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“decrease in A”

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paper W159562942 ✕

Observationobservedoriginal resultmeasured

Claim · model-written summary

During shelf storage, A or B fruit showed a decrease in firmness.

Taxon: PeachPrunus persicat0
Outcome: firmnesse0
Direction: decreasee0
Qualifier: treatment A or Be0
Comparator: cold-storage periode0

Verbatim

e0
“compared with that of cold-storage period,fruits under treatment A or B showed a decrease of firmness and protopectin contents,a increase of water-soluble pectin contents,as well as the rate of juice extracting and β-galactosidase activity during shelf-storage period.”
✓ located verbatim in the source · abstract, characters 557–825

t0
“Peach”
✓ located verbatim in the source · title, characters 93–98

Title

Effects of Cold-storage Mode on Post-harvest Pectin Contents and β-galactosidase Activity of Peach

Limei Li; Junfeng Guan; Yunxiao Feng; et al. Xibei zhiwu xuebao 2009

Other claims from this paper (18)

Intervention effect Packaging restrained change in firmness relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in protopectin relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in water-soluble pectin contents relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in rate of juice extracting relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in β-galactosidase activity relative to unpackaged A or B fruit.
Observation During shelf storage, A or B fruit showed a decrease in protopectin contents.
Observation During shelf storage, A or B fruit showed a increase in water-soluble pectin contents.
Observation During shelf storage, A or B fruit showed a increase in rate of juice extracting.
Observation During shelf storage, A or B fruit showed a increase in β-galactosidase activity.
Intervention effect Storage C fruit had higher firmness than A and B fruit.
Intervention effect Storage C fruit had higher protopectin contents than A and B fruit.
Intervention effect Storage C fruit had lower rate of juice extracting than A and B fruit.
Intervention effect Storage C fruit had lower β-galactosidase activity than A and B fruit.
Observation During shelf storage, fruit showed a increase in firmness.
Observation During shelf storage, fruit showed a increase in protopectin contents.
Observation During shelf storage, fruit showed a decrease in water-soluble pectin contents.
Observation During shelf storage, fruit showed a decrease in β-galactosidase activity.
Recommendation The authors judged packaging with mode B suitable for Okubo peach storage.

Observationobservedoriginal resultmeasured

Claim · model-written summary

During shelf storage, fruit showed a decrease in β-galactosidase activity.

Taxon: PeachPrunus persicat0
Outcome: β-galactosidase activitye0
Direction: decreasee0
Qualifier: during shelf-storage periode0

Verbatim

e0
“the increase of firmness and protopectin contents,the decrease of water-soluble pectin contents and β-galactosidase activity were showed during shelf-storage period.But packaging treatment could alleviate the above.”
✓ located verbatim in the source · abstract, characters 1010–1225

t0
“Peach”
✓ located verbatim in the source · title, characters 93–98

Title

Effects of Cold-storage Mode on Post-harvest Pectin Contents and β-galactosidase Activity of Peach

Limei Li; Junfeng Guan; Yunxiao Feng; et al. Xibei zhiwu xuebao 2009

Other claims from this paper (18)

Intervention effect Packaging restrained change in firmness relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in protopectin relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in water-soluble pectin contents relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in rate of juice extracting relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in β-galactosidase activity relative to unpackaged A or B fruit.
Observation During shelf storage, A or B fruit showed a decrease in firmness.
Observation During shelf storage, A or B fruit showed a decrease in protopectin contents.
Observation During shelf storage, A or B fruit showed a increase in water-soluble pectin contents.
Observation During shelf storage, A or B fruit showed a increase in rate of juice extracting.
Observation During shelf storage, A or B fruit showed a increase in β-galactosidase activity.
Intervention effect Storage C fruit had higher firmness than A and B fruit.
Intervention effect Storage C fruit had higher protopectin contents than A and B fruit.
Intervention effect Storage C fruit had lower rate of juice extracting than A and B fruit.
Intervention effect Storage C fruit had lower β-galactosidase activity than A and B fruit.
Observation During shelf storage, fruit showed a increase in firmness.
Observation During shelf storage, fruit showed a increase in protopectin contents.
Observation During shelf storage, fruit showed a decrease in water-soluble pectin contents.
Recommendation The authors judged packaging with mode B suitable for Okubo peach storage.

