Intervention effectmodel-written summary

1-MCP did not reduce fruit rot development in ripe peaches.

A claim from Shelf life of peaches treated with 1-methylcyclopropene · 2002

Intervention effectobservedoriginal resultno effectmeasured

Claim · model-written summary

1-MCP did not reduce fruit rot development in ripe peaches.

Taxon
PeachesPrunus persicae1
Organ / stage
ripe onee0
Treatment
1-MCPe0
Outcome
development of fruit rote0
Direction
not at the ripe onee0

Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Prunus persica
Prunus persica · TaxonAllagash Brewing · CC BY 2.0 · Wikimedia Commons ↗

Verbatim

e0

“The 1-MCP antagonist reduced the development of fruit rot at the mature green stage, but not at the ripe one.”

✓ located verbatim in the source · abstract, characters 651–760
e1

“Peaches [Prunus persica (L.) Bastch]”

✓ located verbatim in the source · abstract, characters 0–36

Title

Shelf life of peaches treated with 1-methylcyclopropene

Ricardo Alfredo Kluge; Angelo Pedro Jacomino Scientia Agricola 2002. doi:10.1590/s0103-90162002000100010

Other claims from this paper (3)

Record rev-8a3233f27a2fb695e5382606790a279a4d5239ad05eb16b41012772d100f34cf · schema claims-v0.9 · position 4 in the model’s answer

1-methylcyclopropene · disease · Prunus persica (peach)Results agree

13 papers: 13 positive, 0 negative or no effect

12 in the opposite direction

  1. positive
    Repeated 1-MCP treatment of peach inhibited ripening more effectively.

    The effects of 1-methylcyclopropene on peach fruit (Prunus persica L. cv. Jiubao) ripening and disease resistance · 2005

    Opposite direction

  2. positive
    Treatment with 1-MCP reduced decay of peach fruit depending on shelf-life temperature.

    Effect of 1-methylcyclopropene on the aroma volatiles, polyphenols contents, and antioxidant activity of post-harvest ripening peach (Prunus persica L.) fruit · 2020

    Opposite direction

  3. positive
    After 10 days of storage, the browning index of the 1-MCP plus nanomaterial packaging group was 51.7%, lower than the polyethylene control fruit at 76.7%.

    Understanding the volatile organic compounds of 1‐methylcyclopropylene fumigation and packaging on yellow‐fleshed peach via headspace‐gas chromatography‐ion mobility spectrometry and chemometric analyses · 2022 · compared with control fruit

    Opposite direction

  4. positive
    1 μL·L−1 1-MCP significantly inhibited internal browning and weight loss in peach fruit.

    Exploring the Effects of Different 1-MCP Concentration Treatment on Chilling Injury of Postharvest Peach Fruit · 2024

    Opposite direction

  5. positive
    Browning under 1-MCP was 29.95% lower than control.

    1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines · 2025 · compared with control

    Opposite direction

  6. positive
    1-MCP delayed browning of peach flesh.

    Effect of 1-methylcyclopropene (1-MCP) Treatment on Flesh Cell Ultrastructure of Refrigerator-Stored Peaches · 2004

    Opposite direction

  7. positive
    The control group had a higher incidence of both gases, with the 1-MCP treatment group significantly low.

    Effect of 1-Methylcyclopropene (1-MCP) Treatment and MAP on Quality Changes of Peach ‘Daehong’ during Cold Storage · 2023 · compared with control group

    Opposite direction

  8. positive
    1-MCP at 1.6 g m-3 gave a peach flesh browning rate of 13.3% after 50 days at 3°C, lower than the control at 70%

    Studies on Browning during Storage of ZHONGHUASHOUTAO Peach Fruits · 2002 · compared with control

    Opposite direction

4 papers more in this group

See all 13 papers →

Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.