Abstract
Abstract ‘Bartlett’ and ‘d’Anjou’ pears ( Pyrus communis L.) coated with either Pro-long or Nutri-Save, two proprietary fruit-coating materials, were firmer, higher in titratable acidity, and greener in skin color than noncoated fruit stored in air at 0°C. Coated fruit were, in most instances, comparable to noncoated fruit stored in controlled atmospheres (CA). The incidence of core breakdown in ‘Bartlett’ pears and superficial scald in ‘d’Anjou’ pears were lower in coated fruit than in noncoated fruit kept in air storage. The incidence of scald in CA-stored noncoated fruit was usually comparable to and sometimes lower than in the air-stored coated fruit. Normal fruit ripening, however, was adversely affected by the coating compounds, particularly in ‘Bartlett’ pears. Coated ‘Bartlett’ pears tended to develop a blotchy appearance of green interspersed with yellow when held at ripening temperatures.
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Claims 9
Claim · model-written summary
Coated pears (Pro-long or Nutri-Save) were firmer than noncoated fruit stored in air at 0°C.
- Taxon
- Pyrus communis
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise1 - Material
- ‘Bartlett’ and ‘d’Anjou’e1
- Organ / stage
- fruite1
- Treatment
- Pro-long or Nutri-Savee1
- Outcome
- firmere1
- Direction
- firmere1
- Comparator
- noncoated fruit stored in air at 0°Ce1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e1“‘Bartlett’ and ‘d’Anjou’ pears ( Pyrus communis L.) coated with either Pro-long or Nutri-Save, two proprietary fruit-coating materials, were firmer, higher in titratable acidity, and greener in skin color than noncoated fruit stored in air at 0°C”
Claim · model-written summary
Coated pears (Pro-long or Nutri-Save) had higher titratable acidity than noncoated fruit stored in air at 0°C.
- Taxon
- Pyrus communisPyrus communise1
- Material
- ‘Bartlett’ and ‘d’Anjou’e1
- Organ / stage
- fruite1
- Treatment
- Pro-long or Nutri-Savee1
- Outcome
- titratable aciditye1
- Direction
- highere1
- Comparator
- noncoated fruit stored in air at 0°Ce1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“‘Bartlett’ and ‘d’Anjou’ pears ( Pyrus communis L.) coated with either Pro-long or Nutri-Save, two proprietary fruit-coating materials, were firmer, higher in titratable acidity, and greener in skin color than noncoated fruit stored in air at 0°C”
Claim · model-written summary
Coated pears (Pro-long or Nutri-Save) had greener skin colour than noncoated fruit stored in air at 0°C.
- Taxon
- Pyrus communisPyrus communise1
- Material
- ‘Bartlett’ and ‘d’Anjou’e1
- Organ / stage
- fruite1
- Treatment
- Pro-long or Nutri-Savee1
- Outcome
- skin colore1
- Direction
- greenere1
- Comparator
- noncoated fruit stored in air at 0°Ce1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“‘Bartlett’ and ‘d’Anjou’ pears ( Pyrus communis L.) coated with either Pro-long or Nutri-Save, two proprietary fruit-coating materials, were firmer, higher in titratable acidity, and greener in skin color than noncoated fruit stored in air at 0°C”
Claim · model-written summary
Core breakdown incidence in Bartlett pears was lower in coated fruit than in noncoated fruit kept in air storage.
- Taxon
- Pyrus communisPyrus communise1
- Material
- ‘Bartlett’e2
- Organ / stage
- fruite2
- Treatment
- Pro-long or Nutri-Savee1
- Outcome
- incidence of core breakdowne2
- Direction
- lowere2
- Comparator
- noncoated fruit kept in air storagee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“‘Bartlett’ and ‘d’Anjou’ pears ( Pyrus communis L.) coated with either Pro-long or Nutri-Save, two proprietary fruit-coating materials, were firmer, higher in titratable acidity, and greener in skin color than noncoated fruit stored in air at 0°C”
e2“The incidence of core breakdown in ‘Bartlett’ pears and superficial scald in ‘d’Anjou’ pears were lower in coated fruit than in noncoated fruit kept in air storage”
Claim · model-written summary
Superficial scald incidence in d'Anjou pears was lower in coated fruit than in noncoated fruit kept in air storage.
