Claim · model-written summary
Dipping fruit in salicylic acid increased redness.
Not reportedTaxonMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Verbatim
e0“Fruits dipped in SA solution had less weight loss, decay and higher vitamin C and redness than the control”
Title
A Lolaei; Behzad Kaviani; Mohammad Ali Rezaei; et al. Annals of biological research 2012
Other claims from this paper (9)
- Intervention effect Salicylic acid delayed strawberry fruit ripening.
- Intervention effect Pre- or postharvest salicylic acid increased titratable acidity over control.
- Intervention effect Dipping fruit in salicylic acid reduced weight loss.
- Intervention effect Dipping fruit in salicylic acid reduced decay.
- Intervention effect Dipping fruit in salicylic acid increased vitamin C.
- Intervention effect Salicylic acid delayed the respiratory climacteric peak.
- Intervention effect Salicylic acid inhibited respiration.
- Intervention effect Salicylic acid inhibited ethylene production.
- Intervention effect Salicylic acid increased strawberry storage life.