Claim · model-written summary
Naturalization (gradual warming) prevented the rapid rise of respiration compared with direct transfer to 20°C.
- Taxon
- Satsuma oranges
Citrus unshiue0 - Treatment
- Naturalizatione1
- Outcome
- rise of respiratione1
- Direction
- preventede1
- Comparator
- fruits transferred directly to 20°Ce2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature Satsuma oranges (Citrus unshiu Marc.)”
e1“Naturalization, in which the temperature of fruits rised gradually, prevented the rapid rise of respiration”
e2“than those of fruits transferred directly to 20°C”
Title
Influence of Temperature on the Storage of Satsuma Orange
Susumu MIZUNO; Tamotsu TANIGUCHI Journal of the Japanese Society for Horticultural Science 1972. doi:10.2503/jjshs.41.207
Other claims from this paper (14)
- Association At 20°C, decay by stem-end rot increased rapidly after 60 days of storage.
- Association Fruit stored at 10°C kept its keeping qualities for a longer period, 120 days.
- Association At 2°C, decay by penicillium mold increased after 120 days of storage.
- Association At 5°C, decay by penicillium mold increased after 160 days of storage.
- Association At 2°C, respiration showed a pronounced decrease soon after storage began.
- Association Below 6°C, ascorbic acid and sugar concentration of juice remained approximately the same as before storage.
- Association Below 6°C, total acids and sugar concentration decreased remarkably, even in undecayed fruit at the end of storage.
- Association At 2°C, volatile substance evolution increased with the development of chilling injury.
- Association CO2 production of fruit transferred to 20°C increased for the first 8-12 hours.
- Association CO2 production of fruit transferred to 20°C then decreased.
- Association Low temperature during storage resulted in a notable decrease of chemical compositions in juice after transfer to 20°C.
- Intervention effect Naturalization gave fewer decayed fruits and a smaller decrease of chemical compositions than direct transfer to 20°C.
- Association At 2°C, fruit showed symptoms of chilling injury from the middle of April.
- Association At 20°C, marked shriveling appeared on the peel of fruit.