Abstract
ABSTRACT The shelf‐life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 0°C). Controlled atmospheres of 0.25 kPa O 2 and/or 10 kPa or 20 kPa CO 2 extended the shelf‐life at 10°C of ‘O'Henry’ or ‘Elegant Lady’ peach slices by 1–2 days beyond the air control. Low (0.25 kPa) O 2 acted synergistically with CO 2 levels of 10 and 20 kPa to induce fermentative metabolism as indicated by ethanol and acetaldehyde production. A 2% (w/v) ascorbic acid + 1% (w/v) calcium lactate postcutting dip resulted in limited reduction of cut surface browning and tissue softening in ‘Carnival’ peach slices.
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Claims 4
Claim · model-written summary
Shelf life of peach and nectarine slices varied from 2 to 12 days at 0°C.
Verbatim
e0“The shelf‐life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 0°C).”
Claim · model-written summary
Controlled atmospheres extended shelf life of peach slices by one to two days beyond air at 10°C.
- Taxon
- peach
Prunus persicae0 - Material
- ‘O'Henry’ or ‘Elegant Lady’e0
- Treatment
- Controlled atmospheres of 0.25 kPa O 2 and/or 10 kPa or 20 kPa CO 2e0
- Outcome
- shelf‐lifee0
- Direction
- extendede0
- Value
- 1–2 dayse0
- Comparator
- air controle0
- Setting
- 10°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Controlled atmospheres of 0.25 kPa O 2 and/or 10 kPa or 20 kPa CO 2 extended the shelf‐life at 10°C of ‘O'Henry’ or ‘Elegant Lady’ peach slices by 1–2 days beyond the air control.”
Claim · model-written summary
Low oxygen and elevated carbon dioxide synergistically induced fermentative metabolism in peach slices.
- Treatment
- Low (0.25 kPa) O 2 acted synergistically with CO 2 levels of 10 and 20 kPae0
- Compound
- ethanol and acetaldehydee0
- Outcome
- fermentative metabolisme0
- Direction
- inducee0
Not reportedTaxonComparator
Verbatim
e0“Low (0.25 kPa) O 2 acted synergistically with CO 2 levels of 10 and 20 kPa to induce fermentative metabolism as indicated by ethanol and acetaldehyde production.”
Claim · model-written summary
An ascorbic acid and calcium lactate dip modestly reduced cut-surface browning and tissue softening in Carnival peach slices.
- Taxon
- peachPrunus persicae0
- Material
- ‘Carnival’e0
- Treatment
- 2% (w/v) ascorbic acid + 1% (w/v) calcium lactate postcutting dipe0
- Outcome
- cut surface browning and tissue softeninge0
- Direction
- limited reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A 2% (w/v) ascorbic acid + 1% (w/v) calcium lactate postcutting dip resulted in limited reduction of cut surface browning and tissue softening in ‘Carnival’ peach slices.”
The same questions in other papers
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- no effect
- no effect
- negative
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co2 · molecular: metabolites · Prunus persica (peach)Results agree
1 paper in the same direction as this paper
- positive
co2 · quality: postharvest · Prunus persica (peach)Results agree
8 papers in the same direction as this paper
- positive
- positive
- positive
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See all 9 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.