Abstract
Changes in activity of phenylalanine ammonia-lyase (PAL) and UDPGalactose: flavonoid-3- o -glycosyltransferase (UFGT) during the development of pear ( Pyrus communis L.) fruit and in response to cold fronts were assessed and related to changes in red color. Red and blushed pear cultivars attained maximum redness and highest anthocyanin concentrations in immature fruit. Red color generally faded toward harvest. UFGT activity increased over fruit development and was apparently not limiting to color development. However, the fading of red color and the decreasing level of phenolic compounds toward harvest might relate to decreasing PAL activity. Skin color and enzyme activity in the red pear `Bon Rouge' displayed little responsiveness to low temperatures. In contrast, low temperatures increased red color and activity of both PAL and UFGT in the blushed pear `Rosemarie'. Consistent with the general pigmentation pattern described above, the effect of temperature on enzyme activity was much greater early during fruit development than in the week before harvest.
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Claims 12
Claim · model-written summary
Red and blushed pear cultivars had maximum redness in immature fruit.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise0 - Material
- Red and blushed pear cultivarse0
- Organ / stage
- immature fruite0
- Outcome
- rednesse0
- Direction
- maximume0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“Red and blushed pear cultivars attained maximum redness and highest anthocyanin concentrations in immature fruit.”
Claim · model-written summary
Red and blushed pear cultivars had their highest anthocyanin concentrations in immature fruit.
- Taxon
- pearPyrus communise0
- Organ / stage
- immature fruite0
- Outcome
- anthocyanin concentrationse0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Red and blushed pear cultivars attained maximum redness and highest anthocyanin concentrations in immature fruit.”
Claim · model-written summary
Pear red color generally faded toward harvest.
- Taxon
- pearPyrus communise1
- Organ / stage
- harveste0
- Outcome
- Red colore0
- Direction
- fadede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Red color generally faded toward harvest.”
e1“pear ( Pyrus communis L.) fruit”
Claim · model-written summary
Pear UFGT activity rose during fruit development.
- Taxon
- pearPyrus communise1
- Gene
- UFGTe0
- Outcome
- UFGT activitye0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“UFGT activity increased over fruit development and was apparently not limiting to color development.”
e1“pear ( Pyrus communis L.) fruit”
Claim · model-written summary
UFGT activity apparently did not limit pear color development.
- Taxon
- pearPyrus communise1
- Gene
- UFGTe0
- Outcome
- color developmente0
- Qualifier
- apparently not limitinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“UFGT activity increased over fruit development and was apparently not limiting to color development.”
e1“pear ( Pyrus communis L.) fruit”
Claim · model-written summary
Phenolic compound levels decreased toward harvest.
- Taxon
- pearPyrus communise1
- Outcome
- level of phenolic compoundse0
- Direction
- decreasinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fading of red color and the decreasing level of phenolic compounds toward harvest might relate to decreasing PAL activity”
e1“pear ( Pyrus communis L.) fruit”
Claim · model-written summary
PAL activity decreased toward harvest and might relate to fading red color and phenolics.
- Taxon
- pearPyrus communise1
- Gene
- PALe0
- Outcome
- fading of red colore0
- Qualifier
- decreasing PAL activitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fading of red color and the decreasing level of phenolic compounds toward harvest might relate to decreasing PAL activity”
e1“pear ( Pyrus communis L.) fruit”
Claim · model-written summary
Bon Rouge skin color responded little to low temperature.
- Taxon
- pearPyrus communise0
- Material
- Bon Rougee0
- Treatment
- low temperaturese0
- Outcome
- Skin colore0
- Direction
- little responsivenesse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Skin color and enzyme activity in the red pear `Bon Rouge' displayed little responsiveness to low temperatures.”
Claim · model-written summary
Bon Rouge enzyme activity responded little to low temperature.
- Taxon
- pearPyrus communise0
- Material
- Bon Rougee0
- Treatment
- low temperaturese0
- Outcome
- enzyme activitye0
- Direction
- little responsivenesse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Skin color and enzyme activity in the red pear `Bon Rouge' displayed little responsiveness to low temperatures.”
Claim · model-written summary
Low temperature increased red color in Rosemarie pear.
- Taxon
- pearPyrus communise0
- Material
- Rosemariee0
- Treatment
- low temperaturese0
- Outcome
- red colore0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“low temperatures increased red color and activity of both PAL and UFGT in the blushed pear `Rosemarie'.”
Claim · model-written summary
Low temperature increased PAL and UFGT activity in Rosemarie pear.
- Taxon
- pearPyrus communise0
- Material
- Rosemariee0
- Treatment
- low temperaturese0
- Gene
- PAL and UFGTe0
- Outcome
- activity of both PAL and UFGTe0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“low temperatures increased red color and activity of both PAL and UFGT in the blushed pear `Rosemarie'.”
Claim · model-written summary
Temperature affected enzyme activity more in early fruit development than before harvest.
- Taxon
- pearPyrus communise1
- Outcome
- effect of temperature on enzyme activitye0
- Direction
- much greatere0
- Comparator
- the week before harveste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the effect of temperature on enzyme activity was much greater early during fruit development than in the week before harvest”
e1“pear ( Pyrus communis L.) fruit”
The same questions in other papers
cold · quality: postharvest · Pyrus communis (pear)Positive and negative results
4 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
3 papers more in this group
See all 7 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.