Claim · model-written summary
Peach fruit treated with 500 nL/L 1-MCP had a lower ethylene climax than controls.
- Taxon
- Peach
Prunus persicat0 - Treatment
- 500nL/L1-MCPe0
- Outcome
- ethylene climaxe0
- Direction
- lowere0
- Comparator
- cke0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits treated with500nL/L1-MCP markedly inhibited respiration and the ethylene climax was lower than ck”
t0“Peach”
Title
Effect of 1-MCP on Peach Quality and Physiological Characteristic During Cold Storage
Shao-ying Zhang Storage and Process 2003
Other claims from this paper (8)
- Intervention effect 1-MCP did not significantly affect peach firmness or soluble solids during cold storage.
- Observation Peach skin relative electric conductivity rose rapidly after 20 days at 0℃.
- Intervention effect The ethylene climax of control peach fruit occurred five days later than in fruit treated with 100 or 300 nL/L 1-MCP.
- Intervention effect The respiration climax of control peach fruit occurred five days later than in fruit treated with 100 or 300 nL/L 1-MCP.
- Intervention effect Treatment with 500 nL/L 1-MCP markedly inhibited peach fruit respiration.
- Intervention effect Peach fruit treated with 500 nL/L 1-MCP had lower PPO and POD activities than controls.
- Observation The authors conclude that 500 nL/L 1-MCP inhibits browning of Qinwang peaches during cold storage.
- Observation The authors conclude that 500 nL/L 1-MCP improves Qinwang peach quality during cold storage.