Claim · model-written summary
Chitosan delayed loss of orange fruit firmness.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
e0“1.5% chitosan and/or 0.08% SiOx could significantly delay the decrease of orange fruit firmness during storage.”
t0“Orange”
Title
Effects of Chitosan and SiO_x Treatments on Firmness of Postharvest Navel Orange Fruits
WU Xue-yin Food Science 2015
Other claims from this paper (7)
- Intervention effect SiOx delayed loss of orange fruit firmness.
- Intervention effect The combined coating had the best effect on firmness.
- Intervention effect All three treatments delayed pectin degradation.
- Intervention effect All three treatments suppressed the increase in soluble pectin.
- Intervention effect All three treatments increased cellulose and lignin contents.
- Intervention effect All three treatments inhibited three peel cell wall enzyme activities.
- Mechanism The authors conclude the treatments reinforce peel cell walls and preserve fruit quality through changes in wall materials and enzymes.