Observationobservedoriginal resultmeasured

Claim · model-written summary

During shelf storage, A or B fruit showed a decrease in protopectin contents.

Taxon: PeachPrunus persicat0
Outcome: protopectin contentse0
Direction: decreasee0
Qualifier: treatment A or Be0
Comparator: cold-storage periode0

Verbatim

e0
“compared with that of cold-storage period,fruits under treatment A or B showed a decrease of firmness and protopectin contents,a increase of water-soluble pectin contents,as well as the rate of juice extracting and β-galactosidase activity during shelf-storage period.”
✓ located verbatim in the source · abstract, characters 557–825

t0
“Peach”
✓ located verbatim in the source · title, characters 93–98

Title

Effects of Cold-storage Mode on Post-harvest Pectin Contents and β-galactosidase Activity of Peach

Limei Li; Junfeng Guan; Yunxiao Feng; et al. Xibei zhiwu xuebao 2009

Other claims from this paper (18)

Intervention effect Packaging restrained change in firmness relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in protopectin relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in water-soluble pectin contents relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in rate of juice extracting relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in β-galactosidase activity relative to unpackaged A or B fruit.
Observation During shelf storage, A or B fruit showed a decrease in firmness.
Observation During shelf storage, A or B fruit showed a increase in water-soluble pectin contents.
Observation During shelf storage, A or B fruit showed a increase in rate of juice extracting.
Observation During shelf storage, A or B fruit showed a increase in β-galactosidase activity.
Intervention effect Storage C fruit had higher firmness than A and B fruit.
Intervention effect Storage C fruit had higher protopectin contents than A and B fruit.
Intervention effect Storage C fruit had lower rate of juice extracting than A and B fruit.
Intervention effect Storage C fruit had lower β-galactosidase activity than A and B fruit.
Observation During shelf storage, fruit showed a increase in firmness.
Observation During shelf storage, fruit showed a increase in protopectin contents.
Observation During shelf storage, fruit showed a decrease in water-soluble pectin contents.
Observation During shelf storage, fruit showed a decrease in β-galactosidase activity.
Recommendation The authors judged packaging with mode B suitable for Okubo peach storage.

Observationobservedoriginal resultmeasured

Claim · model-written summary

During shelf storage, fruit showed a decrease in water-soluble pectin contents.

Taxon: PeachPrunus persicat0
Outcome: water-soluble pectin contentse0
Direction: decreasee0
Qualifier: during shelf-storage periode0

Verbatim

e0
“the increase of firmness and protopectin contents,the decrease of water-soluble pectin contents and β-galactosidase activity were showed during shelf-storage period.But packaging treatment could alleviate the above.”
✓ located verbatim in the source · abstract, characters 1010–1225

t0
“Peach”
✓ located verbatim in the source · title, characters 93–98

Title

Effects of Cold-storage Mode on Post-harvest Pectin Contents and β-galactosidase Activity of Peach

Limei Li; Junfeng Guan; Yunxiao Feng; et al. Xibei zhiwu xuebao 2009

Other claims from this paper (18)

Intervention effect Packaging restrained change in firmness relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in protopectin relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in water-soluble pectin contents relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in rate of juice extracting relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in β-galactosidase activity relative to unpackaged A or B fruit.
Observation During shelf storage, A or B fruit showed a decrease in firmness.
Observation During shelf storage, A or B fruit showed a decrease in protopectin contents.
Observation During shelf storage, A or B fruit showed a increase in water-soluble pectin contents.
Observation During shelf storage, A or B fruit showed a increase in rate of juice extracting.
Observation During shelf storage, A or B fruit showed a increase in β-galactosidase activity.
Intervention effect Storage C fruit had higher firmness than A and B fruit.
Intervention effect Storage C fruit had higher protopectin contents than A and B fruit.
Intervention effect Storage C fruit had lower rate of juice extracting than A and B fruit.
Intervention effect Storage C fruit had lower β-galactosidase activity than A and B fruit.
Observation During shelf storage, fruit showed a increase in firmness.
Observation During shelf storage, fruit showed a increase in protopectin contents.
Observation During shelf storage, fruit showed a decrease in β-galactosidase activity.
Recommendation The authors judged packaging with mode B suitable for Okubo peach storage.

