Claim · model-written summary
In Japanese plums, 1-MCP inhibited softening, color change and loss of titratable acidity.
- Taxon
- Japanese plums
Prunus salicinae0 - Treatment
- 1-MCPe0
- Outcome
- softening, color change and loss of titratable aciditye0
- Direction
- inhibitede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Japanese plums responded positively to 1-MCP. Ethylene production was inhibited, as was softening, color change and loss of titratable acidity”
Title
EFFECTS OF 1-METHYLCYCLOPROPENE ON STONE FRUITS
S. Lurie; A. Weksler Acta Horticulturae 2005. doi:10.17660/actahortic.2005.682.4
Other claims from this paper (11)
- Intervention effect In apricots, 1-MCP slowed softening, peel color change and loss of titratable acidity.
- Intervention effect In apricots, 1-MCP did not affect ethylene production or respiration.
- Intervention effect In apricots, 1-MCP enhanced internal flesh browning.
- Intervention effect In peaches, 1-MCP slowed softening, color change and loss of titratable acidity.
- Intervention effect In nectarines, 1-MCP slowed softening, color change and loss of titratable acidity.
- Intervention effect In peaches, 1-MCP caused only minor inhibition of ethylene production.
- Intervention effect In nectarines, 1-MCP caused only minor inhibition of ethylene production.
- Intervention effect After storage, 1-MCP-treated peaches developed more flesh disorders, particularly bleeding, than untreated fruit.
- Intervention effect After storage, 1-MCP-treated nectarines developed more flesh disorders, particularly bleeding, than untreated fruit.
- Intervention effect In Japanese plums, 1-MCP inhibited ethylene production and softening.
- Intervention effect In Japanese plums, 1-MCP-treated fruit had fewer internal browning and gel breakdown disorders than untreated fruit.