Abstract
SummaryVolatile emanation from whole lemon fruits was determined following hot-water or cold treatments to examine the relationship between liberation of essential oils from the oil glands and the deleterious effects of these treatments. Headspace analysis indicated that β-pinene, d-limonene and -γ-terpinene were the most abundant volátiles, comprising 8, 42 and 21%, respectively, of the total amount. Due to its abundance, d-limonene was selected as the essential oil component to be quantified following treatment. Hot-water treatments for 10 min at 48°C and below were non-injurious to both yellow and green fruit, with injury in the form of lesions on the rind beginning to occur at 50°C (yellow) and 52°C (green), and increasing in severity up to 58°C, the highest temperature tested. D-limonene emanation increased correspondingly with increasing injury. Green lemons were injured more severely than yellow and tended to release more d-limonene, especially at higher temperatures. Curing at 15 and 20°C for 6 d reduced injury to green lemons treated with hot water at 54°C, but was ineffective at 58°C. No significant differences were present in d-limonene emanation between cured and non-cured fruit at 54 or 58°C. Storage of fruit for 18 d at 7°C following hot water treatment at 58°C doubled the amount of d-limonene detected during measurement, indicating the increased release of d-limonene as rind damage developed. Cold treatment at 1°C for 4-5 weeks, followed by one week at 20°C, caused the development of chilling injury lesions on the rind. In comparison to lemons stored for the same durations at a non-injurious temperature of 7°C, chilling-damaged fruit released d-limonene in far greater amounts. Overall, injury due to hot-water or cold treatments was associated with increased d-limonene release.
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Claims 15
Claim · model-written summary
In the headspace of whole lemon fruits, β-pinene, d-limonene and γ-terpinene were the most abundant volatiles, comprising 8, 42 and 21% of the total.
- Taxon
- lemon
Citrus ×limone0 - Outcome
- β-pinene, d-limonene and -γ-terpinene were the most abundant volátilese1
- Value
- 8, 42 and 21%e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e1“Headspace analysis indicated that β-pinene, d-limonene and -γ-terpinene were the most abundant volátiles, comprising 8, 42 and 21%, respectively, of the total amount”
Claim · model-written summary
Hot-water treatments for 10 min at 48°C and below were non-injurious to yellow and green lemon fruit.
- Taxon
- lemonCitrus ×limone0
- Treatment
- Hot-water treatments for 10 min at 48°C and belowe2
- Outcome
- injurye2
- Direction
- non-injuriouse2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e2“Hot-water treatments for 10 min at 48°C and below were non-injurious to both yellow and green fruit, with injury in the form of lesions on the rind”
Claim · model-written summary
Rind lesion injury began at 50°C in yellow lemons after hot-water treatment.
- Taxon
- lemonCitrus ×limone0
- Treatment
- hot-watere0
- Outcome
- lesions on the rinde3
- Direction
- beginning to occure3
- Value
- 50°C (yellow)e3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e3“injury in the form of lesions on the rind beginning to occur at 50°C (yellow) and 52°C (green), and increasing in severity up to 58°C, the highest temperature tested”
Claim · model-written summary
Rind lesion injury began at 52°C in green lemons after hot-water treatment.
- Taxon
- lemonCitrus ×limone0
- Treatment
- hot-watere0
- Outcome
- lesions on the rinde3
- Direction
- beginning to occure3
- Value
- 52°C (green)e3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e3“injury in the form of lesions on the rind beginning to occur at 50°C (yellow) and 52°C (green), and increasing in severity up to 58°C, the highest temperature tested”
Claim · model-written summary
Rind injury severity increased with hot-water temperature up to 58°C, the highest temperature tested.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e3“injury in the form of lesions on the rind beginning to occur at 50°C (yellow) and 52°C (green), and increasing in severity up to 58°C, the highest temperature tested”
Claim · model-written summary
Green lemons were injured more severely than yellow lemons.
- Taxon
- lemonCitrus ×limone0
- Outcome
- injurede4
- Direction
- more severelye4
- Comparator
- yellowe4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e4“Green lemons were injured more severely than yellow and tended to release more d-limonene, especially at higher temperatures”
Claim · model-written summary
Green lemons tended to release more d-limonene than yellow lemons, especially at higher temperatures.
- Taxon
- lemonCitrus ×limone0
- Outcome
- d-limonenee4
- Direction
- moree4
- Qualifier
- especially at higher temperaturese4
- Comparator
- yellowe4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e4“Green lemons were injured more severely than yellow and tended to release more d-limonene, especially at higher temperatures”
Claim · model-written summary
Curing at 15 and 20°C for 6 d reduced injury to green lemons treated with hot water at 54°C.
