Abstract
We studied effects of high temperatures (33, 35, 38 or 43°C) for 2 days on changes of quality and physiology of 'Okuba' peach fruit after cold storage (2 ± 1°C, 4 weeks). The results showed that appropriate heat shock treatments could alleviate chilling injury by decreasing browning of fruits, prompting red-change of skins, having little effect on soluble solid content and titrable acid content, but decreasing the hardness of the fruits. Heat shock treatments stimulated metabolism of fruit during the first week of cold storage. The results showed that respiration rates, ethylene production and activities of peroxidase and polyphenol oxidase of fruits were higher than those of controls, but gradually became lower than that of controls during subsequent cold storage and shelf life. The cell membrane permeability and content of free proline of fruits increased during heat shock treatment and maintained a higher level than that of controls during most of the cold storage and shelf life.
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Claims 8
Claim · model-written summary
Appropriate heat shock treatments alleviated chilling injury by reducing fruit browning.
Not reportedComparator
Verbatim
t0“PEACHES”
e0“appropriate heat shock treatments could alleviate chilling injury by decreasing browning of fruits”
Claim · model-written summary
Appropriate heat shock treatments promoted red color change of peach skins.
Not reportedComparator
Verbatim
t0“PEACHES”
e0“prompting red-change of skins”
e1“appropriate heat shock treatments could alleviate chilling injury by decreasing browning of fruits”
Claim · model-written summary
Heat shock had little effect on soluble solids and titratable acid content.
- Taxon
- PEACHESt0
- Treatment
- HEAT SHOCK TREATMENTt0
- Outcome
- soluble solid content and titrable acid contente0
- Direction
- little effecte0
Not reportedComparator
Verbatim
t0“PEACHES AFTER HEAT SHOCK TREATMENT”
e0“having little effect on soluble solid content and titrable acid content”
Claim · model-written summary
Heat shock reduced peach fruit hardness.
Not reportedComparator
Verbatim
t0“PEACHES AFTER HEAT SHOCK TREATMENT”
e0“decreasing the hardness of the fruits”
Claim · model-written summary
Heat shock stimulated fruit metabolism during the first week of cold storage.
- Taxon
- PEACHESt0
- Treatment
- Heat shock treatmentse0
- Outcome
- metabolism of fruite0
- Direction
- stimulatede0
- Qualifier
- during the first week of cold storagee0
Not reportedComparator
Verbatim
t0“PEACHES”
e0“Heat shock treatments stimulated metabolism of fruit during the first week of cold storage”
Claim · model-written summary
Respiration rate, ethylene production and peroxidase activity were initially higher than controls but later lower.
Verbatim
t0“PEACHES AFTER HEAT SHOCK TREATMENT”
e0“respiration rates, ethylene production and activities of peroxidase and polyphenol oxidase of fruits were higher than those of controls, but gradually became lower than that of controls during subsequent cold storage and shelf life”
Claim · model-written summary
Polyphenol oxidase activity was initially higher than controls but later lower.
Verbatim
t0“PEACHES AFTER HEAT SHOCK TREATMENT”
e0“activities of peroxidase and polyphenol oxidase of fruits were higher than those of controls, but gradually became lower than that of controls during subsequent cold storage and shelf life”
Claim · model-written summary
Cell membrane permeability and free proline content increased during treatment and remained above controls through most storage and shelf life.
Verbatim
t0“PEACHES AFTER HEAT SHOCK TREATMENT”
e0“The cell membrane permeability and content of free proline of fruits increased during heat shock treatment and maintained a higher level than that of controls during most of the cold storage and shelf life”
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