Abstract
Heat treatment induces resistance to low temperature in horticultural crops. Changes in soluble protein and heat-stable protein (HSP) contents, the total soluble solids (TSS), titratable acidity (TA), reducing sugar, weight loss and firmness of honey peach (cv. Hujingmilu) during heat treatment and refrigerated storage were investigated. Low-temperature storage alone led to decreasing of TA and reducing sugar and caused severe fresh mealiness. The hot-air treatment before low temperature combined with the use of a plastic bag (thickness of 0.03 mm) could counteract this effect. Heat treatment before refrigerated storage increased both soluble protein and HSP contents, and the ratio of heat-stable to soluble protein. The most favorable effect was obtained with 46 °C for 30 minutes. In addition, heat treatment before storage retarded the increase in fruit firmness, maintained the highest contents of the TSS and reducing sugar and inhibited the decline of TA during refrigerated storage. Treatment for 30 minutes at 46 °C before low-temperature storage in combination with a 0.03-mm plastic bag might be a useful technique to alleviate chilling injury (CI) and maintain honey peach fruit quality during cold storage.
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Claims 9
Claim · model-written summary
Cold storage alone decreased titratable acidity and reducing sugar.
- Taxon
- peach
Prunus persicat0 - Treatment
- Low-temperature storage alonee0
- Outcome
- TA and reducing sugare0
- Direction
- decreasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low-temperature storage alone led to decreasing of TA and reducing sugar and caused severe fresh mealiness.”
t0“Peach”
t1“Peach”
Claim · model-written summary
Cold storage alone caused severe fresh mealiness.
- Taxon
- peachPrunus persicat0
- Treatment
- Low-temperature storage alonee0
- Outcome
- severe fresh mealinesse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low-temperature storage alone led to decreasing of TA and reducing sugar and caused severe fresh mealiness.”
t0“Peach”
t1“Peach”
Claim · model-written summary
Hot air before cold storage with a plastic bag counteracted the storage effects.
- Taxon
- peachPrunus persicat0
- Treatment
- hot-air treatment before low temperature combined with the use of a plastic bag (thickness of 0.03 mm)e0
- Outcome
- counteract this effecte0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The hot-air treatment before low temperature combined with the use of a plastic bag (thickness of 0.03 mm) could counteract this effect.”
t0“Peach”
t1“Peach”
Claim · model-written summary
Heat treatment increased soluble and heat-stable protein contents and their ratio.
- Taxon
- peachPrunus persicat0
- Treatment
- Heat treatment before refrigerated storagee0
- Outcome
- soluble protein and HSP contents, and the ratio of heat-stable to soluble proteine0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat treatment before refrigerated storage increased both soluble protein and HSP contents, and the ratio of heat-stable to soluble protein.”
t0“Peach”
t1“Peach”
Claim · model-written summary
The most favorable heat treatment was 46 °C for 30 minutes.
- Taxon
- peachPrunus persicat0
- Treatment
- 46 °C for 30 minutese0
- Outcome
- most favorable effecte0
- Direction
- most favorablee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The most favorable effect was obtained with 46 °C for 30 minutes.”
t0“Peach”
t1“Peach”
Claim · model-written summary
Heat treatment before storage retarded the increase in fruit firmness.
- Taxon
- peachPrunus persicat0
- Treatment
- heat treatment before storagee0
- Outcome
- fruit firmnesse0
- Direction
- retarded the increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“heat treatment before storage retarded the increase in fruit firmness”
t0“Peach”
t1“Peach”
Claim · model-written summary
Heat treatment maintained the highest total soluble solids and reducing sugar contents.
- Taxon
- peachPrunus persicat0
- Treatment
- heat treatment before storagee1
- Outcome
- contents of the TSS and reducing sugare0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maintained the highest contents of the TSS and reducing sugar”
e1“heat treatment before storage retarded the increase in fruit firmness”
t0“Effect of Heat Treatment on Protein Content and the Quality of ‘Hujingmilu’ Peach [Prunus persica (L.) Batsch]”
t1“Effect of Heat Treatment on Protein Content and the Quality of ‘Hujingmilu’ Peach [Prunus persica (L.) Batsch]”
Claim · model-written summary
Heat treatment inhibited the decline in titratable acidity.
- Taxon
- peachPrunus persicat0
- Treatment
- Heat Treatmentt1
- Outcome
- TAe0
- Direction
- inhibited the declinee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“inhibited the decline of TA during refrigerated storage”
t0“Effect of Heat Treatment on Protein Content and the Quality of ‘Hujingmilu’ Peach [Prunus persica (L.) Batsch]”
t1“Effect of Heat Treatment on Protein Content and the Quality of ‘Hujingmilu’ Peach [Prunus persica (L.) Batsch]”
Claim · model-written summary
The authors suggest 46 °C for 30 minutes plus a plastic bag to alleviate chilling injury and maintain peach quality.
Verbatim
e0“Treatment for 30 minutes at 46 °C before low-temperature storage in combination with a 0.03-mm plastic bag might be a useful technique to alleviate chilling injury (CI) and maintain honey peach fruit quality during cold storage.”
The same questions in other papers
heat · quality: postharvest · Prunus persica (peach)Results differ
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- negative
- negative
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- positive
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heat · quality: sugar starch · Prunus persica (peach)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
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See all 6 papers →storage · quality: sugar starch · Prunus persica (peach)Positive and negative results
5 papers in the same direction as this paper · 12 in the opposite direction
- no effect
- negative
- negative
14 papers more in this group
See all 18 papers →storage · quality: postharvest · Prunus persica (peach)Positive and negative results
48 papers in the same direction as this paper · 9 in the opposite direction · 1 reporting no difference from an alternative
- no effect
- no effect
- negative
55 papers more in this group
See all 59 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.