- Taxon
- lemonCitrus ×limone0
- Treatment
- Curing at 15 and 20°C for 6 de5
- Outcome
- injurye5
- Direction
- reducede5
- Value
- 54°Ce5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e5“Curing at 15 and 20°C for 6 d reduced injury to green lemons treated with hot water at 54°C, but was ineffective at 58°C”
Claim · model-written summary
Curing at 15 and 20°C for 6 d was ineffective at reducing injury to green lemons treated with hot water at 58°C.
- Taxon
- lemonCitrus ×limone0
- Treatment
- Curing at 15 and 20°C for 6 de5
- Outcome
- injurye5
- Direction
- ineffectivee5
- Value
- 58°Ce5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e5“Curing at 15 and 20°C for 6 d reduced injury to green lemons treated with hot water at 54°C, but was ineffective at 58°C”
Claim · model-written summary
Curing did not change d-limonene emanation between cured and non-cured lemon fruit at 54 or 58°C.
- Taxon
- lemonCitrus ×limone0
- Treatment
- curede6
- Outcome
- d-limonene emanatione6
- Direction
- No significant differencese6
- Comparator
- non-cured fruite6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e6“No significant differences were present in d-limonene emanation between cured and non-cured fruit at 54 or 58°C”
Claim · model-written summary
Storage for 18 d at 7°C after hot-water treatment at 58°C doubled the amount of d-limonene detected.
- Taxon
- lemonCitrus ×limone0
- Treatment
- Storage of fruit for 18 d at 7°C following hot water treatment at 58°Ce7
- Outcome
- amount of d-limonene detectede7
- Direction
- doublede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e7“Storage of fruit for 18 d at 7°C following hot water treatment at 58°C doubled the amount of d-limonene detected during measurement”
Claim · model-written summary
Cold treatment at 1°C for 4-5 weeks, followed by one week at 20°C, caused chilling injury lesions on the rind of lemons.
- Taxon
- lemonCitrus ×limone0
- Treatment
- Cold treatment at 1°C for 4-5 weeks, followed by one week at 20°Ce1
- Outcome
- chilling injury lesionse1
- Comparator
- a non-injurious temperature of 7°Ce2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e1“Cold treatment at 1°C for 4-5 weeks, followed by one week at 20°C, caused the development of chilling injury lesions on the rind”
e2“In comparison to lemons stored for the same durations at a non-injurious temperature of 7°C, chilling-damaged fruit released d-limonene in far greater amounts”
Claim · model-written summary
Chilling-damaged lemons released far greater amounts of d-limonene than lemons stored at 7°C.
- Taxon
- lemonCitrus ×limone0
- Treatment
- Cold treatment at 1°Ce1
- Outcome
- d-limonenee2
- Direction
- far greatere2
- Comparator
- a non-injurious temperature of 7°Ce2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e1“Cold treatment at 1°C for 4-5 weeks, followed by one week at 20°C, caused the development of chilling injury lesions on the rind”
e2“In comparison to lemons stored for the same durations at a non-injurious temperature of 7°C, chilling-damaged fruit released d-limonene in far greater amounts”
Claim · model-written summary
Injury due to hot-water or cold treatments was associated with increased d-limonene release.
- Taxon
- lemonCitrus ×limone0
- Treatment
- hot-water or cold treatmentse3
- Outcome
- d-limonene releasee3
- Direction
- increasede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e3“Overall, injury due to hot-water or cold treatments was associated with increased d-limonene release”
Claim · model-written summary
D-limonene emanation increased correspondingly with increasing injury.
- Taxon
- lemonCitrus ×limone0
- Treatment
- increasing injurye4
- Compound
- D-limonenee4
- Outcome
- D-limonene emanatione4
- Direction
- increasede4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments”
e4“D-limonene emanation increased correspondingly with increasing injury”
The same questions in other papers
cold · molecular: metabolites · Citrus x limon (lemon)Positive and negative results
2 in the opposite direction
- positive
- positive
heat · molecular: metabolites · Citrus x limon (lemon)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- positive
- no effect
storage · molecular: metabolites · Citrus x limon (lemon)Positive and negative results
3 in the opposite direction
- positive
- positive
- positive
heat · disease · Citrus x limon (lemon)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
cold · crop injury · Citrus x limon (lemon)Positive and negative results
3 in the opposite direction
- positive
- positive
- positive
heat · crop injury · Citrus x limon (lemon)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- positive
- negative
- positive
2 papers more in this group
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.