Claim · model-written summary
Film sealing of mango fruit in heat-shrinkable film significantly reduced weight loss compared with nonsealed fruit.
- Taxon
- mango
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Mangifera indicae0 - Treatment
- sealed in heat-shrinkable plastic filmse0
- Outcome
- Weight losse1
- Direction
- lesse1
- Qualifier
- stored for 2 weeks at 12°Ce0
- Comparator
- nonsealed fruite1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“Fruit of mango ( Mangifera indica L.) were individually sealed in heat-shrinkable plastic films, stored for 2 weeks at 12°C, and then ripened at 21°”
e1“Weight loss of film-sealed fruit was significantly less than that of nonsealed fruit”
Title
Quality and Decay of Mango Fruit Wrapped in Heat-shrinkable Film
W. R. Miller; P. W. Hale; D. H. Spalding; et al. HortScience 1983. doi:10.21273/hortsci.18.6.957
Other claims from this paper (2)
- Intervention effect Film sealing did not significantly change firmness, skin colour development or decay development of mango fruit compared with nonsealed fruit.
- Intervention effect Film sealing did not significantly change the time to ripen to the soft-ripe stage of mango fruit compared with nonsealed fruit.