Abstract
Abstract Tomato fruits, initially mature-green and held at 55° F for 6 weeks, kept significantly better in 3% O 2 and zero CO 2 than in air. Three or 5% CO 2 combined with the low-O 2 atmosphere did not materially affect the amount of decay, and sometimes resulted in CO 2 injury. Mature-green tomatoes ripened to a full red when held in air for 6 weeks at 55°. When stored in an atmosphere containing 3% O 2 , tomatoes ripened to pink. Red color development was further retarded in a low-O 2 atmosphere supplemented with 3 or 5% CO 2 . Exposing mature-green tomatoes to air for 16 hours midway in a 6-week holding period in low-O 2 did not affect the decay or color of the fruits while in storage as compared to a continuous holding in low-O 2 . After ripening, however, the tomatoes from the interrupted treatment did not keep as well as those from the continuous treatment. Mature-green tomatoes stored at CO 2 levels of 3 or 5% tended to be more acid after ripening than tomatoes held in CO 2 -free atmospheres.
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Claims 9
Claim · model-written summary
Mature-green tomato fruit kept significantly better in 3% O2 with zero CO2 than in air
- Taxon
- Tomato
Solanum lycopersicume0 - Organ / stage
- mature-greene0
- Treatment
- 3% O 2 and zero CO 2e0
- Outcome
- kepte0
- Direction
- bettere0
- Comparator
- in aire0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato fruits, initially mature-green and held at 55° F for 6 weeks, kept significantly better in 3% O 2 and zero CO 2 than in air”
Claim · model-written summary
Three or 5% CO2 with low O2 did not materially affect the amount of tomato decay
- Taxon
- TomatoSolanum lycopersicume0
- Treatment
- Three or 5% CO 2 combined with the low-O 2 atmospheree1
- Outcome
- amount of decaye1
- Comparator
- low-O 2 atmospheree1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato fruits, initially mature-green and held at 55° F for 6 weeks, kept significantly better in 3% O 2 and zero CO 2 than in air”
e1“Three or 5% CO 2 combined with the low-O 2 atmosphere did not materially affect the amount of decay, and sometimes resulted in CO 2 injury”
Claim · model-written summary
Three or 5% CO2 with low O2 sometimes caused CO2 injury to tomato
- Taxon
- TomatoSolanum lycopersicume0
- Treatment
- Three or 5% CO 2 combined with the low-O 2 atmospheree1
- Outcome
- CO 2 injurye1
- Qualifier
- sometimese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato fruits, initially mature-green and held at 55° F for 6 weeks, kept significantly better in 3% O 2 and zero CO 2 than in air”
e1“Three or 5% CO 2 combined with the low-O 2 atmosphere did not materially affect the amount of decay, and sometimes resulted in CO 2 injury”
Claim · model-written summary
Mature-green tomatoes ripened to a full red when held in air for 6 weeks at 55°
- Taxon
- tomatoesSolanum lycopersicume2
- Organ / stage
- Mature-greene2
- Treatment
- held in aire2
- Outcome
- ripened to a full rede2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Mature-green tomatoes ripened to a full red when held in air for 6 weeks at 55°”
Claim · model-written summary
Tomatoes stored in 3% O2 ripened to pink
- Taxon
- tomatoesSolanum lycopersicume3
- Treatment
- 3% O 2e3
- Outcome
- ripened to pinke3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“When stored in an atmosphere containing 3% O 2 , tomatoes ripened to pink”
Claim · model-written summary
Red colour development of tomato was further retarded by 3 or 5% CO2 in low O2
- Taxon
- TomatoSolanum lycopersicume0
- Treatment
- low-O 2 atmosphere supplemented with 3 or 5% CO 2e4
- Outcome
- Red color developmente4
- Direction
- retardede4
- Comparator
- low-O 2 atmospheree4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato fruits, initially mature-green and held at 55° F for 6 weeks, kept significantly better in 3% O 2 and zero CO 2 than in air”
e4“Red color development was further retarded in a low-O 2 atmosphere supplemented with 3 or 5% CO 2”
Claim · model-written summary
Exposing mature-green tomatoes to air for 16 hours midway did not affect decay or colour compared with continuous low-O2 holding
- Taxon
- tomatoesSolanum lycopersicume5
- Treatment
- air for 16 hours midway in a 6-week holding period in low-O 2e5
- Outcome
- decay or colore5
- Direction
- no_changeinferrede5
- Comparator
- continuous holding in low-O 2e5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Exposing mature-green tomatoes to air for 16 hours midway in a 6-week holding period in low-O 2 did not affect the decay or color of the fruits while in storage as compared to a continuous holding in low-O 2”
Claim · model-written summary
After ripening, tomatoes from the interrupted treatment did not keep as well as those from the continuous treatment
- Taxon
- tomatoesSolanum lycopersicume6
- Treatment
- interrupted treatmente6
- Outcome
- keepe6
- Direction
- did not keep as welle6
- Qualifier
- After ripeninge6
- Comparator
- continuous treatmente6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“After ripening, however, the tomatoes from the interrupted treatment did not keep as well as those from the continuous treatment”
Claim · model-written summary
Mature-green tomatoes stored at 3 or 5% CO2 tended to be more acid after ripening than those held in CO2-free atmospheres
- Taxon
- tomatoesSolanum lycopersicume7
- Treatment
- CO 2 levels of 3 or 5%e7
- Outcome
- acide7
- Direction
- moree7
- Qualifier
- tendede7
- Comparator
- CO 2 -free atmospherese7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“Mature-green tomatoes stored at CO 2 levels of 3 or 5% tended to be more acid after ripening than tomatoes held in CO 2 -free atmospheres”
The same questions in other papers
co2 · quality: postharvest · Solanum lycopersicum (tomato)Results differ
12 papers in the same direction as this paper · 4 in the opposite direction
- no effect
- negative
- negative
13 papers more in this group
See all 17 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.