Claim · model-written summary
Citric acid application raised anthocyanin only in skin from bagged fruit.
- Taxon
- apple
Malus domesticat0 - Organ / stage
- skine0
- Treatment
- citric acide0
- Outcome
- content of anthocyanine0
- Direction
- increasede0
- Comparator
- controle0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When citric acid was applied, the content of anthocyanin increased compared to that of the control only in the skin of the bagged fruit of both cultivars.”
t0“Yellow Apple Cultivars”
Title
Shoji NORO; Niro KUDO; Takaharu KITSUWA Journal of the Japanese Society for Horticultural Science 1989. doi:10.2503/jjshs.58.17
Other claims from this paper (10)
- Intervention effect Bagged Mutsu and Golden Delicious fruit had greater anthocyanin levels than unbagged fruit.
- Observation Glucose, fructose, sorbitol and sucrose were the main sugars in both cultivars.
- Observation Malic and quinic acids were the main organic acids in both cultivars.
- Intervention effect Bagged fruit had much higher fructose content than unbagged fruit throughout the tested period.
- Intervention effect Other main components did not differ between bagged and unbagged fruit.
- Observation Citric acid had the largest quantitative difference among minor organic acids.
- Observation Citric acid decreased slightly during later coloring in unbagged fruit.
- Observation Citric acid decreased remarkably at later coloring stages in bagged fruit.
- Intervention effect Fructose application did not raise anthocyanin in skin of either cultivar.
- Association Authors interpret citric acid as related to anthocyanin development only in bagged fruit.