Abstract
The purpose of this study is to explore the effect of 10% carbon dioxide (CO2) on the fruit quality and sugar metabolism of fresh-cut pear during storage. The results indicated that carbon dioxide treatment maintained fruit quality by delaying the decline of firmness and promoting the accumulation of total soluble solids (TSS). Moreover, carbon dioxide enhanced activities of sucrose synthase (SS), and sucrose phosphate synthase (SPS). The activities of amylase, acid invertase (AI), neutral invertase (NI), SS-cleavage, fructokinase (FK), hexokinase (HK), sorbitol oxidase (SOX), NAD-dependent sorbitol dehydrogenase (NAD-SDH), and NADP-SDH in CO2-treated fruit were inhibited. Expression levels of key genes were found to correspond with the related enzyme activities. As a result, the accumulation of glucose, fructose, sorbitol, and sucrose were accelerated by CO2, which were 12.58%, 13.86%, 24.7%, and 13.9% higher than those of the control at the end of storage, respectively. The results showed that CO2 could maintain the quality of fresh-cut pears by regulating the conversion of various sugar components to enhance soluble sugars content.
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Claims 12
Claim · model-written summary
Carbon dioxide delayed loss of fresh-cut pear firmness.
- Taxon
- Pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communist0 - Organ / stage
- fruitt0
- Treatment
- carbon dioxidee0
- Outcome
- firmnesse0
- Direction
- delaying the declinee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“carbon dioxide treatment maintained fruit quality by delaying the decline of firmness”
Claim · model-written summary
Carbon dioxide promoted accumulation of total soluble solids.
- Taxon
- PearPyrus communist0
- Organ / stage
- fruitt0
- Treatment
- carbon dioxidee0
- Outcome
- total soluble solids (TSS)e0
- Direction
- promotinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“carbon dioxide treatment maintained fruit quality by delaying the decline of firmness and promoting the accumulation of total soluble solids (TSS)”
Claim · model-written summary
Carbon dioxide enhanced sucrose synthase and sucrose phosphate synthase activity.
- Taxon
- PearPyrus communist0
- Organ / stage
- fruitt0
- Treatment
- carbon dioxidee0
- Gene
- sucrose synthase (SS), and sucrose phosphate synthase (SPS)e0
- Outcome
- activities of sucrose synthase (SS), and sucrose phosphate synthase (SPS)e0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“carbon dioxide enhanced activities of sucrose synthase (SS), and sucrose phosphate synthase (SPS).”
Claim · model-written summary
CO2 treatment inhibited activities of amylase, acid invertase (AI), neutral invertase (NI) in pear fruit.
- Taxon
- PearPyrus communist0
- Treatment
- CO2-treatede0
- Gene
- amylase, acid invertase (AI), neutral invertase (NI)e0
- Outcome
- amylase, acid invertase (AI), neutral invertase (NI)e0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“The activities of amylase, acid invertase (AI), neutral invertase (NI), SS-cleavage, fructokinase (FK), hexokinase (HK), sorbitol oxidase (SOX), NAD-dependent sorbitol dehydrogenase (NAD-SDH), and NADP-SDH in CO2-treated fruit were inhibited.”
Claim · model-written summary
CO2 treatment inhibited activities of SS-cleavage, fructokinase (FK), hexokinase (HK) in pear fruit.
- Taxon
- PearPyrus communist0
- Treatment
- CO2-treatede0
- Gene
- SS-cleavage, fructokinase (FK), hexokinase (HK)e0
- Outcome
- SS-cleavage, fructokinase (FK), hexokinase (HK)e0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“The activities of amylase, acid invertase (AI), neutral invertase (NI), SS-cleavage, fructokinase (FK), hexokinase (HK), sorbitol oxidase (SOX), NAD-dependent sorbitol dehydrogenase (NAD-SDH), and NADP-SDH in CO2-treated fruit were inhibited.”
Claim · model-written summary
CO2 treatment inhibited activities of sorbitol oxidase (SOX), NAD-dependent sorbitol dehydrogenase (NAD-SDH), and NADP-SDH in pear fruit.
