Abstract
SummaryThe changes in flavedo soluble sugars of lemon, Citrus limon (L.) Burm. cv. Eureka, to conditioning and heat treatment were determined. Raffinose significantly increased with 3–6 d conditioning at 15·C with 85% relative humidity but sucrose significantly decreased in flavedo of lemons after 6 d of conditioning. Glucose and fructose contents were not altered significantly. Heat treatment of lemons at 55·C for 5 min significantly increased sucrose content of flavedo, but the raffinose content was unaffected while glucose and fructose contents decreased slightly. The content of fructose in green lemon flavedo was significantly lower than in yellow lemon flavedo, but the content of glucose, sucrose and raffinose tended to be slightly higher. The probable involvement of soluble sugars of lemon flavedo in moderating stress and in protecting cellular membranes from temperature extremes and desiccation is discussed.
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Claims 8
Claim · model-written summary
Raffinose significantly increased in lemon flavedo after 3-6 days of conditioning at 15 C and 85% relative humidity.
- Taxon
- lemon
Citrus ×limont0 - Organ / stage
- flavedot0
- Treatment
- 3–6 d conditioning at 15·C with 85% relative humiditye0
- Outcome
- Raffinosee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Raffinose significantly increased with 3–6 d conditioning at 15·C with 85% relative humidity”
t0“flavedo soluble sugars of lemon”
Claim · model-written summary
Sucrose in lemon flavedo significantly decreased after 6 days of conditioning.
- Taxon
- lemonsCitrus ×limone1
- Organ / stage
- flavedoe1
- Treatment
- 6 d of conditioninge1
- Outcome
- sucrosee1
- Direction
- significantly decreasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“sucrose significantly decreased in flavedo of lemons after 6 d of conditioning”
t0“flavedo soluble sugars of lemon”
Claim · model-written summary
Glucose and fructose contents in lemon flavedo were not altered significantly by conditioning.
- Taxon
- lemonCitrus ×limont0
- Organ / stage
- flavedot0
- Treatment
- conditioninge0
- Outcome
- Glucose and fructose contentse2
- Direction
- not alterede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Raffinose significantly increased with 3–6 d conditioning at 15·C with 85% relative humidity”
e2“Glucose and fructose contents were not altered significantly”
t0“flavedo soluble sugars of lemon”
Claim · model-written summary
Heat treatment of lemons at 55 C for 5 min significantly increased sucrose content of flavedo.
- Taxon
- lemonsCitrus ×limone3
- Organ / stage
- flavedoe3
- Treatment
- Heat treatment of lemons at 55·C for 5 mine3
- Outcome
- sucrose contente3
- Direction
- significantly increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Heat treatment of lemons at 55·C for 5 min significantly increased sucrose content of flavedo”
t0“flavedo soluble sugars of lemon”
Claim · model-written summary
Heat treatment left raffinose content in lemon flavedo unaffected.
- Taxon
- lemonsCitrus ×limone3
- Treatment
- Heat treatmente3
- Outcome
- raffinose contente4
- Direction
- unaffectede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“but the raffinose content was unaffected while glucose and fructose contents decreased slightly”
e3“Heat treatment of lemons at 55·C for 5 min significantly increased sucrose content of flavedo”
t0“flavedo soluble sugars of lemon”
Claim · model-written summary
Heat treatment slightly decreased glucose and fructose contents in lemon flavedo.
- Taxon
- lemonsCitrus ×limone3
- Treatment
- Heat treatmente3
- Outcome
- glucose and fructose contentse4
- Direction
- decreased slightlye4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“but the raffinose content was unaffected while glucose and fructose contents decreased slightly”
e3“Heat treatment of lemons at 55·C for 5 min significantly increased sucrose content of flavedo”
t0“flavedo soluble sugars of lemon”
Claim · model-written summary
Fructose content in green lemon flavedo was significantly lower than in yellow lemon flavedo.
- Taxon
- lemonCitrus ×limone5
- Organ / stage
- green lemon flavedoe5
- Outcome
- content of fructosee5
- Direction
- significantly lowere5
- Comparator
- yellow lemon flavedoe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The content of fructose in green lemon flavedo was significantly lower than in yellow lemon flavedo”
Claim · model-written summary
Glucose, sucrose and raffinose contents tended to be slightly higher in green lemon flavedo than in yellow lemon flavedo.
- Taxon
- lemonCitrus ×limone5
- Organ / stage
- green lemon flavedoe5
- Outcome
- the content of glucose, sucrose and raffinosee6
- Direction
- slightly highere6
- Comparator
- yellow lemon flavedoe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“but the content of glucose, sucrose and raffinose tended to be slightly higher”
e5“The content of fructose in green lemon flavedo was significantly lower than in yellow lemon flavedo”
The same questions in other papers
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
- 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.