Intervention effectmodel-written summary

Without QHWT, 1-MCP delayed ripening without affecting external appearance.

A claim from Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment · 2015

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Without QHWT, 1-MCP delayed ripening without affecting external appearance.

Treatment
1-MCP without QHWTe0
Outcome
ripeninge0
Direction
delayede0

Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Mangifera indica
Mangifera indica · TaxonBilljones94 · CC BY-SA 4.0 · Wikimedia Commons ↗

Verbatim

e0

“the ripening of fruit treated with 1-MCP without QHWT was delayed without affecting external appearance.”

✓ located verbatim in the source · abstract, characters 1284–1388
t0

“Mango”

✓ located verbatim in the source · title, characters 57–62

Title

Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment

Jorge A. Osuna-Garcia; Jeffrey K. Brecht; Donald J. Huber; et al. HortTechnology 2015. doi:10.21273/horttech.25.3.349

Other claims from this paper (7)

Record rev-e9fa8255e88df9169150858bfd30846b3581a27f5125daf90f21e9c2a386380a · schema claims-v0.9 · position 6 in the model’s answer

1-methylcyclopropene · quality: postharvest · Mangifera indica (mango)Results differ

36 papers: 35 positive, 1 negative or no effect

34 papers in the same direction as this claim · 1 in the opposite direction

  1. positive
    Combining 1-MCP and hot water slowed softening versus hot water alone, with 9 to 11 days to ripeness.

    Effects of 1‐Methylcyclopropene and Hot Water Quarantine Treatment on Quality of “Keitt” Mangos · 2014 · compared with HWT alone

    Same directionCited by this paper

  2. no effect
    At room temperature 1-MCP did not slow mango senescence or extend shelf life based on weight loss, colour and firmness.

    Application of 1-MCP does not slow down the ripening process of Mango (Mangifera indica L) · 2023

    Opposite direction

  3. positive
    1-methylcyclopropene delayed mango ripening by 5.1 days (37%) versus untreated fruit.

    Ripening and quality responses of avocado, custard apple, mango and papaya fruit to 1-methylcyclopropene · 2001 · compared with untreated fruit

    Same direction

  4. positive
    Increasing 1-MCP concentrations reduced ethephon stimulated mango softening.

    Effects of 1‐methylcyclopropene alone and in combination with polyethylene bags on the postharvest life of mango fruit · 2000

    Same direction

  5. positive
    CA-2 with 1-MCP reduced weight and firmness loss.

    Combination of 1‐methylcyclopropene treatment and controlled atmosphere storage retains overall fruit quality and bioactive compounds in mango · 2011 · compared with 1-MCP + CA-1 treatment

    Same direction

  6. positive
    1-MCP retarded declines in firmness, weight and total soluble solid.

    The Effects of 1-Methylcyclopropene in the Regulation of Antioxidative System and Softening of Mango Fruit during Storage · 2020

    Same direction

  7. positive
    Vacuum 1-MCP treatment retained mango fruit firmness.

    Enhancing the post-harvest qualities of mango fruit by vacuum infiltration treatment with 1-methylcyclopropene · 2006

    Same direction

  8. positive
    At 32C, treatment minimized fruit firmness changes.

    Effects of Storage Temperature on 1-Methylcyclopropene-Treated Mango (Mangnifera Indica) Fruit Varieties · 2012

    Same direction

27 papers more in this group

See all 36 papers →

heat · quality: postharvest · Mangifera indica (mango)Results differ

40 papers: 33 positive, 7 negative or no effect

32 papers in the same direction as this claim · 7 in the opposite direction

  1. positive
    Combining 1-MCP and hot water slowed softening versus hot water alone, with 9 to 11 days to ripeness.

    Effects of 1‐Methylcyclopropene and Hot Water Quarantine Treatment on Quality of “Keitt” Mangos · 2014 · compared with HWT alone

    Same directionCited by this paper

  2. negative
    Hot-water treatment increased fruit softening.

    Conditioning `Kensington' Mango with Hot Air Alleviates Hot Water Disinfestation Injuries · 1995

    Opposite direction

  3. no effect
    Heat treatment did not inhibit ripening of mango fruit.

    Prestorage Heat Treatment and Poststorage Quality of Mango Fruit · 2000

    Opposite direction

  4. negative
    Hot water reduced firmness by 56%.

    Assessment and management of post harvest losses of fresh mango under small-scale business in Morogoro, Tanzania · 2011

    Opposite direction

  5. negative
    Post-harvest hot water treatments, with or without fungicide, decreased mango fruit shelf life by 2 or 3 days.

    Management of anthracnose disease of Mango by pre and post harvest treatments · 2014

    Opposite direction

  6. no effect
    MW-VHT mango color, titratable acid, soluble solids, TSS/TA and firmness did not differ significantly from untreated mango.

    Quarantine Treatment on Mango using Microwave-Vapor Combined Process · 2006 · compared with non-treated mango

    Opposite direction

  7. no effect
    After VHT, there were no significant changes in fruit weight losses, hardness or color.

    Design and Performances of Vapor Heat Treatment (VHT) Unit For Fruitfly Disinfestation In Postharvest Handling of Mango · 2009

    Opposite direction

  8. negative
    At day 16, 100 per cent mature hot water treated irradiated mango fruit had the maximum physiological weight loss, 16.59%, statistically at par with 85 and 75 per cent mature treated fruit and significantly above other treatments.

    Effect of hot water treatment and irradiation on physiological loss of weight of graded mango (Mangifera indica) cv Alphonso fruits at ambient and cold storage conditions · 2022 · compared with rest of the treatments

    Opposite direction

31 papers more in this group

See all 40 papers →

Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.