Abstract
The effect of rootstock, fertilization and post-harvest heat treatments on the antioxidant capacity and total phenolic content in fruits of peach cultivar Flavorcrest was studied. 'Flavorcrest' grafted on 'MrS. 2/5' and 'Flordaguard' rootstocks produced fruits with the highest antioxidant capacity while the activity in the fruit skin was around ten times higher than in the flesh. Treatment without fertilization produced the highest antioxidant capacity in fruit flesh while the fruit skin showed no significant differences between treatments. A moderate heat shock (34 and 42°C), evaluated at 24 h post-harvest, improved the antioxidant capacity of fruits but after keep them for 72 h at 20°C, the values were similar to those observed in untreated fruit. Pre-harvest (rootstocks and fertilization) and post-harvest (heat shock) treatments influenced the functional quality of ‘Flavorcrest’ peach cultivar fruits.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
Flavorcrest on MrS. 2/5 produced fruit with the highest antioxidant capacity.
- Taxon
- peach
Prunus persicat0 - Material
- Flavorcreste0
- Treatment
- 'MrS. 2/5'e0
- Outcome
- antioxidant capacitye0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“'Flavorcrest' grafted on 'MrS. 2/5' and 'Flordaguard' rootstocks produced fruits with the highest antioxidant capacity”
t0“peach”
Claim · model-written summary
Flavorcrest on Flordaguard produced fruit with the highest antioxidant capacity.
- Taxon
- peachPrunus persicat0
- Material
- Flavorcreste0
- Treatment
- 'Flordaguard'e0
- Outcome
- antioxidant capacitye0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“'Flavorcrest' grafted on 'MrS. 2/5' and 'Flordaguard' rootstocks produced fruits with the highest antioxidant capacity”
t0“peach”
Claim · model-written summary
Fruit skin antioxidant activity was about ten times higher than flesh.
- Taxon
- peachPrunus persicat0
- Organ / stage
- fruit skine0
- Outcome
- activity in the fruit skine0
- Direction
- highere0
- Value
- around ten timese0
- Comparator
- fleshe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the activity in the fruit skin was around ten times higher than in the flesh”
t0“peach”
Claim · model-written summary
No fertilizer gave the highest flesh antioxidant capacity.
- Taxon
- peachPrunus persicat0
- Treatment
- without fertilizatione0
- Outcome
- antioxidant capacity in fruit fleshe0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatment without fertilization produced the highest antioxidant capacity in fruit flesh”
t0“peach”
Claim · model-written summary
Skin antioxidant capacity showed no significant differences between fertilizer treatments.
- Taxon
- peachPrunus persicat0
- Treatment
- treatmentse0
- Outcome
- fruit skine0
- Direction
- no significant differencese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fruit skin showed no significant differences between treatments”
t0“peach”
Claim · model-written summary
A 34°C heat shock improved fruit antioxidant capacity at 24 hours.
- Taxon
- peachPrunus persicat0
- Treatment
- 34e0
- Outcome
- antioxidant capacity of fruitse0
- Direction
- improvede0
- Qualifier
- 24 h post-harveste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A moderate heat shock (34 and 42°C), evaluated at 24 h post-harvest, improved the antioxidant capacity of fruits”
t0“peach”
Claim · model-written summary
A 42°C heat shock improved fruit antioxidant capacity at 24 hours.
- Taxon
- peachPrunus persicat0
- Treatment
- 42°Ce0
- Outcome
- antioxidant capacity of fruitse0
- Direction
- improvede0
- Qualifier
- 24 h post-harveste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A moderate heat shock (34 and 42°C), evaluated at 24 h post-harvest, improved the antioxidant capacity of fruits”
t0“peach”
Claim · model-written summary
After 72 hours at 20°C, heated fruit antioxidant values were similar to untreated fruit.
- Taxon
- peachPrunus persicat0
- Treatment
- heat shocke2
- Outcome
- antioxidant capacitye2
- Direction
- similare0
- Qualifier
- 72 h at 20°Ce0
- Comparator
- untreated fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“after keep them for 72 h at 20°C, the values were similar to those observed in untreated fruit”
e1“improved the antioxidant capacity of fruits”
e2“A moderate heat shock (34 and 42°C), evaluated at 24 h post-harvest, improved the antioxidant capacity of fruits”
t0“peach”
The same questions in other papers
heat · quality: phytochemicals · Prunus persica (peach)Positive and negative results
1 in the opposite direction
- positive
fertilization · quality: phytochemicals · Prunus persica (peach)Positive and negative results
4 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
3 papers more in this group
See all 7 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.