Claim · model-written summary
Chitosan delayed decline of fruit nutritional quality versus control.
- Taxon
- mandarin fruit cv. Ponkant0
- Organ / stage
- fruite0
- Treatment
- chitosan treatmente0
- Outcome
- nutritional qualitye0
- Direction
- delayede0
- Comparator
- the controle0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Verbatim
e0“Compared to the control, chitosan treatment effectively reduced the decay and weight loss rates of mandarin fruit cv. Ponkan during storage at room temperature, delayed the decline of nutritional quality in fruits, increased the antioxidant capacity, and inhibited the accumulation of malondialdehyde (MDA).”
t0“mandarin fruit cv. Ponkan”
Title
Yang Gao; Chaonan Kan; Ming Chen; et al. Coatings 2018. doi:10.3390/coatings8100372
Other claims from this paper (14)
- Intervention effect Chitosan reduced mandarin fruit decay and weight-loss rates versus control.
- Intervention effect Chitosan increased fruit antioxidant capacity versus control.
- Intervention effect Chitosan inhibited fruit malondialdehyde accumulation versus control.
- Intervention effect 1.5% CI–CH did not improve fruit storage versus chitosan coating.
- Intervention effect 1.5% CI–CH inhibited normal fruit color change versus chitosan coating.
- Intervention effect 1.5% CI–CH increased MDA accumulation versus chitosan coating.
- Intervention effect 0.5% CI–CH reduced rate of fruit decay.
- Intervention effect 0.5% CI–CH improved quality of fruits after harvest.
- Intervention effect 0.5% CI–CH delayed fruit aging.
- Intervention effect 1.0% CI–CH reduced rate of fruit decay.
- Intervention effect 1.0% CI–CH improved quality of fruits after harvest.
- Intervention effect 1.0% CI–CH delayed fruit aging.
- Recommendation The authors suggest 0.5% CI–CH for maintaining Ponkan fruit quality during room-temperature storage.
- Recommendation The authors suggest 1.0% CI–CH for maintaining Ponkan fruit quality during room-temperature storage.