Claim · model-written summary
CO2 increased sucrose accumulation by 13.9% relative to control at the end of storage.
- Taxon
- Pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communist0 - Treatment
- CO2e0
- Outcome
- sucrosee0
- Direction
- highere0
- Value
- 13.9%e0
- Qualifier
- at the end of storagee0
- Comparator
- controle0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“the accumulation of glucose, fructose, sorbitol, and sucrose were accelerated by CO2, which were 12.58%, 13.86%, 24.7%, and 13.9% higher than those of the control at the end of storage, respectively.”
Title
Di Wang; Quan Ma; Tarun Belwal; et al. Molecules 2020. doi:10.3390/molecules25184261
Other claims from this paper (11)
- Intervention effect Carbon dioxide delayed loss of fresh-cut pear firmness.
- Intervention effect Carbon dioxide promoted accumulation of total soluble solids.
- Intervention effect Carbon dioxide enhanced sucrose synthase and sucrose phosphate synthase activity.
- Intervention effect CO2 treatment inhibited activities of amylase, acid invertase (AI), neutral invertase (NI) in pear fruit.
- Intervention effect CO2 treatment inhibited activities of SS-cleavage, fructokinase (FK), hexokinase (HK) in pear fruit.
- Intervention effect CO2 treatment inhibited activities of sorbitol oxidase (SOX), NAD-dependent sorbitol dehydrogenase (NAD-SDH), and NADP-SDH in pear fruit.
- Association Key gene expression corresponded to related enzyme activities.
- Intervention effect CO2 increased glucose accumulation by 12.58% relative to control at the end of storage.
- Intervention effect CO2 increased fructose accumulation by 13.86% relative to control at the end of storage.
- Intervention effect CO2 increased sorbitol accumulation by 24.7% relative to control at the end of storage.
- Mechanism The authors conclude that CO2 maintains fresh-cut pear quality through sugar conversion that raises soluble sugar content.