Claim · model-written summary
Ethrel accelerated ripen-softening, loss of firmness and starch hydrolysis of mango fruit during storage.
- Taxon
- mango
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Mangifera indicae0 - Treatment
- ethrele5
- Outcome
- ripen softening and the loss of firmness and the hydrolysis of starche5
- Direction
- acceleratede5
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“changes of storage starch in postharvest mango fruits”
e5“treating with ethrel accelerated ripen softening and the loss of firmness and the hydrolysis of starch when the fruits were stored”
Title
Relationship between ripen-softening and changes of storage starch in postharvest mango fruits
Tang Youlin; Yuchan Zhou; Xiaoping Pan Europe PMC (PubMed Central) 1997
Other claims from this paper (6)
- Association Starch content in the mesocarp parenchyma decreased with longer storage during ripening.
- Mechanism Starch hydrolysis is an important factor in the loss of mesocarp cell wall support during softening.
- Intervention effect Prochloraz slightly delayed ripening of mango fruit.
- Intervention effect Prochloraz decreased the starch content of mango fruit.
- Intervention effect 2,4-D significantly delayed ripen-softening of mango fruit.
- Intervention effect 2,4-D decreased fruit firmness and the hydrolysis of storage starch.