Claim · model-written summary
Flesh browning and volatile concentrations increased with exposure duration, carbon dioxide pressure, and later harvest.
- Taxon
- Apple
Malus domesticae0 - Material
- Fujie0
- Treatment
- high CO 2e1
- Outcome
- Area of flesh browning and concentrations of all compoundse1
- Direction
- increasede1
- Comparator
- 20 kPa CO 2e1
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apple ( Malux × domestica Borkh., cv. Fuji) fruit”
e1“Area of flesh browning and concentrations of all compounds increased with increasing duration of exposure to high CO 2 , were greater in response to 50 kPa than to 20 kPa CO 2 , and were greater for fruit harvested later in the season.”
Title
Richard K. Volz; William V. Biasi; Elizabeth J. Mitcham HortScience 1998. doi:10.21273/hortsci.33.7.1231
Other claims from this paper (4)
- Association Greater flesh browning was associated with higher acetaldehyde concentration.
- Association Flesh browning correlated positively with ethanol concentration after seven days at 20 kPa carbon dioxide.
- Association Flesh browning was unrelated to tissue ethyl acetate concentration.
- Association Volatile production relative to browning was higher at 50 than 20 kPa carbon dioxide.