Abstract
Sample groups of 20 Hujinmilujuicy peach fruits with an identical degree of maturity of about 80% were treated with Bacillus amyloliquefaciens ES-2 fermented broth with a biological potency of 29100 IU/ml for 2 min, wind dried, held in plastic bags and stored at(1.0 ± 0.5) ℃.The treatment was replicated three times.In order to investigate the changes in peach quality and physiological characteristics during storage, respiratory rate, relative electric activity, contents of soluble solids, reducing sugars, vitamin C, superoxide anion(O2·) and malondialdehyde(MDA), titratable acidity, and activities of superoxide dismutase(SOD) and peroxidase(POD) were measured at intervals of 10 d.Results showed that the treatment of ES-2 fermented product could effectively reduce fruit decay, slow down the reduction of soluble solids, reducing sugars and vitamin C, inhibit respiratory rate and O2· production, maintain SOD activity at a high level and postpone the increase of relative electric activity.However, some undesired color was displayed on the surface of treated fruits.
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Claims 6
Claim · model-written summary
ES-2 fermented product treatment reduced fruit decay in stored peach.
- Taxon
- peach
Prunus persicae0 - Treatment
- ES-2 fermented producte1
- Outcome
- fruit decaye1
- Direction
- reducee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hujinmilujuicy peach fruits”
e1“the treatment of ES-2 fermented product could effectively reduce fruit decay”
Claim · model-written summary
ES-2 fermented product slowed the reduction of soluble solids, reducing sugars and vitamin C in stored peach.
- Taxon
- peachPrunus persicae0
- Treatment
- ES-2 fermented producte1
- Outcome
- soluble solids, reducing sugars and vitamin Ce2
- Direction
- slow downe2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hujinmilujuicy peach fruits”
e1“the treatment of ES-2 fermented product”
e2“slow down the reduction of soluble solids, reducing sugars and vitamin C”
Claim · model-written summary
ES-2 fermented product inhibited respiratory rate and superoxide anion production in stored peach.
- Taxon
- peachPrunus persicae0
- Treatment
- ES-2 fermented producte1
- Outcome
- respiratory rate and O2· productione2
- Direction
- inhibite2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hujinmilujuicy peach fruits”
e1“the treatment of ES-2 fermented product”
e2“inhibit respiratory rate and O2· production”
Claim · model-written summary
ES-2 fermented product maintained SOD activity at a high level in stored peach.
- Taxon
- peachPrunus persicae0
- Treatment
- ES-2 fermented producte1
- Outcome
- SOD activitye2
- Direction
- maintaine2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hujinmilujuicy peach fruits”
e1“the treatment of ES-2 fermented product”
e2“maintain SOD activity at a high level”
Claim · model-written summary
ES-2 fermented product postponed the increase of relative electric activity in stored peach.
- Taxon
- peachPrunus persicae0
- Treatment
- ES-2 fermented producte1
- Outcome
- relative electric activitye2
- Direction
- postpone the increasee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hujinmilujuicy peach fruits”
e1“the treatment of ES-2 fermented product”
e2“postpone the increase of relative electric activity”
Claim · model-written summary
Some undesired color appeared on the surface of peach fruits treated with ES-2 fermented product.
- Taxon
- peachPrunus persicae0
- Treatment
- ES-2 fermented producte1
- Outcome
- undesired colore2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hujinmilujuicy peach fruits”
e1“the treatment of ES-2 fermented product”
e2“some undesired color was displayed on the surface of treated fruits”
The same questions in other papers
processing · quality: sugar starch · Prunus persica (peach)Positive and negative results
1 in the opposite direction
- no effect
processing · quality: postharvest · Prunus persica (peach)Positive and negative results
3 in the opposite direction
- positive
- positive
- positive
processing · physiology: antioxidant enzymes · Prunus persica (peach)Results agree
1 paper in the same direction as this paper
- positive
processing · disease · Prunus persica (peach)Results agree
7 papers in the same direction as this paper
- positive
- positive
- positive
4 papers more in this group
See all 8 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.