Claim · model-written summary
Increased chromaticity of mamey sapote fruit was associated with chilling injury symptoms in the pulp.
- Taxon
- Mamey sapote
Pouteria sapotat0 - Organ / stage
- pulpe1
- Outcome
- chromaticitye1
- Direction
- increasede1
- Qualifier
- associated to chilling injury symptomse1
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“the hue and chromaticity increased, the latter associated to chilling injury symptoms in the pulp”
t0“MAMEY SAPOTE FRUIT RIPENING”
Title
EFFECT OF 2-CHLOROETHYL PHOSPHONIC ACID ON MAMEY SAPOTE FRUIT RIPENING
Colegio de Postgraduados; Juan Emilio Álvarez-Vargas; Sergio Humberto Chávez-Franco; et al. Ingeniería agrícola y biosistemas (en línea)/Ingeniería agrícola y biosistemas 2012. doi:10.5154/r.rchsh.2011.03.015
Other claims from this paper (10)
- Intervention effect Fruit ripening was homogeneous whether or not ethephon was applied.
- Intervention effect Ethephon use did not adversely affect the quality characteristics of mamey sapote fruit.
- Observation Chilling injury symptoms started to show after 14 storage days at 10°C and eight days at room temperature.
- Observation Chilling injury symptoms were mild to severe after 21 and 28 storage days at the same temperature.
- Association Storage at 10± 1°C for 21 and 28 days increased presence of pathogens in the pulp.
- Association Storage at 10± 1°C for 21 and 28 days lowered total soluble solids content of mamey sapote fruit.
- Observation Luminosity of mamey sapote fruit decreased significantly.
- Observation Hue of mamey sapote fruit increased.
- Observation Respiration and ethylene production of mamey sapote fruit increased significantly after storage.
- Intervention effect Exogenous ethephon gave no significant response in respiration and ethylene of mamey sapote fruit.