored, but not scalded, with reduced uptake of oxygen but without appreciable change in the phase of respira-tion, i.e., R. Q. being unaffected. Ethylene in ordinary concentration seems to be not causal agency. 4. Vaporized alcohol also gave no effect on the fruit. Acetaldehyde, on the contrary, gave response to an appreciable degree along with its accumulation, developing a symptom quite identical with the natural scald. At its high concentration (5ml) the tissue breakdown will reach into the innermost part leaving only upper portion unaffected within 10 days. 5. The respiration of acetaldehyde-induced scald tissues of both peel and pulp shows a considerable depression in magnitude of oxygene uptake and carbon dioxide output, and smaller R. Q. 6. Agencies reducing the activity of respiration enzymes, such as NaF, monoiodoacetic acid, and malonic acid, are added to the acetaldehyde treated tissue and compared with healthy apple not exposed to acetaldehyde in treating with these agencies. The percentage inhibition of oxygen consumption of artificially scalded apple was reduced nearly one half as much as.that of healthy fruit so treated, so that in the scalded apple the oxygen must have been consumed in some other way than ordinary respira-tion. This is proved by an addition of oxidation-reduction reactants such as l-ascorbic acid or pyrocatechol, through which respiration is greatly increased in sick fruits than healthy ones in vitro. 7. The addition of succinate gave almost identical effect to sound or sick fruit in vitro, while the pyruvate caused sick fruit to generate unusually large amount of carbon dioxide, more than twice as much as that of the sound fruit. Metabolism of sick fruit, therefore, seems not necessarily enclosed within tricarboxylic acid cycle but the large amount of pyruvic acid consumption may have contributed to produce excessive acetaldehyde
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Claims 14
Claim · model-written summary
Ethylene at concentrations lower than 1000 ppm gave an after-ripe effect on apple fruit.
- Taxon
- apple fruits
Malus domesticat0 - Treatment
- in concentrations lower than 1000 ppme1
- Outcome
- after-ripe effecte1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e1“Ethylene gas evidently gave an after-ripe effect in concentrations lower than 1000 ppm, but in 5000ppm fruits became softened and discolored, but not scalded, with reduced uptake of oxygen but without appreciable change in the phase of respira-tion, i.e., R. Q. being unaffected”
Claim · model-written summary
Ethylene at 5000 ppm softened and discoloured apple fruit without causing scald.
- Taxon
- apple fruitsMalus domesticat0
- Treatment
- 5000ppme1
- Outcome
- fruits became softened and discolored, but not scaldede1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e1“Ethylene gas evidently gave an after-ripe effect in concentrations lower than 1000 ppm, but in 5000ppm fruits became softened and discolored, but not scalded, with reduced uptake of oxygen but without appreciable change in the phase of respira-tion, i.e., R. Q. being unaffected”
Claim · model-written summary
Ethylene at 5000 ppm reduced oxygen uptake of apple fruit tissue.
- Taxon
- apple fruitsMalus domesticat0
- Treatment
- 5000ppme1
- Outcome
- uptake of oxygene1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e1“Ethylene gas evidently gave an after-ripe effect in concentrations lower than 1000 ppm, but in 5000ppm fruits became softened and discolored, but not scalded, with reduced uptake of oxygen but without appreciable change in the phase of respira-tion, i.e., R. Q. being unaffected”
Claim · model-written summary
Ethylene at 5000 ppm left the respiratory quotient of apple fruit unaffected.
- Taxon
- apple fruitsMalus domesticat0
- Treatment
- 5000ppme1
- Outcome
- R. Q.e1
- Direction
- unaffectede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e1“Ethylene gas evidently gave an after-ripe effect in concentrations lower than 1000 ppm, but in 5000ppm fruits became softened and discolored, but not scalded, with reduced uptake of oxygen but without appreciable change in the phase of respira-tion, i.e., R. Q. being unaffected”
Claim · model-written summary
Ethylene at ordinary concentration is probably not the causal agent of apple scald.
- Taxon
- apple fruitsMalus domesticat0
- Treatment
- Ethylene in ordinary concentratione2
- Outcome
- causal agencye2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e2“Ethylene in ordinary concentration seems to be not causal agency”
Claim · model-written summary
Vaporized alcohol had no effect on apple fruit.
- Taxon
- apple fruitsMalus domesticat0
- Treatment
- Vaporized alcohole3
- Outcome
- effect on the fruite3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e3“Vaporized alcohol also gave no effect on the fruit”
Claim · model-written summary
Acetaldehyde produced a scald symptom almost identical to natural apple scald.
