Claim · model-written summary
1-MCP reduced fruit respiration rate.
- Taxon
- peach
Prunus persicae1 - Treatment
- 1-MCP treatmente0
- Outcome
- respiration ratee0
- Direction
- reducede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP treatment reduced respiration rate,ethylene production,weight loss rate and electrolyte leakage”
e1“‘Yanhong’ peach fruits”
Title
Effect of 1-MCP on Cold Storage Quality and Redox State of Postharvest Peach Fruits
Linchun Mao Food Science 2013
Other claims from this paper (9)
- Intervention effect 1-MCP reduced ethylene production.
- Intervention effect 1-MCP reduced weight loss rate.
- Intervention effect 1-MCP reduced electrolyte leakage.
- Intervention effect 1-MCP maintained fruit firmness and color.
- Observation The 1 μL/L dose had the most significant effect.
- Intervention effect 1-MCP maintained peel and flesh ascorbate content and ASC/dehydroascorbate ratio.
- Intervention effect 1-MCP inhibited an increase in peel glutathione content and GSH/oxidized glutathione ratio.
- Intervention effect 1-MCP decreased these redox measures in fruit flesh.
- Recommendation The authors concluded that 1 μL/L 1-MCP gave the most significant cold storage benefit.