Abstract
This study was conducted to evaluate the efficacy of high CO₂ pre-treatment on quality of ‘Kurakatawase’ peach fruits. High levels of CO₂ (60 and 100%) were applied on fruits at 20℃ for 3 and 6 h. Changes in factors of fruits quality, respiratory rate, ethylene production, decay, soluble solids content (SSC), and titratable acidity of fruits during shelf life at 20℃, were investigated. No significant differences in respiration rate, ethylene production, and hardness were observed between the high CO₂-treated and non-treated fruits during shelf life. Fruits quality parameters such as SSC and titratable acidity were higher in CO₂-treated fruits compared with non-treated fruits. The high CO₂ pre-treatments significantly reduced decay of fruits. Fruits treated with 60% CO₂ for 6 h showed the best score in sweetness and overal palatability. Treatment of 100% CO₂ for over 3 h, which showed inhibiting effect on the decay of fruits, accompanied off-flavor by residual CO₂ in flesh. Pre-treatment of 60% CO₂ for 6 h, therefore, could be used as a good control of postharvest quality of ‘Kurakatawase’ peach fruits without off-flavor.
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Claims 7
Claim · model-written summary
High CO₂ treatment showed no significant difference in respiration rate, ethylene production or hardness versus untreated fruit.
- Taxon
- peach
Prunus persicat0 - Treatment
- high CO₂-treatede0
- Outcome
- respiration rate, ethylene production, and hardnesse0
- Direction
- No significant differencese0
- Qualifier
- during shelf lifee0
- Comparator
- non-treated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No significant differences in respiration rate, ethylene production, and hardness were observed between the high CO₂-treated and non-treated fruits during shelf life.”
t0“peach”
Claim · model-written summary
CO₂-treated peach fruit had higher SSC and titratable acidity than untreated fruit.
- Taxon
- peachPrunus persicat0
- Treatment
- CO₂-treated fruitse0
- Outcome
- SSC and titratable aciditye0
- Direction
- highere0
- Comparator
- non-treated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits quality parameters such as SSC and titratable acidity were higher in CO₂-treated fruits compared with non-treated fruits.”
t0“peach”
Claim · model-written summary
High CO₂ pretreatment significantly reduced peach fruit decay.
- Taxon
- peachPrunus persicat0
- Treatment
- high CO₂ pre-treatmentse0
- Outcome
- decay of fruitse0
- Direction
- reducede0
- Comparator
- non-treated fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The high CO₂ pre-treatments significantly reduced decay of fruits.”
t0“peach”
e1“compared with non-treated fruits”
Claim · model-written summary
Fruit receiving 60% CO₂ for 6 h scored best for sweetness and overall palatability.
- Taxon
- peachPrunus persicat0
- Treatment
- 60% CO₂ for 6 he0
- Outcome
- sweetness and overal palatabilitye0
- Direction
- beste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits treated with 60% CO₂ for 6 h showed the best score in sweetness and overal palatability.”
t0“peach”
Claim · model-written summary
Treatment with 100% CO₂ for over 3 h inhibited fruit decay.
- Taxon
- peachPrunus persicat0
- Treatment
- 100% CO₂ for over 3 he0
- Outcome
- decay of fruitse0
- Direction
- inhibitinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatment of 100% CO₂ for over 3 h, which showed inhibiting effect on the decay of fruits”
t0“peach”
Claim · model-written summary
Treatment with 100% CO₂ for over 3 h caused off-flavor from residual CO₂ in flesh.
- Taxon
- peachPrunus persicat0
- Treatment
- 100% CO₂ for over 3 he0
- Outcome
- off-flavore0
- Qualifier
- residual CO₂ in fleshe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatment of 100% CO₂ for over 3 h, which showed inhibiting effect on the decay of fruits, accompanied off-flavor by residual CO₂ in flesh.”
t0“peach”
Claim · model-written summary
The authors recommend 60% CO₂ for 6 h to control postharvest peach quality without off-flavor.
- Taxon
- peachPrunus persicae0
- Material
- ‘Kurakatawase’e0
- Treatment
- 60% CO₂ for 6 he0
- Outcome
- good control of postharvest qualitye0
- Qualifier
- without off-flavore0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pre-treatment of 60% CO₂ for 6 h, therefore, could be used as a good control of postharvest quality of ‘Kurakatawase’ peach fruits without off-flavor.”
The same questions in other papers
co2 · disease · Prunus persica (peach)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
co2 · physiology: hormones · Prunus persica (peach)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- positive
- no effect
- 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.