Claim · model-written summary
Unripe pretreated fruits stored in CA and freshly harvested fruits had similar SOD activity.
- Taxon
- Mangifera indica
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Mangifera indicae0 - Treatment
- Unripe, prochloraz and HW-pretreated fruits of CA storagee1
- Outcome
- SOD activitye1
- Direction
- similare1
- Comparator
- freshly harvested fruitse1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“Alphonso mangoes (Mangifera indica L.)”
e1“Unripe, prochloraz and HW-pretreated fruits of CA storage and freshly harvested fruits have shown similar SOD activity”
Title
B Madhusudhan; P Niranjana; RKP Gopalakrishna; et al. African Journal of Food Agriculture Nutrition and Development 2009. doi:10.4314/ajfand.v9i2.19220
Other claims from this paper (13)
- Observation Prochloraz or hot-water pretreatment followed by CA storage left mango fruits free from morphological chilling injury.
- Observation Untreated mango fruits stored in CA were completely rotten.
- Observation Mango fruits stored in air showed chilling injury symptoms during storage at 8 °C.
- Association Chilling injury intensity in air-stored mango increased further during ripening.
- Intervention effect Air-stored mango fruits had significantly higher CAT and SOD activity than CA-stored fruits after 45 days at 8 °C.
- Intervention effect Air-stored mango fruits had significantly lower POX activity than CA-stored fruits after 45 days at 8 °C.
- Intervention effect Freshly harvested green mango fruits had comparatively less CAT activity than pretreated and stored fruits.
- Intervention effect After 45 days of CA storage, POX activity in prochloraz and HW-treated mango fruits was higher than in freshly harvested fruits.
- Intervention effect After ripening, prochloraz and HW-treated mango fruits stored in CA or air had significantly higher CAT, POX and SOD activities than untreated fruits.
- Intervention effect Total phenol content and DPPH radical scavenging activity of mango fruits decreased during CA storage and after ripening compared with freshly harvested fruits.
- Intervention effect Prochloraz or HW-treated mango fruits stored in CA had the highest carotenoid content, compared with fruits stored in air.
- Association CA storage helped retain antioxidant levels of Alphonso mango pretreated with prochloraz or hot water.
- Association Pre-treatments had a pronounced effect on storage life and disease incidence of mango.