Claim · model-written summary
Fruit treated with 1 mM putrescine stored for 17 days.
Prunus persicaNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits treated with 0.5, 1, 2, 3 and 4 mM putrescine stored well for 14, 17, 19, 21 and 22 days, respectively, compared with the control which stored for only 11 days”
t0“peach”
Title
Mohammad Reza Zokaee Khosroshahi; Mahmood Esna Ashari International Journal of Postharvest Technology and Innovation 2008. doi:10.1504/ijpti.2008.021462
Other claims from this paper (10)
- Intervention effect Putrescine reduced ethylene production.
- Intervention effect Putrescine increased flesh firmness.
- Intervention effect Putrescine lowered soluble solids and pH.
- Intervention effect Putrescine raised titratable acidity.
- Intervention effect Putrescine reduced weight loss during storage.
- Intervention effect Putrescine improved storability at 2°C.
- Intervention effect Fruit treated with 0.5 mM putrescine stored for 14 days versus 11 days in controls.
- Intervention effect Fruit treated with 2 mM putrescine stored for 19 days.
- Intervention effect Fruit treated with 3 mM putrescine stored for 21 days.
- Intervention effect Fruit treated with 4 mM putrescine stored for 22 days.