Observationobservedoriginal resultmeasured

Claim · model-written summary

During shelf storage, fruit showed a increase in firmness.

Taxon: PeachPrunus persicat0
Outcome: firmnesse0
Direction: increasee0
Qualifier: during shelf-storage periode0

Verbatim

e0
“the increase of firmness and protopectin contents,the decrease of water-soluble pectin contents and β-galactosidase activity were showed during shelf-storage period.But packaging treatment could alleviate the above.”
✓ located verbatim in the source · abstract, characters 1010–1225

t0
“Peach”
✓ located verbatim in the source · title, characters 93–98

Title

Effects of Cold-storage Mode on Post-harvest Pectin Contents and β-galactosidase Activity of Peach

Limei Li; Junfeng Guan; Yunxiao Feng; et al. Xibei zhiwu xuebao 2009

Other claims from this paper (18)

Intervention effect Packaging restrained change in firmness relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in protopectin relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in water-soluble pectin contents relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in rate of juice extracting relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in β-galactosidase activity relative to unpackaged A or B fruit.
Observation During shelf storage, A or B fruit showed a decrease in firmness.
Observation During shelf storage, A or B fruit showed a decrease in protopectin contents.
Observation During shelf storage, A or B fruit showed a increase in water-soluble pectin contents.
Observation During shelf storage, A or B fruit showed a increase in rate of juice extracting.
Observation During shelf storage, A or B fruit showed a increase in β-galactosidase activity.
Intervention effect Storage C fruit had higher firmness than A and B fruit.
Intervention effect Storage C fruit had higher protopectin contents than A and B fruit.
Intervention effect Storage C fruit had lower rate of juice extracting than A and B fruit.
Intervention effect Storage C fruit had lower β-galactosidase activity than A and B fruit.
Observation During shelf storage, fruit showed a increase in protopectin contents.
Observation During shelf storage, fruit showed a decrease in water-soluble pectin contents.
Observation During shelf storage, fruit showed a decrease in β-galactosidase activity.
Recommendation The authors judged packaging with mode B suitable for Okubo peach storage.

Observationobservedoriginal resultmeasured

Claim · model-written summary

During shelf storage, fruit showed a increase in protopectin contents.

Taxon: PeachPrunus persicat0
Outcome: protopectin contentse0
Direction: increasee0
Qualifier: during shelf-storage periode0

Verbatim

e0
“the increase of firmness and protopectin contents,the decrease of water-soluble pectin contents and β-galactosidase activity were showed during shelf-storage period.But packaging treatment could alleviate the above.”
✓ located verbatim in the source · abstract, characters 1010–1225

t0
“Peach”
✓ located verbatim in the source · title, characters 93–98

Title

Effects of Cold-storage Mode on Post-harvest Pectin Contents and β-galactosidase Activity of Peach

Limei Li; Junfeng Guan; Yunxiao Feng; et al. Xibei zhiwu xuebao 2009

Other claims from this paper (18)

Intervention effect Packaging restrained change in firmness relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in protopectin relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in water-soluble pectin contents relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in rate of juice extracting relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in β-galactosidase activity relative to unpackaged A or B fruit.
Observation During shelf storage, A or B fruit showed a decrease in firmness.
Observation During shelf storage, A or B fruit showed a decrease in protopectin contents.
Observation During shelf storage, A or B fruit showed a increase in water-soluble pectin contents.
Observation During shelf storage, A or B fruit showed a increase in rate of juice extracting.
Observation During shelf storage, A or B fruit showed a increase in β-galactosidase activity.
Intervention effect Storage C fruit had higher firmness than A and B fruit.
Intervention effect Storage C fruit had higher protopectin contents than A and B fruit.
Intervention effect Storage C fruit had lower rate of juice extracting than A and B fruit.
Intervention effect Storage C fruit had lower β-galactosidase activity than A and B fruit.
Observation During shelf storage, fruit showed a increase in firmness.
Observation During shelf storage, fruit showed a decrease in water-soluble pectin contents.
Observation During shelf storage, fruit showed a decrease in β-galactosidase activity.
Recommendation The authors judged packaging with mode B suitable for Okubo peach storage.

Observationobservedoriginal resultmeasured

Claim · model-written summary

During shelf storage, A or B fruit showed a increase in β-galactosidase activity.