- Taxon
- Pyrus communisPyrus communise1
- Material
- ‘d’Anjou’e2
- Organ / stage
- fruite2
- Treatment
- Pro-long or Nutri-Savee1
- Outcome
- superficial scalde2
- Direction
- lowere2
- Comparator
- noncoated fruit kept in air storagee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“‘Bartlett’ and ‘d’Anjou’ pears ( Pyrus communis L.) coated with either Pro-long or Nutri-Save, two proprietary fruit-coating materials, were firmer, higher in titratable acidity, and greener in skin color than noncoated fruit stored in air at 0°C”
e2“The incidence of core breakdown in ‘Bartlett’ pears and superficial scald in ‘d’Anjou’ pears were lower in coated fruit than in noncoated fruit kept in air storage”
Claim · model-written summary
Scald incidence in CA-stored noncoated fruit was usually comparable to, and sometimes lower than, that in air-stored coated fruit.
- Taxon
- Pyrus communisPyrus communise1
- Treatment
- CA-storede3
- Outcome
- incidence of scalde3
- Direction
- comparable toe3
- Comparator
- air-stored coated fruite3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“‘Bartlett’ and ‘d’Anjou’ pears ( Pyrus communis L.) coated with either Pro-long or Nutri-Save, two proprietary fruit-coating materials, were firmer, higher in titratable acidity, and greener in skin color than noncoated fruit stored in air at 0°C”
e3“The incidence of scald in CA-stored noncoated fruit was usually comparable to and sometimes lower than in the air-stored coated fruit”
Claim · model-written summary
Coated fruit in air storage were, in most instances, comparable to noncoated fruit stored in controlled atmospheres.
- Taxon
- Pyrus communisPyrus communise1
- Treatment
- Pro-long or Nutri-Savee1
- Outcome
- comparablee4
- Direction
- comparablee4
- Comparator
- noncoated fruit stored in controlled atmospheres (CA)e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“‘Bartlett’ and ‘d’Anjou’ pears ( Pyrus communis L.) coated with either Pro-long or Nutri-Save, two proprietary fruit-coating materials, were firmer, higher in titratable acidity, and greener in skin color than noncoated fruit stored in air at 0°C”
e4“Coated fruit were, in most instances, comparable to noncoated fruit stored in controlled atmospheres (CA)”
Claim · model-written summary
Coating compounds adversely affected normal fruit ripening, particularly in Bartlett pears.
- Taxon
- Pyrus communisPyrus communise1
- Material
- ‘Bartlett’e5
- Organ / stage
- fruite5
- Treatment
- coating compoundse5
- Outcome
- Normal fruit ripeninge5
- Direction
- adversely affectede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“‘Bartlett’ and ‘d’Anjou’ pears ( Pyrus communis L.) coated with either Pro-long or Nutri-Save, two proprietary fruit-coating materials, were firmer, higher in titratable acidity, and greener in skin color than noncoated fruit stored in air at 0°C”
e5“Normal fruit ripening, however, was adversely affected by the coating compounds, particularly in ‘Bartlett’ pears”
Claim · model-written summary
Coated Bartlett pears tended to develop a blotchy green and yellow appearance when held at ripening temperatures.
- Taxon
- Pyrus communisPyrus communise1
- Material
- ‘Bartlett’e6
- Outcome
- blotchy appearance of green interspersed with yellowe6
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“‘Bartlett’ and ‘d’Anjou’ pears ( Pyrus communis L.) coated with either Pro-long or Nutri-Save, two proprietary fruit-coating materials, were firmer, higher in titratable acidity, and greener in skin color than noncoated fruit stored in air at 0°C”
e6“Coated ‘Bartlett’ pears tended to develop a blotchy appearance of green interspersed with yellow when held at ripening temperatures”
The same questions in other papers
storage · quality: postharvest · Pyrus communis (pear)Positive and negative results
1 paper in the same direction as this paper · 20 in the opposite direction
- positive
- positive
- positive
18 papers more in this group
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.