Abstract
ABSTRACT Chlorophylls were separated into a and b compounds by thin‐layer chromatography and determined using a dual‐wavelength chromato‐scanner. A linear relationship existed in the range 0.1‐1.0 μg for chlorophyll a (chla) and 0.1‐0.7 μg for chlorophyll b (chl b ). The recoveries of chi a and chl b when added to kiwi fruit were 79.4% and 99.5%, respectively. Total chl a + chl b contents of four cultivars of kiwi fruit (Abbott, Bruno, Hayward and Monty) were 2000‐3000 μg/ 100g at the beginning of growth, but decreased to about 1000 μg after four months. This decrease was mainly due to a decrease in chl a . Total chlorophyll content decreased gradually during post‐harvest ripening.
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Claims 7
Claim · model-written summary
The chlorophyll a calibration was linear over 0.1‐1.0 μg.
- Taxon
- kiwi fruit
Actinidia deliciosat0 - Outcome
- linear relationshipe0
- Value
- 0.1‐1.0 μge0
- Qualifier
- chlorophyll ae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A linear relationship existed in the range 0.1‐1.0 μg for chlorophyll a (chla) and 0.1‐0.7 μg for chlorophyll b (chl b ).”
t0“Kiwi Fruit”
Claim · model-written summary
The chlorophyll b calibration was linear over 0.1‐0.7 μg.
- Taxon
- kiwi fruitActinidia deliciosat0
- Outcome
- linear relationshipe0
- Value
- 0.1‐0.7 μge0
- Qualifier
- chlorophyll be0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A linear relationship existed in the range 0.1‐1.0 μg for chlorophyll a (chla) and 0.1‐0.7 μg for chlorophyll b (chl b ).”
t0“Kiwi Fruit”
Claim · model-written summary
Recovery of added chlorophyll a from kiwi fruit was 79.4%.
- Taxon
- kiwi fruitActinidia deliciosae0
- Outcome
- recoveries of chi ae0
- Value
- 79.4%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The recoveries of chi a and chl b when added to kiwi fruit were 79.4% and 99.5%, respectively.”
Claim · model-written summary
Recovery of added chlorophyll b from kiwi fruit was 99.5%.
- Taxon
- kiwi fruitActinidia deliciosae0
- Outcome
- recoveries of chi a and chl be0
- Value
- 99.5%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The recoveries of chi a and chl b when added to kiwi fruit were 79.4% and 99.5%, respectively.”
Claim · model-written summary
Total chlorophyll a and b in four kiwi fruit cultivars fell from 2000‐3000 μg/ 100g early in growth to about 1000 μg after four months.
- Taxon
- kiwi fruitActinidia deliciosae0
- Material
- four cultivars of kiwi fruite0
- Outcome
- Total chl a + chl b contentse0
- Direction
- decreasede0
- Value
- about 1000 μge0
- Qualifier
- 2000‐3000 μg/ 100g at the beginning of growthe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total chl a + chl b contents of four cultivars of kiwi fruit (Abbott, Bruno, Hayward and Monty) were 2000‐3000 μg/ 100g at the beginning of growth, but decreased to about 1000 μg after four months.”
Claim · model-written summary
The decline in total chlorophyll during kiwi fruit growth was mainly due to chlorophyll a decline.
- Taxon
- kiwi fruitActinidia deliciosat0
- Outcome
- This decreasee0
- Direction
- decreasee0
- Qualifier
- decrease in chl ae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This decrease was mainly due to a decrease in chl a .”
t0“Kiwi Fruit”
Claim · model-written summary
Total chlorophyll content decreased gradually during kiwi fruit postharvest ripening.
- Taxon
- kiwi fruitActinidia deliciosat0
- Organ / stage
- post‐harvest ripeninge0
- Outcome
- Total chlorophyll contente0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total chlorophyll content decreased gradually during post‐harvest ripening.”
t0“Kiwi Fruit”