Abstract
Abstract Ethylene production of ‘Bartlett’ pears ( Pyrus communis L.) was suppressed by 1 % O 2 during storage at − 1°C. Elevated CO 2 concentrations further suppressed ethylene production. Organic acids were retained at higher levels in fruits stored in 1% O 2 than in those stored in air, and elevated CO 2 concentrations in 1% O 2 -enhanced acid retention. Both malic and citric acids decreased linearly during 8 days of ripening at 20° regardless of previous storage conditions. The suppression of ethylene production and the retention of organic acids implied a beneficial effect of elevated CO 2 in storage of ‘Bartlett’ pears at 1% O 2 . Fruit stored in 1% O 2 at −1° for 4 months developed brown-core regardless of CO 2 levels in the storage, but the incidence of the disorder was enhanced when CO 2 level in the storage was ≥2%. This preliminary study indicated that ‘Bartlett’ pears grown in the Hood River district of Oregon could be stored at −1° for 4 months in 1% O 2 with CO 2 at <1.5% with a minimum risk of brown-core development.
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Claims 8
Claim · model-written summary
Ethylene production of 'Bartlett' pears was suppressed by 1% O2 during storage at -1 C.
- Taxon
- Pyrus communis L.
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise0 - Material
- Bartlette0
- Treatment
- 1 % O 2e0
- Outcome
- Ethylene productione0
- Direction
- suppressede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“Ethylene production of ‘Bartlett’ pears ( Pyrus communis L.) was suppressed by 1 % O 2”
Claim · model-written summary
Elevated CO2 concentrations further suppressed ethylene production in stored pears.
PyrusNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pears in Low-oxygen Storage”
e0“Elevated CO 2 concentrations further suppressed ethylene production”
Claim · model-written summary
Organic acids were retained at higher levels in pear fruits stored in 1% O2 than in those stored in air.
- Organ / stage
- fruitse0
- Treatment
- 1% O 2e0
- Outcome
- Organic acids were retainede0
- Direction
- highere0
- Comparator
- aire0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pears in Low-oxygen Storage”
e0“Organic acids were retained at higher levels in fruits stored in 1% O 2 than in those stored in air”
Claim · model-written summary
Elevated CO2 concentrations in 1% O2 enhanced acid retention in stored pears.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pears in Low-oxygen Storage”
e0“elevated CO 2 concentrations in 1% O 2 -enhanced acid retention”
Claim · model-written summary
Malic and citric acids decreased linearly during 8 days of ripening at 20 degrees regardless of previous storage conditions.
- Outcome
- malic and citric acidse0
- Direction
- decreasede0
- Qualifier
- regardless of previous storage conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pears in Low-oxygen Storage”
e0“Both malic and citric acids decreased linearly during 8 days of ripening at 20° regardless of previous storage conditions”
Claim · model-written summary
Pears stored in 1% O2 at -1 degrees for 4 months developed brown-core regardless of CO2 levels in the storage.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pears in Low-oxygen Storage”
e0“developed brown-core regardless of CO 2 levels in the storage”
Claim · model-written summary
The incidence of brown-core was enhanced when the CO2 level in the storage was 2% or higher.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pears in Low-oxygen Storage”
e0“the incidence of the disorder was enhanced when CO 2 level in the storage was ≥2%”
Claim · model-written summary
The authors conclude that Bartlett pears from the Hood River district of Oregon could be stored at -1 degrees for 4 months in 1% O2 with CO2 below 1.5% with minimum risk of brown-core.
- Outcome
- stored at −1° for 4 months in 1% O 2 with CO 2 at <1.5%e0
- Setting
- Hood River district of Oregone0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pears grown in the Hood River district of Oregon could be stored at −1° for 4 months in 1% O 2 with CO 2 at <1.5% with a minimum risk of brown-core development”
The same questions in other papers
storage · disease · Pyrus (pears)Positive and negative results
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- positive
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See all 9 papers →co2 · physiology: hormones · Pyrus (pears)Results agree
1 paper in the same direction as this paper
- positive
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.