Claim · model-written summary
Relaxation was relatively insensitive to organic acid and soluble pectin changes at usual fruit concentrations.
- Taxon
- kiwifruit
Actinidia deliciosat0 - Outcome
- relatively insensitivee0
- Qualifier
- organic acids and soluble pectine0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“relatively insensitive to changes in organic acids and soluble pectin at concentrations normally found in fruit”
t0“kiwifruit”
Title
Quantitative nmr imaging of kiwifruit (actinidia deliciosa) during growth and ripening
Christopher J Clark; Lynley N Drummond; Janet S MacFall Journal of the Science of Food and Agriculture 1998. doi:10.1002/(sici)1097-0010(199811)78:3<349::aid-jsfa125>3.0.co;2-x
Other claims from this paper (10)
- Observation Both relaxation parameters showed temporal trends and differences among fruit tissues.
- Association Relaxation measures showed no consistent association with sugars, soluble solids, or nutrients.
- Observation Total free sugar concentration in flesh increased 200% after harvest.
- Observation Soluble solids increased 68% after harvest.
- Observation Relaxation times remained unaltered despite compositional changes.
- Observation A second investigation repeated the observations in A arguta fruit.
- Observation In A arguta, SSC increased 125% during 15-day ripening.
- Observation In A arguta, self-diffusion declined 7–14% from harvest values.
- Observation Solutions and juices showed relaxation sensitivity to increasing sugar composition.
- Method / resource The authors infer MR image relaxation may respond weakly to large composition changes.