- Taxon
- apple fruitsMalus domesticat0
- Treatment
- Acetaldehydee4
- Outcome
- symptom quite identical with the natural scalde4
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e4“Acetaldehyde, on the contrary, gave response to an appreciable degree along with its accumulation, developing a symptom quite identical with the natural scald”
Claim · model-written summary
Acetaldehyde-induced scald tissue of apple showed depressed oxygen uptake and carbon dioxide output.
- Taxon
- apple fruitsMalus domesticat0
- Treatment
- acetaldehyde-induced scald tissuese5
- Outcome
- magnitude of oxygene uptake and carbon dioxide outpute5
- Direction
- depressione5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e5“The respiration of acetaldehyde-induced scald tissues of both peel and pulp shows a considerable depression in magnitude of oxygene uptake and carbon dioxide output, and smaller R. Q”
Claim · model-written summary
Acetaldehyde-induced scald tissue of apple had a smaller respiratory quotient.
- Taxon
- apple fruitsMalus domesticat0
- Treatment
- acetaldehyde-induced scald tissuese5
- Outcome
- R. Qe5
- Direction
- smallere5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e5“The respiration of acetaldehyde-induced scald tissues of both peel and pulp shows a considerable depression in magnitude of oxygene uptake and carbon dioxide output, and smaller R. Q”
Claim · model-written summary
Respiratory enzyme inhibitors reduced the oxygen-consumption inhibition in scalded apple by nearly half compared with healthy fruit.
- Taxon
- apple fruitsMalus domesticat0
- Treatment
- NaF, monoiodoacetic acid, and malonic acide7
- Outcome
- percentage inhibition of oxygen consumptione6
- Direction
- reduced nearly one half as much ase6
- Comparator
- that of healthy fruite6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e6“The percentage inhibition of oxygen consumption of artificially scalded apple was reduced nearly one half as much as.that of healthy fruit so treated”
e7“Agencies reducing the activity of respiration enzymes, such as NaF, monoiodoacetic acid, and malonic acid”
Claim · model-written summary
Oxidation-reduction reactants increased respiration of scalded apple in vitro more than that of healthy fruit.
- Taxon
- apple fruitsMalus domesticat0
- Treatment
- an addition of oxidation-reduction reactants such as l-ascorbic acid or pyrocatechole1
- Outcome
- respiratione1
- Direction
- greatly increasede1
- Comparator
- healthy onese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e1“This is proved by an addition of oxidation-reduction reactants such as l-ascorbic acid or pyrocatechol, through which respiration is greatly increased in sick fruits than healthy ones in vitro”
Claim · model-written summary
Succinate had an almost identical effect on sound and scalded apple fruit in vitro.
- Taxon
- apple fruitsMalus domesticat0
- Treatment
- addition of succinatee2
- Outcome
- effecte2
- Direction
- almost identicale2
- Comparator
- sound or sick fruite2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e2“The addition of succinate gave almost identical effect to sound or sick fruit in vitro, while the pyruvate caused sick fruit to generate unusually large amount of carbon dioxide, more than twice as much as that of the sound fruit”
Claim · model-written summary
Pyruvate made scalded apple fruit generate more than twice as much carbon dioxide as sound fruit.
- Taxon
- apple fruitsMalus domesticat0
- Treatment
- the pyruvatee2
- Outcome
- carbon dioxidee2
- Direction
- more than twice as much ase2
- Comparator
- that of the sound fruite2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e2“The addition of succinate gave almost identical effect to sound or sick fruit in vitro, while the pyruvate caused sick fruit to generate unusually large amount of carbon dioxide, more than twice as much as that of the sound fruit”
Claim · model-written summary
Pyruvic acid consumption may have contributed to the excessive acetaldehyde production of scalded apple fruit, since its metabolism may not follow the tricarboxylic acid cycle.
- Taxon
- apple fruitsMalus domesticat0
- Compound
- pyruvic acide3
- Outcome
- excessive acetaldehydee3
- Qualifier
- may have contributede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“apple fruits”
e3“Metabolism of sick fruit, therefore, seems not necessarily enclosed within tricarboxylic acid cycle but the large amount of pyruvic acid consumption may have contributed to produce excessive acetaldehyde”
The same questions in other papers
pyruvate · molecular: metabolites · Malus domestica (apple)Results agree
1 paper in the same direction as this paper
- no effect
acetaldehyde · disease · Malus domestica (apple)Results agree
2 papers in the same direction as this paper
- negative
- negative
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.