Claim · model-written summary
Treated mature fig fruits matched naturally matured fruits in size, color, reducing sugar and malie acid contents.
- Taxon
- figt0
- Treatment
- some metabolic substances in oxidative process of fatty acid and in process of decomposition of sucrosee0
- Outcome
- size, color, and reducing sugar and malie acid contentse0
- Direction
- equale0
- Comparator
- those allowed to mature naturallye0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Verbatim
e0“The mature fruits treated with some metabolic substances in oxidative process of fatty acid and in process of decomposition of sucrose were equal in size, color, and reducing sugar and malie acid contents to those allowed to mature naturally.”
t0“fig fruit”
Title
Effect of oleification on hastening the maturity of the fig fruit. V
J. HIRAI; N. HIRATA; S. HORIUCHI Journal of the Japanese Society for Horticultural Science 1967. doi:10.2503/jjshs.36.380
Other claims from this paper (8)
- Intervention effect Oxidized linolenic acid hastened fig fruit maturity more than linolenic acid alone.
- Intervention effect Hydrogen oxide treatment promoted maturity more effectively than heating treatment.
- Intervention effect Acetaldehyde and formalin were the most effective ripening promoters among oxidative products tested.
- Intervention effect Ethyl alcohol and ethylene followed acetaldehyde and formalin in effectiveness.
- Intervention effect Acetone had a smaller ripening effect than the other oxidative products.
- Intervention effect Acetaldehyde and ethyl alcohol were the most effective sucrose-decomposition products for fig maturity.
- Intervention effect Pyruvic acid followed the leading products for promoting fig maturity.
- Intervention effect Glycerine and glucose were less effective than other sucrose-decomposition products.