Abstract
Symptoms of chilling injury were reduced by intermittently warming cucumber fruit (Cucumis sativus L. cv. Poinsett 76) from 2.5 to 12.5C for 18 hr every 3 days. Fruit continuously held at 2.5C for 13 days developed severe pitting and decay after 6 days at 20C, while fruit continuously held at 12.5C or intermittently warmed showed no pitting or decay during subsequent holding at 20C. The increased rate of C 2 H 4 production during the first warming period, from 12 nl·(kg·hr) -1 at 2.5C to 201 nl·(kg·hr) -1 at 12.5C, was significantly greater than that during the second or third warming periods, i.e., 53 to 98 and 53 to 55 nl C 2 H 4 /(kg·hr), respectively. Respiration increased 3-fold during the initial warming period, but only 2-fold during subsequent warming periods. Leakage of cellular ions from excised disks of mesocarp tissue was around 6% and 10% of the total ion content of the tissue for control and intermittently warmed fruit, respectively, but increased to 17% for fruit that were continuously held at 2.5C for 10 days. After 320 hr (three cycles) of chilling and warming, chilled fruit showed significantIy lower ethylene-forming enzyme activity than the control or intermittently warmed fruit. Fruit held at 12.5C contained 0.09 to 0.34 nmol·g -1 of ACC. ACC levels were 6.23 nmol·g -1 in fruit exposed to 2.5C for 320 hr. In contrast, intermittently warmed fruit only showed 30% and 27% increases in ACC content during the first and second warming periods, respectively. Periodic warming appears to allow chilled fruit to acclimate to subsequent periods of chilling. Chemical names used: 1-aminocyclopropane-1-carboxylic acid (ACC).
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Claims 12
Claim · model-written summary
Intermittent warming reduced chilling injury symptoms.
- Taxon
- cucumber
Cucumis sativuse0 - Material
- Poinsett 76e0
- Organ / stage
- fruite0
- Treatment
- intermittently warminge0
- Outcome
- Symptoms of chilling injurye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Symptoms of chilling injury were reduced by intermittently warming cucumber fruit (Cucumis sativus L. cv. Poinsett 76) from 2.5 to 12.5C for 18 hr every 3 days.”
Claim · model-written summary
Continuous 2.5C storage caused pitting and decay after subsequent holding.
- Taxon
- cucumberCucumis sativust0
- Organ / stage
- Fruite0
- Treatment
- continuously held at 2.5C for 13 dayse0
- Outcome
- severe pitting and decaye0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit continuously held at 2.5C for 13 days developed severe pitting and decay after 6 days at 20C”
t0“Cucumber Fruit”
Claim · model-written summary
Fruit at 12.5C or intermittently warmed had no subsequent pitting or decay.
- Taxon
- cucumberCucumis sativust0
- Organ / stage
- fruite0
- Outcome
- no pitting or decaye0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruit continuously held at 12.5C or intermittently warmed showed no pitting or decay during subsequent holding at 20C.”
t0“Cucumber Fruit”
Claim · model-written summary
First warming produced a larger ethylene increase than later warmings.
- Taxon
- cucumberCucumis sativust0
- Treatment
- first warming periode0
- Outcome
- rate of C 2 H 4 productione0
- Direction
- greatere0
- Value
- 201 nl·(kg·hr) -1e0
- Comparator
- second or third warming periodse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increased rate of C 2 H 4 production during the first warming period, from 12 nl·(kg·hr) -1 at 2.5C to 201 nl·(kg·hr) -1 at 12.5C, was significantly greater than that during the second or third warming periods, i.e., 53 to 98 and 53 to 55 nl C 2 H 4 /(kg·hr), respectively.”
t0“Cucumber Fruit”
Claim · model-written summary
Respiration rose threefold initially and twofold in subsequent warmings.
