Claim · model-written summary
Ethyl alcohol and ethylene followed acetaldehyde and formalin in effectiveness.
- Taxon
- figt0
- Treatment
- ethyl alcohol and ethylenee0
- Outcome
- followed bye0
- Direction
- followed bye0
- Comparator
- acetaldehyde and formaline1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Verbatim
e0“followed by the ethyl alcohol and ethylene”
e1“the acetaldehyde and formalin, which are possessed of the aldehyde radical (-CHO) were most effective”
t0“fig fruit”
Title
Effect of oleification on hastening the maturity of the fig fruit. V
J. HIRAI; N. HIRATA; S. HORIUCHI Journal of the Japanese Society for Horticultural Science 1967. doi:10.2503/jjshs.36.380
Other claims from this paper (8)
- Intervention effect Oxidized linolenic acid hastened fig fruit maturity more than linolenic acid alone.
- Intervention effect Hydrogen oxide treatment promoted maturity more effectively than heating treatment.
- Intervention effect Acetaldehyde and formalin were the most effective ripening promoters among oxidative products tested.
- Intervention effect Acetone had a smaller ripening effect than the other oxidative products.
- Intervention effect Acetaldehyde and ethyl alcohol were the most effective sucrose-decomposition products for fig maturity.
- Intervention effect Pyruvic acid followed the leading products for promoting fig maturity.
- Intervention effect Glycerine and glucose were less effective than other sucrose-decomposition products.
- Intervention effect Treated mature fig fruits matched naturally matured fruits in size, color, reducing sugar and malie acid contents.