Abstract
Fruits of the late-ripening peach cultivar "Wanmi" were bagged at the early period of fruit endocarp hardening, and the bags were removed 1 wk before maturity harvest. The effects of bagging on volatile compounds and polyphenols were studied. Total volatiles and the sum of C(6) compounds, esters from bagged fruits were significantly lower than from nonbagged fruits from the beginning of the final rapid fruit growth stage to maturity. As the most dominant compounds of C(6) compounds and esters, the lower contents of hexanal, trans-2-hexenal, hexyl acetate, cis-3-hexenyl acetate, and trans-2-hexenyl acetate attributed to the lower content of C(6) compounds and esters in bagged fruit. γ-Hexalactone and δ-decalactone were produced earlier in bagged fruits than in nonbagged ones, suggesting that bagging accelerates fruit maturity. Level of γ-decalactone in bagged fruits was significantly lower than in nonbagged fruits at 159 days after full blossom (DAFB), so did δ-decalactone at 166 DAFB. Bagging did not affect chlorogenic acid and catechol contents of either fruit peel or flesh, nor did it affect contents of keracyanin or quercetin-3-rutinoside in fruit flesh during fruit development. However, keracyanin and quercetin-3-rutinoside levels were significantly reduced in bagged fruit peels before ripening compared to nonbagged fruit peels. Considering the large changes in volatiles and polyphenols, the key stage for "Wanmi" fruit maturity was between 126 DAFB and 147 DAFB, about 1 mo ahead of maturity.
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Claims 8
Claim · model-written summary
Bagged peaches had significantly lower total volatiles, C(6) compounds and esters from rapid fruit growth to maturity.
- Taxon
- Peaches
Prunus persicat0 - Material
- Wanmit0
- Treatment
- bagged fruitse0
- Outcome
- Total volatiles and the sum of C(6) compounds, esterse0
- Direction
- lowere0
- Qualifier
- from the beginning of the final rapid fruit growth stage to maturitye0
- Comparator
- nonbagged fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total volatiles and the sum of C(6) compounds, esters from bagged fruits were significantly lower than from nonbagged fruits from the beginning of the final rapid fruit growth stage to maturity”
t0““Wanmi” Peaches”
Claim · model-written summary
Bagging lowered the five named dominant C(6) compounds and esters.
- Taxon
- PeachesPrunus persicat0
- Treatment
- bagged fruite0
- Outcome
- contents of hexanal, trans-2-hexenal, hexyl acetate, cis-3-hexenyl acetate, and trans-2-hexenyl acetatee0
- Direction
- lowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the lower contents of hexanal, trans-2-hexenal, hexyl acetate, cis-3-hexenyl acetate, and trans-2-hexenyl acetate attributed to the lower content of C(6) compounds and esters in bagged fruit”
t0“Peaches”
Claim · model-written summary
Bagging led to earlier production of γ-hexalactone and δ-decalactone.
- Taxon
- PeachesPrunus persicat0
- Treatment
- bagged fruitse0
- Outcome
- γ-Hexalactone and δ-decalactonee0
- Direction
- earliere0
- Comparator
- nonbagged onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“γ-Hexalactone and δ-decalactone were produced earlier in bagged fruits than in nonbagged ones”
t0“Peaches”
Claim · model-written summary
Bagged fruit had significantly lower γ-decalactone at 159 DAFB.
- Taxon
- PeachesPrunus persicat0
- Treatment
- bagged fruitse0
- Outcome
- Level of γ-decalactonee0
- Direction
- lowere0
- Qualifier
- 159 days after full blossom (DAFB)e0
- Comparator
- nonbagged fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Level of γ-decalactone in bagged fruits was significantly lower than in nonbagged fruits at 159 days after full blossom (DAFB)”
t0“Peaches”
Claim · model-written summary
Bagging did not change chlorogenic acid and catechol in peel or flesh.
- Taxon
- PeachesPrunus persicat0
- Organ / stage
- fruit peel or fleshe0
- Treatment
- Bagginge0
- Outcome
- chlorogenic acid and catechol contentse0
- Direction
- did not affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Bagging did not affect chlorogenic acid and catechol contents of either fruit peel or flesh”
t0“Peaches”
Claim · model-written summary
Bagging did not change keracyanin or quercetin-3-rutinoside in flesh.
- Taxon
- PeachesPrunus persicat0
- Organ / stage
- fruit fleshe0
- Treatment
- Bagginge1
- Outcome
- contents of keracyanin or quercetin-3-rutinosidee0
- Direction
- nor did it affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“nor did it affect contents of keracyanin or quercetin-3-rutinoside in fruit flesh during fruit development”
e1“Bagging did not affect chlorogenic acid”
t0“Peaches”
Claim · model-written summary
Bagging significantly reduced keracyanin and quercetin-3-rutinoside in peels before ripening.
- Taxon
- PeachesPrunus persicat0
- Treatment
- bagged fruit peelse0
- Outcome
- keracyanin and quercetin-3-rutinoside levelse0
- Direction
- reducede0
- Qualifier
- before ripeninge0
- Comparator
- nonbagged fruit peelse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“keracyanin and quercetin-3-rutinoside levels were significantly reduced in bagged fruit peels before ripening compared to nonbagged fruit peels”
t0“Peaches”
Claim · model-written summary
Authors identified 126 to 147 DAFB as a key maturity stage for Wanmi fruit.
- Taxon
- PeachesPrunus persicat0
- Material
- Wanmie0
- Outcome
- key stage for "Wanmi" fruit maturitye0
- Value
- between 126 DAFB and 147 DAFBe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the key stage for "Wanmi" fruit maturity was between 126 DAFB and 147 DAFB, about 1 mo ahead of maturity”
t0“Peaches”
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See all 6 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.