Claim · model-written summary
Ripe fruit stored under CA at 7 °C had higher rot incidence than at 5 °C.
- Taxon
- Avocado
Persea americanat0 - Treatment
- CA at 7 °Ce0
- Outcome
- incidence of rots in ripe fruite0
- Direction
- highere0
- Comparator
- at 5 °Ce0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storing fruit in CA at 7 °C rather than at 5 °C was the higher incidence of rots in ripe fruit”
t0“Avocado Fruit”
Title
Jeremy Burdon; David Billing; Paul Pidakala HortScience 2017. doi:10.21273/hortsci12070-17
Other claims from this paper (9)
- Intervention effect Raising controlled-atmosphere storage temperature from 5 to 7 °C did not significantly change immediate skin color, firmness, or skin disorders.
- Intervention effect Both controlled-atmosphere regimes gave better fruit quality than air storage at 5 °C.
- Intervention effect Controlled atmosphere at 7 °C retarded ripening less effectively than at 5 °C.
- Intervention effect After four weeks, fruit from both controlled-atmosphere regimes took longer to ripen than air-stored fruit.
- Intervention effect After six weeks, ripening time was similar for CA at 7 °C and air at 5 °C.
- Observation After six weeks, CA at 5 °C fruit took longest to ripen.
- Intervention effect Diffuse flesh discoloration was higher after air storage than after either CA regime.
- Intervention effect Rot incidence was lower in air-stored fruit than in CA fruit at 7 °C.
- Recommendation Use of warmer CA storage depends on duration and rot risk.