Claim · model-written summary
ES-2 fermented product postponed the increase of relative electric activity in stored peach.
- Taxon
- peach
Prunus persicae0 - Treatment
- ES-2 fermented producte1
- Outcome
- relative electric activitye2
- Direction
- postpone the increasee2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hujinmilujuicy peach fruits”
e1“the treatment of ES-2 fermented product”
e2“postpone the increase of relative electric activity”
Title
Lei Shan-liang Food Science 2009
Other claims from this paper (5)
- Intervention effect ES-2 fermented product treatment reduced fruit decay in stored peach.
- Intervention effect ES-2 fermented product slowed the reduction of soluble solids, reducing sugars and vitamin C in stored peach.
- Intervention effect ES-2 fermented product inhibited respiratory rate and superoxide anion production in stored peach.
- Intervention effect ES-2 fermented product maintained SOD activity at a high level in stored peach.
- Intervention effect Some undesired color appeared on the surface of peach fruits treated with ES-2 fermented product.