Taxon: PeachPrunus persicat0
Outcome: β-galactosidase activitye0
Direction: increasee0
Qualifier: treatment A or Be0
Comparator: cold-storage periode0

Verbatim

e0
“compared with that of cold-storage period,fruits under treatment A or B showed a decrease of firmness and protopectin contents,a increase of water-soluble pectin contents,as well as the rate of juice extracting and β-galactosidase activity during shelf-storage period.”
✓ located verbatim in the source · abstract, characters 557–825

t0
“Peach”
✓ located verbatim in the source · title, characters 93–98

Title

Effects of Cold-storage Mode on Post-harvest Pectin Contents and β-galactosidase Activity of Peach

Limei Li; Junfeng Guan; Yunxiao Feng; et al. Xibei zhiwu xuebao 2009

Other claims from this paper (18)

Intervention effect Packaging restrained change in firmness relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in protopectin relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in water-soluble pectin contents relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in rate of juice extracting relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in β-galactosidase activity relative to unpackaged A or B fruit.
Observation During shelf storage, A or B fruit showed a decrease in firmness.
Observation During shelf storage, A or B fruit showed a decrease in protopectin contents.
Observation During shelf storage, A or B fruit showed a increase in water-soluble pectin contents.
Observation During shelf storage, A or B fruit showed a increase in rate of juice extracting.
Intervention effect Storage C fruit had higher firmness than A and B fruit.
Intervention effect Storage C fruit had higher protopectin contents than A and B fruit.
Intervention effect Storage C fruit had lower rate of juice extracting than A and B fruit.
Intervention effect Storage C fruit had lower β-galactosidase activity than A and B fruit.
Observation During shelf storage, fruit showed a increase in firmness.
Observation During shelf storage, fruit showed a increase in protopectin contents.
Observation During shelf storage, fruit showed a decrease in water-soluble pectin contents.
Observation During shelf storage, fruit showed a decrease in β-galactosidase activity.
Recommendation The authors judged packaging with mode B suitable for Okubo peach storage.

Observationobservedoriginal resultmeasured

Claim · model-written summary

During shelf storage, A or B fruit showed a increase in water-soluble pectin contents.

Taxon: PeachPrunus persicat0
Outcome: water-soluble pectin contentse0
Direction: increasee0
Qualifier: treatment A or Be0
Comparator: cold-storage periode0

Verbatim

e0
“compared with that of cold-storage period,fruits under treatment A or B showed a decrease of firmness and protopectin contents,a increase of water-soluble pectin contents,as well as the rate of juice extracting and β-galactosidase activity during shelf-storage period.”
✓ located verbatim in the source · abstract, characters 557–825

t0
“Peach”
✓ located verbatim in the source · title, characters 93–98

Title

Effects of Cold-storage Mode on Post-harvest Pectin Contents and β-galactosidase Activity of Peach

Limei Li; Junfeng Guan; Yunxiao Feng; et al. Xibei zhiwu xuebao 2009

Other claims from this paper (18)

Intervention effect Packaging restrained change in firmness relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in protopectin relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in water-soluble pectin contents relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in rate of juice extracting relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in β-galactosidase activity relative to unpackaged A or B fruit.
Observation During shelf storage, A or B fruit showed a decrease in firmness.
Observation During shelf storage, A or B fruit showed a decrease in protopectin contents.
Observation During shelf storage, A or B fruit showed a increase in rate of juice extracting.
Observation During shelf storage, A or B fruit showed a increase in β-galactosidase activity.
Intervention effect Storage C fruit had higher firmness than A and B fruit.
Intervention effect Storage C fruit had higher protopectin contents than A and B fruit.
Intervention effect Storage C fruit had lower rate of juice extracting than A and B fruit.
Intervention effect Storage C fruit had lower β-galactosidase activity than A and B fruit.
Observation During shelf storage, fruit showed a increase in firmness.
Observation During shelf storage, fruit showed a increase in protopectin contents.
Observation During shelf storage, fruit showed a decrease in water-soluble pectin contents.
Observation During shelf storage, fruit showed a decrease in β-galactosidase activity.
Recommendation The authors judged packaging with mode B suitable for Okubo peach storage.

Observationobservedoriginal resultmeasured

Claim · model-written summary

During shelf storage, A or B fruit showed a increase in rate of juice extracting.

