Claim · model-written summary
1-MCP did not significantly affect ascorbic acid for the most part.
- Taxon
- Mango
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Mangifera indicat0 - Treatment
- 1-MCP treatmente0
- Outcome
- ascorbic acide0
- Direction
- not affectede0
- Qualifier
- for the most parte0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“Titratable acidity, pH, soluble solids and ascorbic acid of the stored mango fruits were, for the most part, not affected significantly by 1-MCP treatment.”
e1“1-MCP treatment”
e2“Fruit ripening was not delayed in treated fruits stored at (32C)”
t0“Mango”
Title
J. Faasema; J.S. Alakali; J.O. Abu Journal of Food Processing and Preservation 2012. doi:10.1111/j.1745-4549.2012.00775.x
Other claims from this paper (7)
- Intervention effect 1-MCP did not delay ripening at 32C.
- Intervention effect At 32C, treatment minimized fruit firmness changes.
- Intervention effect At 32C, treatment minimized fruit weight changes.
- Intervention effect At 32C, treatment minimized fruit color changes.
- Intervention effect At 20C, ripening was delayed for up to 25 days.
- Intervention effect 1-MCP did not significantly affect titratable acidity, pH or soluble solids for the most part.
- Intervention effect The authors interpreted 1-MCP ripening delay as dependent on storage temperature.