Claim · model-written summary
Raising the temperature again after storage left oleocellosis development proceeding as normal.
- Treatment
- the temperature was raised again after storagee2
- Outcome
- oleocellosis developmente2
- Direction
- proceeded as normale2
CitrusNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“citrus fruit”
e2“when the temperature was raised again after storage, oleocellosis development proceeded as normal”
Title
B. L. Wild Australian Journal of Experimental Agriculture 1998. doi:10.1071/ea96070
Other claims from this paper (5)
- Intervention effect Temperatures below 10 °C reduced the rate of oleocellosis development in citrus fruit.
- Intervention effect Oxygen and carbon dioxide concentrations affect the rate and extent of rind blemish colour development in citrus fruit.
- Intervention effect Surface exposure to sunlight increased the susceptibility of citrus rind to the oil.
- Intervention effect Artificial wax coatings reduced oil damage by up to 35% in citrus fruit.
- Mechanism Variation in oleocellosis development is due not only to the pressure needed to break oil glands but also to the peel ability to tolerate the released oil.