Claim · model-written summary
Cool fruit had higher ascorbic acid than warm fruit.
- Taxon
- strawberry
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Fragaria ×ananassat0 - Treatment
- cooler environmente0
- Outcome
- ascorbic acid concentrationse0
- Direction
- highere0
- Comparator
- warmer environmente0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“ascorbic acid concentrations in fruit grown in the cooler environment were higher compared to fruit grown in the warmer environment”
t0“strawberry”
Title
M. Josuttis; H. Dietrich; C.-D. Patz; et al. The Journal of Horticultural Science and Biotechnology 2011. doi:10.1080/14620316.2011.11512783
Other claims from this paper (12)
- Intervention effect Increasing air temperature reduced average strawberry fruit weight.
- Intervention effect Increasing soil temperature reduced average strawberry fruit weight.
- Intervention effect Temperature treatments did not significantly change fruit dry matter, soluble solids or titratable acidity.
- Intervention effect Cool treatment A produced lower total phenolics than warmer treatment B.
- Intervention effect Cool treatment A produced lower TEAC than warmer treatment B.
- Intervention effect Cool treatment A produced lower ORAC than warmer treatment B.
- Intervention effect Cool fruit had lower total monomeric anthocyanins and total pro-anthocyanidins than warm fruit.
- Intervention effect Cool fruit had lower total ellagitannins and kaempferol 3-glucoside-malonate than warm fruit.
- Intervention effect Soil heating in the warm treatment produced no additional fruit anthocyanin accumulation.
- Intervention effect Soil heating in the warm treatment produced no additional accumulation of other fruit phenolics.
- Intervention effect Soil heating was an exception for p-coumaroyl glucose accumulation.
- Intervention effect Pro-anthocyanidins were lower in fruit from heated soil.