Abstract
Mango fruit cv. 'Namdokmai' at the mature-green stage were heat-treated by dipping in 50°C or 55°C water for 5 min and stored at 25°C with 90-95% relative humidity. Fruit dipped in ambient water served as control. Softening slowed down in response to heat treatment. The effect of the two heat treatments did not considerably differ. Concomitant with softening, the heat-treated fruits exhibited reduced pectin methylesterase (PME) and polygalacturonase (PG) activities in both peel and pulp tissues. Heat treatment at 55°C generally resulted to lower PME and PG activity than at 50°C. These results indicate that heat inhibition of ripening-associated softening is due to inhibition of pectin-degrading enzymes.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 5
Claim · model-written summary
Hot-water dipping slowed mango fruit softening relative to ambient-water control.
- Taxon
- MANGO
_from_India.jpg?width=60)
Mangifera indicat0 - Treatment
- 50°C or 55°C water for 5 mine0
- Outcome
- Softeninge1
- Direction
- slowed downe1
- Comparator
- ambient watere1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
t0“MANGO FRUIT”
e0“heat-treated by dipping in 50°C or 55°C water for 5 min”
e1“Fruit dipped in ambient water served as control. Softening slowed down in response to heat treatment”
Claim · model-written summary
The two hot-water temperatures did not differ considerably in softening effect.
- Taxon
- MANGOMangifera indicat0
- Treatment
- 55°C watere0
- Outcome
- effect of the two heat treatmentse1
- Direction
- did not considerably differe1
- Comparator
- 50°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“MANGO FRUIT”
e0“heat-treated by dipping in 50°C or 55°C water for 5 min”
e1“The effect of the two heat treatments did not considerably differ”
Claim · model-written summary
Heat treatment reduced PME and PG activity in peel and pulp.
- Taxon
- MANGOMangifera indicat0
- Organ / stage
- peel and pulp tissuese0
- Treatment
- heat-treatede0
- Outcome
- pectin methylesterase (PME) and polygalacturonase (PG) activitiese0
- Direction
- reducede0
- Comparator
- ambient watere1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“MANGO FRUIT”
e0“the heat-treated fruits exhibited reduced pectin methylesterase (PME) and polygalacturonase (PG) activities in both peel and pulp tissues”
e1“Fruit dipped in ambient water served as control”
Claim · model-written summary
Treatment at 55°C generally reduced PME and PG activity more than treatment at 50°C.
- Taxon
- MANGOMangifera indicat0
- Treatment
- Heat treatment at 55°Ce0
- Outcome
- PME and PG activitye0
- Direction
- lowere0
- Comparator
- 50°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“MANGO FRUIT”
e0“Heat treatment at 55°C generally resulted to lower PME and PG activity than at 50°C”
Claim · model-written summary
The authors attributed reduced softening to inhibition of pectin-degrading enzymes.
- Taxon
- MANGOMangifera indicat0
- Outcome
- ripening-associated softeninge0
- Qualifier
- inhibition of pectin-degrading enzymese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“MANGO FRUIT”
e0“heat inhibition of ripening-associated softening is due to inhibition of pectin-degrading enzymes”
The same questions in other papers
heat · molecular: metabolites · Mangifera indica (mango)Results differ
4 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- negative
- no effect
4 papers more in this group
See all 8 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.