Claim · model-written summary
Fruit stored at 10°C kept its keeping qualities for a longer period, 120 days.
- Taxon
- Satsuma oranges
Citrus unshiue0 - Treatment
- stored at 10°Ce2
- Outcome
- keeping qualitiese2
- Direction
- maintainede2
- Value
- 120 dayse2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature Satsuma oranges (Citrus unshiu Marc.)”
e2“Although the fruits stored at 10°C maintained its keeping qualities for a longer period (120 days)”
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 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 (gradual warming) prevented the rapid rise of respiration compared with direct 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.