Abstract
A hot-water dip for 2 min at 52-53 degrees C prevented decay for at least one week in lemon fruit inoculated with Penicillium digitatum. The mode of action of hot water in reducing decay was investigated by studying the effects of this treatment on the pathogen and on the resistance mechanisms of the fruit. The hot-water dip had a transient inhibitory effect on the pathogen, arresting its growth for 24-48 h. During this lag period, the combined effects of the pathogen and the hot-water dip induced the build up of resistance in the peel. Lignin production in the inoculated sites began within 24 h after inoculation or wounding. When inoculation was followed by the hot-water dip, lignin accumulation continued for a week. Inoculated lemons that were not dipped in hot water rotted completely within 3 days after inoculation and their lignin content did not rise or even decreased. The scoparone concentration in the inoculated sites of hot dipped fruit started to rise 24 h after treatment and reached a level sufficient to inhibit the pathogen within 2 days after treatment. Parallel to scoparone accumulation, scopoletin was detected in inoculated and heat-treated lemons. Without the pathogen challenge or wounding, heat treatment by itself was not able to induce any of the above-mentioned defensive effects. Our data do not support the involvement of ethanol-extractable aldehydes, associated in the literature with wound gum, or of citral in decay inhibition in hot-water dipped lemons.
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Claims 13
Claim · model-written summary
A hot-water dip prevented decay for at least one week in lemon fruit inoculated with Penicillium digitatum.
- Taxon
- lemon fruit
Citrus ×limone0 - Treatment
- A hot-water dip for 2 min at 52-53 degrees Ce0
- Interactor
- Penicillium digitatum
Penicillium digitatume0pathogen - Outcome
- decaye0
- Direction
- preventede0
- Value
- at least one weeke0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A hot-water dip for 2 min at 52-53 degrees C prevented decay for at least one week in lemon fruit inoculated with Penicillium digitatum”
Claim · model-written summary
The hot-water dip temporarily arrested pathogen growth for 24-48 h.
- Taxon
- Lemon FruitCitrus ×limont0
- Treatment
- The hot-water dipe0
- Outcome
- the pathogen, arresting its growthe0
- Direction
- arrestinge0
- Value
- 24-48 he0
Not reportedInteractorInteractor roleComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The hot-water dip had a transient inhibitory effect on the pathogen, arresting its growth for 24-48 h”
t0“Lemon Fruit”
Claim · model-written summary
Pathogen challenge combined with the dip induced resistance in lemon peel during the lag period.
- Taxon
- Lemon FruitCitrus ×limont0
- Organ / stage
- peele0
- Treatment
- hot-water dipe0
- Outcome
- build up of resistance in the peele0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During this lag period, the combined effects of the pathogen and the hot-water dip induced the build up of resistance in the peel”
t0“Lemon Fruit”
Claim · model-written summary
Lignin production began within 24 h at inoculated or wounded sites.
- Taxon
- Lemon FruitCitrus ×limont0
- Organ / stage
- inoculated sitese0
- Outcome
- Lignin productione0
- Value
- within 24 he0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lignin production in the inoculated sites began within 24 h after inoculation or wounding”
t0“Lemon Fruit”
Claim · model-written summary
After inoculation and hot-water dipping, lignin accumulation continued for a week.
- Taxon
- Lemon FruitCitrus ×limont0
- Treatment
- hot-water dipe0
- Outcome
- lignin accumulatione0
- Direction
- continuede0
- Value
- for a weeke0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When inoculation was followed by the hot-water dip, lignin accumulation continued for a week”
t0“Lemon Fruit”
Claim · model-written summary
Inoculated lemons without hot-water dipping rotted completely within three days.
- Taxon
- lemonsCitrus ×limone0
- Treatment
- not dipped in hot watere0
- Outcome
- rotted completelye0
- Value
- within 3 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Inoculated lemons that were not dipped in hot water rotted completely within 3 days after inoculation”
Claim · model-written summary
Lignin content did not rise or decreased in inoculated lemons without a dip.
- Taxon
- Lemon FruitCitrus ×limont0
- Outcome
- lignin contente0
- Direction
- did not rise or even decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“their lignin content did not rise or even decreased”
t0“Lemon Fruit”
Claim · model-written summary
Scoparone concentration rose at inoculated sites of dipped fruit after 24 h.
- Taxon
- Lemon FruitCitrus ×limont0
- Organ / stage
- inoculated sitese0
- Outcome
- scoparone concentratione0
- Direction
- risee0
- Value
- 24 he0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The scoparone concentration in the inoculated sites of hot dipped fruit started to rise 24 h after treatment”
t0“Lemon Fruit”
Claim · model-written summary
Scoparone reached a pathogen-inhibitory level within two days of treatment.
- Taxon
- Lemon FruitCitrus ×limont0
- Outcome
- a level sufficient to inhibit the pathogene0
- Direction
- reachede0
- Value
- within 2 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reached a level sufficient to inhibit the pathogen within 2 days after treatment”
t0“Lemon Fruit”
Claim · model-written summary
Scopoletin was detected in inoculated and heat-treated lemons.
- Taxon
- lemonsCitrus ×limone0
- Treatment
- heat-treatede0
- Outcome
- scopoletin was detectede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“scopoletin was detected in inoculated and heat-treated lemons”
Claim · model-written summary
Heat treatment alone did not induce the defensive effects without challenge or wounding.
- Taxon
- Lemon FruitCitrus ×limont0
- Treatment
- heat treatmente0
- Outcome
- defensive effectse0
- Direction
- not able to inducee0
- Qualifier
- Without the pathogen challenge or woundinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Without the pathogen challenge or wounding, heat treatment by itself was not able to induce any of the above-mentioned defensive effects”
t0“Lemon Fruit”
Claim · model-written summary
The data did not support ethanol-extractable aldehydes as contributors to decay inhibition.
- Taxon
- lemonsCitrus ×limone0
- Compound
- ethanol-extractable aldehydese0
- Outcome
- decay inhibitione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Our data do not support the involvement of ethanol-extractable aldehydes, associated in the literature with wound gum, or of citral in decay inhibition in hot-water dipped lemons”
Claim · model-written summary
The data did not support citral as a contributor to decay inhibition.
- Taxon
- lemonsCitrus ×limone0
- Compound
- citrale0
- Outcome
- decay inhibitione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“or of citral in decay inhibition in hot-water dipped lemons”
The same questions in other papers
heat · molecular: metabolites · Citrus x limon (lemon)Positive and negative results
2 in the opposite direction
- no effect
- negative
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.