Abstract
Abstract Peaches and nectarines [ Prunus persica (L.) Batsch] ripened at 18° to 20°C after storage in air for 9 weeks at 0° developed severe internal breakdown and were of very poor quality. Comparable fruit intermittently warmed (IW) for 2 days in air at 18° to 20° during storage at 0° in CA (1% O 2 + 5% CO 2 ) and then ripened generally had little breakdown and retained good quality for about 20 weeks. Less mature fruit (6.8 kg at harvest) were more acid after storage than were more mature fruit (5.5 kg at harvest). Fruit dipped in benomyl at each IW treatment had no less decay than those dipped only before storage but they had a better internal appearance and were more acid. Fruit stored in CA after 2 weeks delay in 0° air generally were poorer in quality than those stored in CA within 2 or 3 days of harvest.
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Claims 7
Claim · model-written summary
After nine weeks at 0° in air, ripened fruit developed severe internal breakdown and poor quality.
- Taxon
- Peaches and nectarines
Prunus persicaPrunus persica var. nucipersicae0 - Treatment
- storage in air for 9 weeks at 0°e0
- Outcome
- severe internal breakdown and were of very poor qualitye0
Not reportedOrgan / stage
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Peaches and nectarines [ Prunus persica (L.) Batsch] ripened at 18° to 20°C after storage in air for 9 weeks at 0° developed severe internal breakdown and were of very poor quality”
Claim · model-written summary
Intermittent warming during controlled-atmosphere storage kept breakdown low and quality good for about 20 weeks.
- Taxon
- Peaches and NectarinesPrunus persicaPrunus persica var. nucipersicat0
- Treatment
- intermittently warmed (IW) for 2 days in air at 18° to 20° during storage at 0° in CA (1% O 2 + 5% CO 2 )e0
- Outcome
- little breakdown and retained good qualitye0
- Value
- about 20 weekse0
- Comparator
- Comparable fruite0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Comparable fruit intermittently warmed (IW) for 2 days in air at 18° to 20° during storage at 0° in CA (1% O 2 + 5% CO 2 ) and then ripened generally had little breakdown and retained good quality for about 20 weeks”
t0“Peaches and Nectarines”
Claim · model-written summary
Less mature fruit were more acidic after storage than more mature fruit.
- Taxon
- Peaches and NectarinesPrunus persicaPrunus persica var. nucipersicat0
- Material
- Less mature fruite0
- Outcome
- acide0
- Direction
- moree0
- Comparator
- more mature fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Less mature fruit (6.8 kg at harvest) were more acid after storage than were more mature fruit (5.5 kg at harvest)”
t0“Peaches and Nectarines”
Claim · model-written summary
Benomyl dipping at each warming did not reduce decay versus a single predip.
- Taxon
- Peaches and NectarinesPrunus persicaPrunus persica var. nucipersicat0
- Treatment
- benomyl at each IW treatmente0
- Outcome
- decaye0
- Direction
- no lesse0
- Comparator
- those dipped only before storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit dipped in benomyl at each IW treatment had no less decay than those dipped only before storage”
t0“Peaches and Nectarines”
Claim · model-written summary
Repeated benomyl dipping improved internal appearance.
- Taxon
- Peaches and NectarinesPrunus persicaPrunus persica var. nucipersicat0
- Treatment
- benomyl at each IW treatmente0
- Outcome
- internal appearancee0
- Direction
- bettere0
- Comparator
- those dipped only before storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit dipped in benomyl at each IW treatment had no less decay than those dipped only before storage but they had a better internal appearance and were more acid”
t0“Peaches and Nectarines”
Claim · model-written summary
Repeated benomyl dipping increased acidity.
- Taxon
- Peaches and NectarinesPrunus persicaPrunus persica var. nucipersicat0
- Treatment
- benomyl at each IW treatmente0
- Outcome
- acide0
- Direction
- moree0
- Comparator
- those dipped only before storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit dipped in benomyl at each IW treatment had no less decay than those dipped only before storage but they had a better internal appearance and were more acid”
t0“Peaches and Nectarines”
Claim · model-written summary
Delaying controlled-atmosphere storage for two weeks in air worsened fruit quality.
- Taxon
- Peaches and NectarinesPrunus persicaPrunus persica var. nucipersicat0
- Treatment
- 2 weeks delay in 0° aire0
- Outcome
- qualitye0
- Direction
- poorere0
- Comparator
- those stored in CA within 2 or 3 days of harveste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit stored in CA after 2 weeks delay in 0° air generally were poorer in quality than those stored in CA within 2 or 3 days of harvest”
t0“Peaches and Nectarines”
The same questions in other papers
benomyl · disease · Prunus persica (peach)Positive and negative results
6 reporting no difference from an alternative
- positive
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17 papers in the same direction as this paper · 4 in the opposite direction · 1 reporting no difference from an alternative
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See all 23 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.