Claim · model-written summary
1-MCP treatment retarded the loss of total soluble solids and titratable acidity of mango fruits during storage.
- Taxon
- mango fruits
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Mangifera indicat0 - Treatment
- 1-MCP treatmente1
- Outcome
- total soluble solids (TSS), and titratable aciditye1
- Direction
- retardinge1
- Comparator
- Controle2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e1“The results demonstrated that 1-MCP treatment effectively maintained the quality of fruits by retarding the loss of weight, firmness, total soluble solids (TSS), and titratable acidity”
e2“T0 = Control”
t0“mango fruits”
Title
Mustafa Kamrul Hasan; Asraful Alam; Md. Rakibul Islam; et al. Heliyon 2024. doi:10.1016/j.heliyon.2024.e34695
Other claims from this paper (8)
- Intervention effect 1-MCP treatment retarded the loss of weight and firmness of mango fruits during storage.
- Intervention effect 1-MCP treatment dramatically delayed the change in color, quality measures and bioactive properties of mango fruits compared with the control group.
- Intervention effect Storage condition greatly influenced the postharvest quality and storage life of mango fruits.
- Intervention effect Combining the developed storage structure with 1-MCP treatment preserved the acceptability of mango fruits for around 40 days.
- Intervention effect The T2 (1.0 μL/L) 1-MCP treatment preserved mango fruit quality for the highest number of storage days (14) in ambient storage.
- Intervention effect The T2 (1.0 μL/L) 1-MCP treatment preserved mango fruit quality for the highest number of storage days (34) in cold storage.
- Intervention effect The T2 (1.0 μL/L) 1-MCP treatment preserved mango fruit quality for the highest number of storage days (46) in the developed storage structure.
- Recommendation The developed storage structure (10 ± 1 °C, 90 % RH) with 1.0 μL/L 1-MCP treatment is suggested as optimum for preserving the postharvest storage life of mango fruits.