Abstract
For the evaluation of storage stability of kiwifruit, the conditions of CA storage were based on the following gas compositions; 2% oxygen and 2, 4, 6% carbon dioxide, respectively. The results obtained from the experiment were as follows; The flesh softening was considerably reduced at the storage atmospheres of 4% plus 2% , and fruit firmness of 3.0kg was marked in this CA condition after storage for 180 days. The concentration of affected clearly on the respiration rate and organic acid compositions of kiwifruit during CA storage. The respiration rate at the storage condition of 6% was lower than those at 2 and 4% . Quinic and succinic acid contents were obviously increased in the kiwifruit stored at all the CA conditions studied. In comparision of the developed amounts of off-flavor substances, ethanol and acetaldehyde, depended upon the concentration of in the CA conditions, the larger amount were produced in the storage condition of higher concentration of . From the results mentioned above, it could be concluded that the optimum atmosphere combination for CA storage of kiwifruit was 4% plus 2% .
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Claims 8
Claim · model-written summary
The 4% plus 2% storage atmosphere considerably reduced flesh softening of kiwifruit.
- Taxon
- Kiwifruit
Actinidia deliciosat0 - Treatment
- storage atmospheres of 4% plus 2%e1
- Outcome
- flesh softeninge1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The flesh softening was considerably reduced at the storage atmospheres of 4% plus 2%”
t0“Kiwifruit (Actinidia chinensis Planch.)”
Claim · model-written summary
Kiwifruit firmness was 3.0 kg after 180 days of storage in the 4% plus 2% CA condition.
- Taxon
- KiwifruitActinidia deliciosat0
- Treatment
- this CA conditione2
- Outcome
- fruit firmnesse2
- Value
- 3.0kge2
- Qualifier
- after storage for 180 dayse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“fruit firmness of 3.0kg was marked in this CA condition after storage for 180 days”
t0“Kiwifruit (Actinidia chinensis Planch.)”
Claim · model-written summary
CO2 concentration in CA storage affected kiwifruit respiration rate; the direction is not stated.
- Taxon
- kiwifruitActinidia deliciosae3
- Treatment
- CA storagee3
- Outcome
- respiration ratee3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The concentration of affected clearly on the respiration rate and organic acid compositions of kiwifruit during CA storage”
Claim · model-written summary
CO2 concentration in CA storage affected kiwifruit organic acid compositions; the direction is not stated.
- Taxon
- kiwifruitActinidia deliciosae3
- Treatment
- CA storagee3
- Outcome
- organic acid compositionse3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The concentration of affected clearly on the respiration rate and organic acid compositions of kiwifruit during CA storage”
Claim · model-written summary
The respiration rate at 6% CO2 was lower than at 2% and 4% CO2.
- Taxon
- KiwifruitActinidia deliciosat0
- Treatment
- storage condition of 6%e4
- Outcome
- respiration ratee4
- Direction
- lowere4
- Comparator
- those at 2 and 4%e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“The respiration rate at the storage condition of 6% was lower than those at 2 and 4%”
t0“Kiwifruit (Actinidia chinensis Planch.)”
Claim · model-written summary
Quinic and succinic acid contents increased in kiwifruit stored under all CA conditions studied.
- Taxon
- kiwifruitActinidia deliciosae5
- Treatment
- all the CA conditions studiede5
- Outcome
- Quinic and succinic acid contentse5
- Direction
- increasede5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Quinic and succinic acid contents were obviously increased in the kiwifruit stored at all the CA conditions studied”
t0“Kiwifruit (Actinidia chinensis Planch.)”
Claim · model-written summary
Higher CO2 concentration in CA storage produced larger amounts of off-flavor substances, ethanol and acetaldehyde, in kiwifruit.
- Taxon
- KiwifruitActinidia deliciosat0
- Treatment
- the storage condition of higher concentration ofe6
- Outcome
- the developed amounts of off-flavor substances, ethanol and acetaldehydee7
- Direction
- largere6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“the larger amount were produced in the storage condition of higher concentration of”
e7“the developed amounts of off-flavor substances, ethanol and acetaldehyde”
t0“Kiwifruit (Actinidia chinensis Planch.)”
Claim · model-written summary
The optimum atmosphere combination for CA storage of kiwifruit was 4% plus 2%.
- Taxon
- kiwifruitActinidia deliciosae1
- Outcome
- optimum atmosphere combination for CA storagee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“it could be concluded that the optimum atmosphere combination for CA storage of kiwifruit was 4% plus 2%”
t0“Kiwifruit (Actinidia chinensis Planch.)”
The same questions in other papers
storage · quality: postharvest · Actinidia deliciosa (kiwifruit)Positive and negative results
23 papers in the same direction as this paper · 7 in the opposite direction
- negative
- negative
- negative
27 papers more in this group
See all 31 papers →storage · physiology: respiration · Actinidia deliciosa (kiwifruit)Results agree
2 papers in the same direction as this paper
- positive
- 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.