Abstract
Abstract‘Independence’ nectarines were stored at — 0.5°C for three or four weeks or at 3°C for four weeks or kept at room temperature for 18 h prior to storage for four weeks at -0.5°C. After cold storage, fruit from all treatments was ripened at 10°, 15°or20°C. In all treatments the percentage woolly fruit initially increased to high values and thereafter decreased with further ripening. The rate of increase and decrease in woolliness depended on the ripening temperature. A storage period of four weeks at — 0.5°C resulted more woolliness during subsequent ripening. Woolliness persisted longer after a four-week cold storage period than after a three-week one. When fruit was delayed at room temperature prior to cold storage, woolliness generally developed earlier and to a lesser extent during ripening. At all ripening temperatures initial storage at 3°C resulted in most woolliness extending over the longest period. In addition, browning of the meso- carp tissue occurred only in fruit cold stored at 3°C.-The delay period before cold storage decreased fruit firmness by 15.7 to 17.6 N. Except for fruit subjected to the delay period, the extractable juice in fruit of all treatments first decreased during ripening to low values then increased.
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Claims 11
Claim · model-written summary
Woolly fruit percentage first rose and then fell during ripening in all treatments.
- Taxon
- nectarines
Prunus persica var. nucipersicat0 - Outcome
- percentage woolly fruite0
- Direction
- initially increased to high values and thereafter decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In all treatments the percentage woolly fruit initially increased to high values and thereafter decreased with further ripening.”
t0“nectarines”
Claim · model-written summary
Ripening temperature affected the rate of rise and fall in woolliness.
- Taxon
- nectarinesPrunus persica var. nucipersicat0
- Treatment
- ripening temperaturee0
- Outcome
- rate of increase and decrease in woollinesse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The rate of increase and decrease in woolliness depended on the ripening temperature.”
t0“nectarines”
Claim · model-written summary
Four weeks at — 0.5°C increased subsequent woolliness.
- Taxon
- nectarinesPrunus persica var. nucipersicat0
- Treatment
- four weeks at — 0.5°Ce0
- Outcome
- woollinesse0
- Direction
- moree0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A storage period of four weeks at — 0.5°C resulted more woolliness during subsequent ripening.”
t0“nectarines”
Claim · model-written summary
Woolliness persisted longer after four weeks than three weeks of cold storage.
- Taxon
- nectarinesPrunus persica var. nucipersicat0
- Treatment
- four-week cold storage periode0
- Outcome
- Woollinesse0
- Direction
- longere0
- Comparator
- three-week onee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Woolliness persisted longer after a four-week cold storage period than after a three-week one.”
t0“nectarines”
Claim · model-written summary
A room-temperature delay before cold storage caused earlier woolliness during ripening.
- Taxon
- nectarinesPrunus persica var. nucipersicat0
- Treatment
- delayed at room temperature prior to cold storagee0
- Outcome
- woollinesse0
- Direction
- earliere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When fruit was delayed at room temperature prior to cold storage, woolliness generally developed earlier and to a lesser extent during ripening.”
t0“nectarines”
Claim · model-written summary
A room-temperature delay before cold storage reduced the extent of woolliness.
- Taxon
- nectarinesPrunus persica var. nucipersicat0
- Treatment
- delayed at room temperature prior to cold storagee0
- Outcome
- woollinesse0
- Direction
- lessere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When fruit was delayed at room temperature prior to cold storage, woolliness generally developed earlier and to a lesser extent during ripening.”
t0“nectarines”
Claim · model-written summary
Initial storage at 3°C produced the most woolliness at every ripening temperature.
- Taxon
- nectarinesPrunus persica var. nucipersicat0
- Treatment
- initial storage at 3°Ce0
- Outcome
- woollinesse0
- Direction
- moste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At all ripening temperatures initial storage at 3°C resulted in most woolliness extending over the longest period.”
t0“nectarines”
Claim · model-written summary
Initial storage at 3°C extended woolliness over the longest period.
- Taxon
- nectarinesPrunus persica var. nucipersicat0
- Treatment
- initial storage at 3°Ce0
- Outcome
- woollinesse0
- Direction
- longeste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At all ripening temperatures initial storage at 3°C resulted in most woolliness extending over the longest period.”
t0“nectarines”
Claim · model-written summary
Meso-carp browning occurred only after cold storage at 3°C.
- Taxon
- nectarinesPrunus persica var. nucipersicat0
- Treatment
- cold stored at 3°Ce0
- Outcome
- browning of the meso- carp tissuee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“browning of the meso- carp tissue occurred only in fruit cold stored at 3°C.”
t0“nectarines”
Claim · model-written summary
A delay before cold storage reduced fruit firmness by 15.7 to 17.6 N.
- Taxon
- nectarinesPrunus persica var. nucipersicat0
- Treatment
- delay period before cold storagee0
- Outcome
- fruit firmnesse0
- Direction
- decreasede0
- Value
- 15.7 to 17.6 Ne0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The delay period before cold storage decreased fruit firmness by 15.7 to 17.6 N.”
t0“nectarines”
Claim · model-written summary
Extractable juice first decreased and then increased during ripening, except after the delay treatment.
- Taxon
- nectarinesPrunus persica var. nucipersicat0
- Outcome
- extractable juicee0
- Direction
- first decreased during ripening to low values then increasede0
- Qualifier
- Except for fruit subjected to the delay periode0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Except for fruit subjected to the delay period, the extractable juice in fruit of all treatments first decreased during ripening to low values then increased.”
t0“nectarines”
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See all 24 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.