- Taxon
- cucumberCucumis sativust0
- Treatment
- initial warming periode0
- Outcome
- Respiratione0
- Direction
- increasede0
- Value
- 3-folde0
- Qualifier
- 2-folde0
- Comparator
- subsequent warming periodse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Respiration increased 3-fold during the initial warming period, but only 2-fold during subsequent warming periods.”
t0“Cucumber Fruit”
Claim · model-written summary
Continuous chilling increased mesocarp ion leakage to 17%.
- Taxon
- cucumberCucumis sativust0
- Organ / stage
- mesocarp tissuee0
- Treatment
- continuously held at 2.5C for 10 dayse0
- Outcome
- Leakage of cellular ionse0
- Direction
- increasede0
- Value
- 17%e0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Leakage of cellular ions from excised disks of mesocarp tissue was around 6% and 10% of the total ion content of the tissue for control and intermittently warmed fruit, respectively, but increased to 17% for fruit that were continuously held at 2.5C for 10 days.”
t0“Cucumber Fruit”
Claim · model-written summary
Intermittently warmed fruit had 10% ion leakage versus 6% in controls.
- Taxon
- cucumberCucumis sativust0
- Organ / stage
- mesocarp tissuee0
- Treatment
- intermittently warmed fruite0
- Outcome
- Leakage of cellular ionse0
- Value
- 10%e0
- Qualifier
- 6%e0
- Comparator
- controle0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Leakage of cellular ions from excised disks of mesocarp tissue was around 6% and 10% of the total ion content of the tissue for control and intermittently warmed fruit, respectively”
t0“Cucumber Fruit”
Claim · model-written summary
Chilled fruit had lower ethylene-forming enzyme activity after 320 hours.
- Taxon
- cucumberCucumis sativust0
- Organ / stage
- fruite0
- Treatment
- chilled fruite0
- Gene
- ethylene-forming enzymee0
- Outcome
- ethylene-forming enzyme activitye0
- Direction
- lowere0
- Comparator
- the control or intermittently warmed fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After 320 hr (three cycles) of chilling and warming, chilled fruit showed significantIy lower ethylene-forming enzyme activity than the control or intermittently warmed fruit.”
t0“Cucumber Fruit”
Claim · model-written summary
Fruit held at 12.5C contained 0.09 to 0.34 nmol·g -1 ACC.
- Taxon
- cucumberCucumis sativust0
- Organ / stage
- Fruite0
- Treatment
- held at 12.5Ce0
- Outcome
- ACCe0
- Value
- 0.09 to 0.34 nmol·g -1e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit held at 12.5C contained 0.09 to 0.34 nmol·g -1 of ACC.”
t0“Cucumber Fruit”
Claim · model-written summary
Fruit chilled for 320 hours contained 6.23 nmol·g -1 ACC.
- Taxon
- cucumberCucumis sativust0
- Organ / stage
- fruite0
- Treatment
- exposed to 2.5C for 320 hre0
- Outcome
- ACC levelse0
- Value
- 6.23 nmol·g -1e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ACC levels were 6.23 nmol·g -1 in fruit exposed to 2.5C for 320 hr.”
t0“Cucumber Fruit”
Claim · model-written summary
Intermittent warming increased ACC content 30% in the first period.
- Taxon
- cucumberCucumis sativust0
- Organ / stage
- fruite0
- Treatment
- firste0
- Outcome
- ACC contente0
- Direction
- increasese0
- Value
- 30%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“intermittently warmed fruit only showed 30% and 27% increases in ACC content during the first and second warming periods, respectively.”
t0“Cucumber Fruit”
Claim · model-written summary
Intermittent warming increased ACC content 27% in the second period.
- Taxon
- cucumberCucumis sativust0
- Organ / stage
- fruite0
- Treatment
- second warming periodse0
- Outcome
- ACC contente0
- Direction
- increasese0
- Value
- 27%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“intermittently warmed fruit only showed 30% and 27% increases in ACC content during the first and second warming periods, respectively.”
t0“Cucumber Fruit”
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