Abstract
The strawberry variety Fengxiangwas used to study the effects of cold shock treatment (CST) on the quality during storage. The results showed that the treatment of 0 ℃ ice and water mixture for 1 hour significantly delayed the after-ripening and fade of the fruit. As compared with control, the respiration rate and the increase of MDA was inhibited. CST also inhibited the decrease of titritable acid content, VC content, TSS content and anthocyanin content.
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Claims 8
Claim · model-written summary
One hour in an ice and water mixture significantly delayed fruit after-ripening.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassae1 - Organ / stage
- fruite0
- Treatment
- 0 ℃ ice and water mixture for 1 houre0
- Outcome
- after-ripeninge0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“the treatment of 0 ℃ ice and water mixture for 1 hour significantly delayed the after-ripening and fade of the fruit”
e1“The strawberry variety Fengxiangwas used”
Claim · model-written summary
The treatment significantly delayed fruit fading.
- Taxon
- strawberryFragaria ×ananassae1
- Treatment
- 0 ℃ ice and water mixture for 1 houre0
- Outcome
- fade of the fruite0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the treatment of 0 ℃ ice and water mixture for 1 hour significantly delayed the after-ripening and fade of the fruit”
e1“The strawberry variety Fengxiangwas used”
Claim · model-written summary
Cold shock inhibited fruit respiration rate relative to control.
- Taxon
- strawberryFragaria ×ananassae2
- Treatment
- cold shock treatment (CST)e1
- Outcome
- respiration ratee0
- Direction
- inhibitede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As compared with control, the respiration rate and the increase of MDA was inhibited”
e1“cold shock treatment (CST)”
e2“strawberry variety Fengxiangwas”
Claim · model-written summary
Cold shock inhibited the increase in MDA relative to control.
- Taxon
- strawberryFragaria ×ananassae2
- Treatment
- cold shock treatment (CST)e1
- Outcome
- increase of MDAe0
- Direction
- inhibitede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As compared with control, the respiration rate and the increase of MDA was inhibited”
e1“cold shock treatment (CST)”
e2“strawberry variety Fengxiangwas”
Claim · model-written summary
Cold shock inhibited the decline of titratable acid content.
- Taxon
- strawberryFragaria ×ananassae1
- Treatment
- CSTe0
- Outcome
- titritable acid contente0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CST also inhibited the decrease of titritable acid content, VC content, TSS content and anthocyanin content”
e1“strawberry variety Fengxiangwas”
Claim · model-written summary
Cold shock inhibited the decline of VC content.
- Taxon
- strawberryFragaria ×ananassae1
- Treatment
- CSTe0
- Outcome
- VC contente0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CST also inhibited the decrease of titritable acid content, VC content, TSS content and anthocyanin content”
e1“strawberry variety Fengxiangwas”
Claim · model-written summary
Cold shock inhibited the decline of TSS content.
- Taxon
- strawberryFragaria ×ananassae1
- Treatment
- CSTe0
- Outcome
- TSS contente0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CST also inhibited the decrease of titritable acid content, VC content, TSS content and anthocyanin content”
e1“strawberry variety Fengxiangwas”
Claim · model-written summary
Cold shock inhibited the decline of anthocyanin content.
- Taxon
- strawberryFragaria ×ananassae1
- Treatment
- CSTe0
- Outcome
- anthocyanin contente0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CST also inhibited the decrease of titritable acid content, VC content, TSS content and anthocyanin content”
e1“strawberry variety Fengxiangwas”
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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.