Claim · model-written summary
WL storage decreased titratable acidity of Shatangju mandarin relative to storage without leaf.
- Taxon
- mandarine1
- Treatment
- WL storagee0
- Outcome
- titratable aciditye0
- Direction
- decreasede0
- Comparator
- without leafe1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Verbatim
e0“WL storage decreased titratable acidity, flavonoid content and antioxidant activity determined by 1-diphenyl-2-picrylhydrazyl but increased ethanol content significantly”
e1““Shatangju” mandarin stored WL deteriorates much quicker than without leaf”
Title
Changes in Quality Attributes of Mandarin With and Without Leaf During Refrigerated Storage
Zhengjiang Qian; Hui Wang; Ting Liu; et al. Journal of Food Processing and Preservation 2012. doi:10.1111/j.1745-4549.2012.00731.x
Other claims from this paper (8)
- Intervention effect WL storage decreased flavonoid content of Shatangju mandarin relative to storage without leaf.
- Intervention effect WL storage decreased antioxidant activity measured by DPPH in Shatangju mandarin relative to storage without leaf.
- Intervention effect WL storage significantly increased ethanol content of Shatangju mandarin relative to storage without leaf.
- Intervention effect WL storage had no significant effect on total soluble solids, acetaldehyde and total phenolics of Shatangju mandarin.
- Intervention effect WL storage had no significant effect on reducing power of Shatangju mandarin.
- Intervention effect WL storage decreased the diversity of volatile compounds of Shatangju mandarin relative to storage without leaf.
- Intervention effect Mandarin fruit stored with leaves accumulated acetaldehyde and ethanol faster than fruit without leaves.
- Recommendation A storage life of 7 weeks at 5C is recommended for commercial usage of Shatangju mandarin stored with leaves.