Claim · model-written summary
At 32C, treatment minimized fruit firmness changes.
_from_India.jpg?width=60){kind=small}
Mangifera indicaNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“however, fruit firmness, weight and color changes were minimized during storage.”
e1“1-MCP treatment”
e2“Fruit ripening was not delayed in treated fruits stored at (32C)”
t0“Mango”
Title
J. Faasema; J.S. Alakali; J.O. Abu Journal of Food Processing and Preservation 2012. doi:10.1111/j.1745-4549.2012.00775.x
Other claims from this paper (7)
- Intervention effect 1-MCP did not delay ripening at 32C.
- Intervention effect At 32C, treatment minimized fruit weight changes.
- Intervention effect At 32C, treatment minimized fruit color changes.
- Intervention effect At 20C, ripening was delayed for up to 25 days.
- Intervention effect 1-MCP did not significantly affect titratable acidity, pH or soluble solids for the most part.
- Intervention effect 1-MCP did not significantly affect ascorbic acid for the most part.
- Intervention effect The authors interpreted 1-MCP ripening delay as dependent on storage temperature.