- Taxon
- PearPyrus communist0
- Treatment
- CO2-treatede0
- Gene
- sorbitol oxidase (SOX), NAD-dependent sorbitol dehydrogenase (NAD-SDH), and NADP-SDHe0
- Outcome
- sorbitol oxidase (SOX), NAD-dependent sorbitol dehydrogenase (NAD-SDH), and NADP-SDHe0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“The activities of amylase, acid invertase (AI), neutral invertase (NI), SS-cleavage, fructokinase (FK), hexokinase (HK), sorbitol oxidase (SOX), NAD-dependent sorbitol dehydrogenase (NAD-SDH), and NADP-SDH in CO2-treated fruit were inhibited.”
Claim · model-written summary
Key gene expression corresponded to related enzyme activities.
- Taxon
- PearPyrus communist0
- Gene
- key genese0
- Outcome
- Expression levels of key genese0
- Qualifier
- related enzyme activitiese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“Expression levels of key genes were found to correspond with the related enzyme activities.”
Claim · model-written summary
CO2 increased glucose accumulation by 12.58% relative to control at the end of storage.
- Taxon
- PearPyrus communist0
- Treatment
- CO2e0
- Outcome
- glucosee0
- Direction
- highere0
- Value
- 12.58%e0
- Qualifier
- at the end of storagee0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“the accumulation of glucose, fructose, sorbitol, and sucrose were accelerated by CO2, which were 12.58%, 13.86%, 24.7%, and 13.9% higher than those of the control at the end of storage, respectively.”
Claim · model-written summary
CO2 increased fructose accumulation by 13.86% relative to control at the end of storage.
- Taxon
- PearPyrus communist0
- Treatment
- CO2e0
- Outcome
- fructosee0
- Direction
- highere0
- Value
- 13.86%e0
- Qualifier
- at the end of storagee0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“the accumulation of glucose, fructose, sorbitol, and sucrose were accelerated by CO2, which were 12.58%, 13.86%, 24.7%, and 13.9% higher than those of the control at the end of storage, respectively.”
Claim · model-written summary
CO2 increased sorbitol accumulation by 24.7% relative to control at the end of storage.
- Taxon
- PearPyrus communist0
- Treatment
- CO2e0
- Outcome
- sorbitole0
- Direction
- highere0
- Value
- 24.7%e0
- Qualifier
- at the end of storagee0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“the accumulation of glucose, fructose, sorbitol, and sucrose were accelerated by CO2, which were 12.58%, 13.86%, 24.7%, and 13.9% higher than those of the control at the end of storage, respectively.”
Claim · model-written summary
CO2 increased sucrose accumulation by 13.9% relative to control at the end of storage.
- Taxon
- PearPyrus communist0
- Treatment
- CO2e0
- Outcome
- sucrosee0
- Direction
- highere0
- Value
- 13.9%e0
- Qualifier
- at the end of storagee0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“the accumulation of glucose, fructose, sorbitol, and sucrose were accelerated by CO2, which were 12.58%, 13.86%, 24.7%, and 13.9% higher than those of the control at the end of storage, respectively.”
Claim · model-written summary
The authors conclude that CO2 maintains fresh-cut pear quality through sugar conversion that raises soluble sugar content.
- Taxon
- PearPyrus communist0
- Treatment
- CO2e0
- Outcome
- quality of fresh-cut pearse0
- Qualifier
- regulating the conversion of various sugar components to enhance soluble sugars contente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh-Cut Pear Fruit”
e0“CO2 could maintain the quality of fresh-cut pears by regulating the conversion of various sugar components to enhance soluble sugars content.”
The same questions in other papers
co2 · quality: sugar starch · Pyrus communis (pear)Results differ
1 in the opposite direction
- no effect
co2 · molecular: metabolites · Pyrus communis (pear)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
co2 · quality: postharvest · Pyrus communis (pear)Results agree
2 papers in the same direction as this paper
- positive
- positive
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.