Abstract
In this study, we chose Red clapp's, Abate and Jingbai pear as experimental materials, packaging with the 0.015 mm thick PE bags, in order to investigate the effects of different temperatures(20 ℃ and 26 ℃), exogenous ethylene treatment(the concentration was 100 μL·L-1and sealed for 24 h storage at 20 ℃) on ethylene production, respiratory intensity and ripening quality. The results show that, the moderate low temperature could enhance the ethylene production, reduce respiration intensity, and increase the drop speed of fruits hardness. The ripening of three kinds of soft pear fruit was uniform and the diseased fruit rate and weight loss rate were low when the storage temperature was 20 ℃. The best edible period of Red clapp's was storage for 6~8 d, Abate for 9~12 d, Jingbai for 12~15 d, auxiliary by 100 μL·L-1 concentration of ethylene treatment could accelerate the ripening of soft peer fruit.
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Claims 9
Claim · model-written summary
Moderate low temperature enhanced ethylene production of pear fruit compared with 26 ℃.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise0 - Treatment
- moderate low temperaturee1
- Outcome
- ethylene productione1
- Direction
- enhancee1
- Comparator
- 26 ℃e5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“we chose Red clapp's, Abate and Jingbai pear as experimental materials”
e1“the moderate low temperature could enhance the ethylene production, reduce respiration intensity, and increase the drop speed of fruits hardness”
e5“different temperatures(20 ℃ and 26 ℃)”
Claim · model-written summary
Moderate low temperature reduced respiration intensity of pear fruit compared with 26 ℃.
- Taxon
- pearPyrus communise0
- Treatment
- moderate low temperaturee1
- Outcome
- respiration intensitye1
- Direction
- reducee1
- Comparator
- 26 ℃e5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we chose Red clapp's, Abate and Jingbai pear as experimental materials”
e1“the moderate low temperature could enhance the ethylene production, reduce respiration intensity, and increase the drop speed of fruits hardness”
e5“different temperatures(20 ℃ and 26 ℃)”
Claim · model-written summary
Moderate low temperature increased the drop speed of fruit hardness in pear.
- Taxon
- pearPyrus communise0
- Treatment
- moderate low temperaturee1
- Outcome
- drop speed of fruits hardnesse1
- Direction
- increasee1
- Comparator
- 26 ℃e5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we chose Red clapp's, Abate and Jingbai pear as experimental materials”
e1“the moderate low temperature could enhance the ethylene production, reduce respiration intensity, and increase the drop speed of fruits hardness”
e5“different temperatures(20 ℃ and 26 ℃)”
Claim · model-written summary
Storage at 20 ℃ gave low diseased fruit rate and weight loss rate in soft pear.
- Taxon
- pearPyrus communise0
- Treatment
- storage temperature was 20 ℃e2
- Outcome
- diseased fruit rate and weight loss ratee2
- Direction
- lowe2
- Comparator
- 26 ℃e5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we chose Red clapp's, Abate and Jingbai pear as experimental materials”
e2“The ripening of three kinds of soft pear fruit was uniform and the diseased fruit rate and weight loss rate were low when the storage temperature was 20 ℃”
e5“different temperatures(20 ℃ and 26 ℃)”
Claim · model-written summary
The ripening of the three soft pear kinds was uniform at 20 ℃ storage.
- Taxon
- pearPyrus communise0
- Outcome
- ripeninge2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we chose Red clapp's, Abate and Jingbai pear as experimental materials”
e2“The ripening of three kinds of soft pear fruit was uniform and the diseased fruit rate and weight loss rate were low when the storage temperature was 20 ℃”
Claim · model-written summary
Best edible period of Red clapp's pear was 6~8 days of storage.
- Taxon
- pearPyrus communise0
- Material
- Red clapp'se3
- Outcome
- best edible periode3
- Value
- 6~8 de3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we chose Red clapp's, Abate and Jingbai pear as experimental materials”
e3“The best edible period of Red clapp's was storage for 6~8 d, Abate for 9~12 d, Jingbai for 12~15 d”
Claim · model-written summary
Best edible period of Abate pear was 9~12 days of storage.
- Taxon
- pearPyrus communise0
- Material
- Abatee3
- Outcome
- best edible periode3
- Value
- 9~12 de3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we chose Red clapp's, Abate and Jingbai pear as experimental materials”
e3“The best edible period of Red clapp's was storage for 6~8 d, Abate for 9~12 d, Jingbai for 12~15 d”
Claim · model-written summary
Best edible period of Jingbai pear was 12~15 days of storage.
- Taxon
- pearPyrus communise0
- Material
- Jingbaie3
- Outcome
- best edible periode3
- Value
- 12~15 de3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we chose Red clapp's, Abate and Jingbai pear as experimental materials”
e3“The best edible period of Red clapp's was storage for 6~8 d, Abate for 9~12 d, Jingbai for 12~15 d”
Claim · model-written summary
Ethylene treatment at 100 μL·L-1 accelerated the ripening of soft pear fruit.
- Taxon
- pearPyrus communise0
- Treatment
- 100 μL·L-1 concentration of ethylene treatmente4
- Outcome
- ripeninge4
- Direction
- acceleratee4
- Value
- 100 μL·L-1e4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we chose Red clapp's, Abate and Jingbai pear as experimental materials”
e4“auxiliary by 100 μL·L-1 concentration of ethylene treatment could accelerate the ripening of soft peer fruit”
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See all 22 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.