Claim · model-written summary
Hot water effect on total soluble solids was inconsistent
- Taxon
- Citrus paradisi
_Pompelino_Grapefruit_002.jpg?width=60)
Citrus ×paradisie0 - Treatment
- hot water (HW) dips (48 °C for 120 minutes)e1
- Outcome
- total soluble solidse7
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Pompelino_Grapefruit_002.jpg?width=500)
Verbatim
e0“`Marsh' grapefruit ( Citrus paradisi Macf.)”
e1“exposed to hot water (HW) dips (48 °C for 120 minutes) or exposed to controlled atmosphere (CA) of 10% or 16% CO 2”
e7“Compared to the control, CA resulted in a slight decrease in total soluble solids during storage, while the effect of HW was inconsistent”
Title
Thanaa M. Ezz; Mark A. Ritenour; Jeffrey K. Brecht Journal of the American Society for Horticultural Science 2004. doi:10.21273/jashs.129.4.0576
Other claims from this paper (13)
- Intervention effect Hot water dips greatly reduced peel pitting in grapefruit compared with the control
- Intervention effect Controlled atmosphere greatly reduced peel pitting in grapefruit compared with the control
- Association Hot water dips were associated with lower proline levels in grapefruit flavedo during storage
- Association Controlled atmosphere was associated with lower proline levels in grapefruit flavedo during storage
- Mechanism Hot water and elevated CO2 may reduce chilling-induced peel pitting by facilitating proline metabolism
- Intervention effect Hot water dips resulted in higher peel total soluble and nonreducing sugar levels
- Intervention effect Controlled atmosphere resulted in higher peel total soluble and nonreducing sugar levels
- Intervention effect Hot water effects on peel reducing sugar and free amino acid concentrations were not consistent
- Intervention effect Controlled atmosphere effects on peel reducing sugar and free amino acid concentrations were not consistent
- Intervention effect Hot water reduced juice titratable acidity in grapefruit
- Intervention effect Controlled atmosphere tended to increase juice TA in grapefruit
- Intervention effect Controlled atmosphere tended to increase juice ascorbic acid in grapefruit
- Intervention effect Controlled atmosphere resulted in a slight decrease in total soluble solids during storage compared with the control