Claim · model-written summary
1-MCP fumigation facilitated the emission of ketone aromatic compounds and methyl aromatic substances within grape fruit.
- Taxon
- Grapest0
- Treatment
- 1-MCP for fruit fumigatione0
- Outcome
- ketone aromatic compounds, and methyl aromatic substancese1
- Direction
- facilitatinge1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
t0“Grapes in Karst Mountainous Area”
e0“The utilization of 1-MCP for fruit fumigation yielded a heightened overall fragrance”
e1“facilitating the emission of terpenes, alcohols, aldehydes, ketone aromatic compounds, and methyl aromatic substances”
Title
Renchan Liu; Ning Ji; Ni Zhang; et al. Agronomy 2023. doi:10.3390/agronomy13102450
Other claims from this paper (15)
- Intervention effect 10.0 and 50.0 μL/L 1-MCP effectively inhibited the increase in decay rate, browning rate and shedding rate of grapes compared with the control group.
- Intervention effect 10.0 and 50.0 μL/L 1-MCP effectively inhibited the increase in color change of grapes compared with the control group.
- Intervention effect 10.0 and 50.0 μL/L 1-MCP significantly inhibited the enhancement of browning-related enzyme activities of PPO, POD and LOX in grapes compared with the control group.
- Intervention effect 1-MCP treatment improved superoxide dismutase (SOD) activity in grape fruits.
- Intervention effect 1-MCP treatment hindered the decrease of ascorbic acid and polyphenols in grapes.
- Intervention effect 1-MCP treatment delayed the accumulation of malondialdehyde (MDA) content in grapes.
- Intervention effect 1-MCP treatment significantly postponed the peak period of polygalacturonase (PG) activity in grape fruits.
- Intervention effect 1-MCP treatment postponed the degradation of protopectin to soluble pectin in grape fruits.
- Intervention effect 1-MCP treatment maintained desirable texture characteristics of grapes.
- Intervention effect 1-MCP fumigation heightened the overall fragrance of grapes.
- Intervention effect 1-MCP fumigation facilitated the emission of terpenes, alcohols and aldehydes within grape fruit.
- Observation The M10 and M50 1-MCP treatments were equally effective in preserving the storage quality of grapes.
- Intervention effect M2 1-MCP treatment can extend the shelf life of grapes by about 5 days.
- Intervention effect M10 and M50 1-MCP treatments can extend the storage period of grapes by 10 to 15 days.
- Recommendation The authors recommend that the industry use 10.0 μL/L 1-MCP for grapes.