Taxon: PeachPrunus persicat0
Outcome: rate of juice extractinge0
Direction: increasee0
Qualifier: treatment A or Be0
Comparator: cold-storage periode0

Verbatim

e0
“compared with that of cold-storage period,fruits under treatment A or B showed a decrease of firmness and protopectin contents,a increase of water-soluble pectin contents,as well as the rate of juice extracting and β-galactosidase activity during shelf-storage period.”
✓ located verbatim in the source · abstract, characters 557–825

t0
“Peach”
✓ located verbatim in the source · title, characters 93–98

Title

Effects of Cold-storage Mode on Post-harvest Pectin Contents and β-galactosidase Activity of Peach

Limei Li; Junfeng Guan; Yunxiao Feng; et al. Xibei zhiwu xuebao 2009

Other claims from this paper (18)

Intervention effect Packaging restrained change in firmness relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in protopectin relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in water-soluble pectin contents relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in rate of juice extracting relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in β-galactosidase activity relative to unpackaged A or B fruit.
Observation During shelf storage, A or B fruit showed a decrease in firmness.
Observation During shelf storage, A or B fruit showed a decrease in protopectin contents.
Observation During shelf storage, A or B fruit showed a increase in water-soluble pectin contents.
Observation During shelf storage, A or B fruit showed a increase in β-galactosidase activity.
Intervention effect Storage C fruit had higher firmness than A and B fruit.
Intervention effect Storage C fruit had higher protopectin contents than A and B fruit.
Intervention effect Storage C fruit had lower rate of juice extracting than A and B fruit.
Intervention effect Storage C fruit had lower β-galactosidase activity than A and B fruit.
Observation During shelf storage, fruit showed a increase in firmness.
Observation During shelf storage, fruit showed a increase in protopectin contents.
Observation During shelf storage, fruit showed a decrease in water-soluble pectin contents.
Observation During shelf storage, fruit showed a decrease in β-galactosidase activity.
Recommendation The authors judged packaging with mode B suitable for Okubo peach storage.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Packaging restrained change in firmness relative to unpackaged A or B fruit.

Taxon: PeachPrunus persicat0
Treatment: packaging treatmente0
Outcome: firmnesse0
Direction: restrain the loweringe0
Comparator: unpackaging treatment of A or Be0

Verbatim

e0
“compared with unpackaging treatment of A or B,packaging treatment could restrain the lowering of firmness,the decrease of protopectin and the increase of water-soluble pectin contents and the rate of juice extracting,as well as the β-galactosidase activity;”
✓ located verbatim in the source · abstract, characters 296–553

t0
“Peach”
✓ located verbatim in the source · title, characters 93–98

Title

Effects of Cold-storage Mode on Post-harvest Pectin Contents and β-galactosidase Activity of Peach

Limei Li; Junfeng Guan; Yunxiao Feng; et al. Xibei zhiwu xuebao 2009

Other claims from this paper (18)

Intervention effect Packaging restrained change in protopectin relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in water-soluble pectin contents relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in rate of juice extracting relative to unpackaged A or B fruit.
Intervention effect Packaging restrained change in β-galactosidase activity relative to unpackaged A or B fruit.
Observation During shelf storage, A or B fruit showed a decrease in firmness.
Observation During shelf storage, A or B fruit showed a decrease in protopectin contents.
Observation During shelf storage, A or B fruit showed a increase in water-soluble pectin contents.
Observation During shelf storage, A or B fruit showed a increase in rate of juice extracting.
Observation During shelf storage, A or B fruit showed a increase in β-galactosidase activity.
Intervention effect Storage C fruit had higher firmness than A and B fruit.
Intervention effect Storage C fruit had higher protopectin contents than A and B fruit.
Intervention effect Storage C fruit had lower rate of juice extracting than A and B fruit.
Intervention effect Storage C fruit had lower β-galactosidase activity than A and B fruit.
Observation During shelf storage, fruit showed a increase in firmness.
Observation During shelf storage, fruit showed a increase in protopectin contents.
Observation During shelf storage, fruit showed a decrease in water-soluble pectin contents.
Observation During shelf storage, fruit showed a decrease in β-galactosidase activity.
Recommendation The authors judged packaging with mode B suitable for Okubo peach storage.

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“decrease in A”

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Direction of the findings

Over time

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