Abstract
This study aimed to determine the relationship between preharvest treatments by salicylic acid, Larginine and L-tryptophan with fruit quality of pear cv. Le-Conte during cold storage at 0◦C and 9095% RH for 12 weeks followed by shelf life at 22◦C for 12 days. Treatments included L-arginine at 100 and 200 ppm, L-tryptophan at 50 and 100 ppm, salicylic acid at 100 and 200 ppm and water as control, all treatments were sprayed on mature trees until run off twice; at full bloom stage and at initial fruit set stage. All conducted treatments were effective in maintaining fruit quality compared with control. Tryptophan at 100 ppm showed the highest significant TSS values, while salicylic acid at 200 ppm showed the lowest significant TSS values during cold storage and shelf life circumstances. Salicylic acid at 100 and 200 ppm showed the lowest weight loss percentages, salicylic at 200 ppm decreased the rate of decay incidence, showed the lowest significant respiration rates, also it was effective in alleviating core browning. In addition, salicylic acid at 200 ppm significantly maintained firmness of fruits, and showed higher h° value of fruits peel, ascorbic acid concentrations, total phenols content and antioxidant capacity values of LeConte pear fruits. Preharvest treatments by salicylic acid, L-arginine and L-tryptophan positively influenced postharvest fruit quality, salicylic acid at 200 ppm effectively maintained fruit quality during cold storage and shelf life.
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Claims 10
Claim · model-written summary
All preharvest treatments maintained pear fruit quality relative to water control.
- Taxon
- PEAR
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communist0 - Treatment
- All conducted treatmentse1
- Outcome
- fruit qualitye1
- Direction
- maintaininge1
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
t0“PEAR FRUITS CV. LE-CONTE”
e0“Treatments included L-arginine at 100 and 200 ppm, L-tryptophan at 50 and 100 ppm, salicylic acid at 100 and 200 ppm and water as control”
e1“All conducted treatments were effective in maintaining fruit quality compared with control.”
Claim · model-written summary
Tryptophan at 100 ppm gave the highest significant TSS during cold storage and shelf life.
- Taxon
- PEARPyrus communist0
- Treatment
- Tryptophan at 100 ppme0
- Outcome
- TSS valuese0
- Direction
- higheste0
- Qualifier
- during cold storage and shelf life circumstancese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS CV. LE-CONTE”
e0“Tryptophan at 100 ppm showed the highest significant TSS values, while salicylic acid at 200 ppm showed the lowest significant TSS values during cold storage and shelf life circumstances.”
Claim · model-written summary
Salicylic acid at 200 ppm gave the lowest significant TSS during storage and shelf life.
- Taxon
- PEARPyrus communist0
- Treatment
- salicylic acid at 200 ppme0
- Outcome
- TSS valuese0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS CV. LE-CONTE”
e0“Tryptophan at 100 ppm showed the highest significant TSS values, while salicylic acid at 200 ppm showed the lowest significant TSS values during cold storage and shelf life circumstances.”
Claim · model-written summary
Salicylic acid at 100 and 200 ppm produced the lowest weight loss.
- Taxon
- PEARPyrus communist0
- Treatment
- Salicylic acid at 100 and 200 ppme0
- Outcome
- weight loss percentagese0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS CV. LE-CONTE”
e0“Salicylic acid at 100 and 200 ppm showed the lowest weight loss percentages”
Claim · model-written summary
Salicylic acid at 200 ppm decreased decay incidence.
- Taxon
- PEARPyrus communist0
- Treatment
- salicylic at 200 ppme0
- Outcome
- rate of decay incidencee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS CV. LE-CONTE”
e0“salicylic at 200 ppm decreased the rate of decay incidence”
Claim · model-written summary
Salicylic acid at 200 ppm produced the lowest significant respiration rate.
- Taxon
- PEARPyrus communist0
- Treatment
- salicylic at 200 ppme0
- Outcome
- respiration ratese0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS CV. LE-CONTE”
e0“salicylic at 200 ppm decreased the rate of decay incidence, showed the lowest significant respiration rates”
Claim · model-written summary
Salicylic acid at 200 ppm alleviated core browning.
- Taxon
- PEARPyrus communist0
- Treatment
- salicylic at 200 ppme0
- Outcome
- core browninge0
- Direction
- alleviatinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS CV. LE-CONTE”
e0“salicylic at 200 ppm decreased the rate of decay incidence, showed the lowest significant respiration rates, also it was effective in alleviating core browning.”
Claim · model-written summary
Salicylic acid at 200 ppm significantly maintained fruit firmness.
- Taxon
- PEARPyrus communist0
- Treatment
- salicylic acid at 200 ppme0
- Outcome
- firmness of fruitse0
- Direction
- maintainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS CV. LE-CONTE”
e0“salicylic acid at 200 ppm significantly maintained firmness of fruits”
Claim · model-written summary
Salicylic acid at 200 ppm raised peel hue, ascorbic acid and phenol content.
- Taxon
- PEARPyrus communist0
- Treatment
- salicylic acid at 200 ppme0
- Outcome
- h° value of fruits peel, ascorbic acid concentrations, total phenols contente0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS CV. LE-CONTE”
e0“salicylic acid at 200 ppm significantly maintained firmness of fruits, and showed higher h° value of fruits peel, ascorbic acid concentrations, total phenols content and antioxidant capacity values of LeConte pear fruits.”
Claim · model-written summary
Salicylic acid at 200 ppm raised antioxidant capacity in pear fruit.
- Taxon
- pearPyrus communise0
- Treatment
- salicylic acid at 200 ppme0
- Outcome
- antioxidant capacity valuese0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“salicylic acid at 200 ppm significantly maintained firmness of fruits, and showed higher h° value of fruits peel, ascorbic acid concentrations, total phenols content and antioxidant capacity values of LeConte pear fruits.”
The same questions in other papers
salicylic acid · quality: phytochemicals · Pyrus communis (pear)Results agree
2 papers in the same direction as this paper
- positive
- positive
salicylic acid · quality: postharvest · Pyrus communis (pear)Results agree
5 papers in the same direction as this paper
- positive
- positive
- positive
2 papers more in this group
See all 6 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.