Claim · model-written summary
The authors conclude that CA inhibited enzymatic browning, delayed senescence, and maintained peach quality.
- Taxon
- peaches
Prunus persicae0 - Treatment
- CA conditionse0
- Outcome
- enzymatic browning, delayed senescence and maintained qualitye0
- Direction
- inhibitede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CA conditions obviously inhibited the enzymatic browning, delayed senescence and maintained quality of late-mature peaches”
Title
Tian Tian; Shiping; Xu .; et al. 中国农业科学：英文版 2002
Other claims from this paper (8)
- Intervention effect Controlled atmosphere lowered peach PPO activity relative to modified atmosphere and air early in storage.
- Intervention effect Controlled atmosphere lowered peach POD activity relative to modified atmosphere and air early in storage.
- Intervention effect Controlled atmosphere better maintained peach firmness, color, and titratable acidity than modified atmosphere and control.
- Observation Peach vitamin C and soluble solids did not differ significantly among CA, MA, and air storage.
- Mechanism Increasing PPO activity stimulated flesh browning.
- Association Peaches under CA had lower POD activity and higher firmness early in storage.
- Intervention effect Peaches stored 92 days at 5%CO2 + 5%O2 retained good quality without off-flavor.
- Intervention effect Peaches stored 92 days at 10%CO2 + 5%O2 retained good quality without off-flavor.