Claim · model-written summary
Untreated pineapple slices were unacceptable after 4 days of storage.
- Taxon
- pineapple
Ananas comosust0 - Outcome
- unacceptablee2
- Qualifier
- after 4 days storagee2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit”
e2“In contrast, untreated slices were unacceptable after 4 days storage”
Title
Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit
A. S. Budu; D. C. Joyce Australian Journal of Experimental Agriculture 2003. doi:10.1071/ea02029
Other claims from this paper (13)
- Intervention effect 1-methylcyclopropene treatment reduced browning of pineapple fruit slices compared with untreated slices.
- Intervention effect 1-methylcyclopropene treatment maintained more acceptable visual quality of pineapple fruit slices than untreated slices.
- Intervention effect 1-methylcyclopropene reduced respiration rate of pineapple fruit slices from about 5.8 to 4.8–5.0 mL CO2/kg.h at 12 days.
- Observation Lightness of control pineapple slices was reduced from L* 77 to 65 over 12 days of storage.
- Intervention effect 1-methylcyclopropene-treated pineapple slices kept lightness at about L* 72 compared with control slices.
- Intervention effect 1-methylcyclopropene treatment increased electrolyte leakage from pineapple slices.
- Intervention effect Above 1.0 µL/L, 1-methylcyclopropene gave no benefit for pineapple slice quality beyond respiration suppression.
- Intervention effect Above 1.0 µL/L, 1-methylcyclopropene further suppressed respiration rate of pineapple slices.
- Intervention effect 1-methylcyclopropene reduced ascorbic acid loss from 44% in untreated pineapple fruit to 29% at the end of 12-day storage.
- Association An additive effect of 1-methylcyclopropene was recorded for pineapple slices dipped in 2% (w/v) ascorbic acid solution for 3 min.
- Intervention effect Ascorbic acid treatment reduced browning, electrolyte leakage and fruit softening of pineapple slices.
- Mechanism 1-methylcyclopropene maintains quality of minimally processed pineapple fruit, at least partly by reducing hydrolysis of endogenous ascorbic acid.
- Observation Minimally processed 1-methylcyclopropene-treated pineapple slices reached unacceptable visual quality after day 8.