Abstract
SummaryMature green apricot (Prunus armeniaca L. ‘Shanhuangxing’) fruit were exposed to 1-methylcyclopropene (1-MCP) at 0, 0.5, 1.0, or 5.0 µl l−1 for 12 h, or treated with 1.0 µl l−1 1-MCP for 0, 6, 12, or 24 h, stored at 0µC and 85 – 95% RH for 4 weeks, then transferred to a shelf-life simulation at 23µC and 80 – 90% RH. The shelf-life of apricots was effectively extended for > 2 d by pre-storage 1-MCP treatment at 1.0 or 5.0 µl l−1 for 6 h and/or 12 h. The decline in firmness, colour change, and the incidence of fruit decay were substantially inhibited by 1-MCP at 1.0 or 5.0 µl l–1 for 6 h and/or 12 h during cold storage and subsequent shelf-life. Increases in soluble pectin contents and decreases in ascorbic acid contents were delayed, but the levels of total phenolic compounds and flavonoids increased in 1-MCP-treated fruit during shelf-life. 1-MCP treatment enhanced the peroxidase activity of apricot fruit for 3 d during shelf-life, but inhibited ethylene production in harvested apricot fruit. These results support an effective application of 1-MCP to maintain apricot fruit quality and to extend the time for marketing.
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Claims 11
Claim · model-written summary
Pre-storage 1-MCP extended apricot shelf-life by more than two days.
- Taxon
- apricots
Prunus armeniacae0 - Treatment
- pre-storage 1-MCP treatment at 1.0 or 5.0 µl l−1 for 6 h and/or 12 he0
- Outcome
- shelf-lifee0
- Direction
- extendede0
- Value
- > 2 de0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The shelf-life of apricots was effectively extended for > 2 d by pre-storage 1-MCP treatment at 1.0 or 5.0 µl l−1 for 6 h and/or 12 h”
Claim · model-written summary
1-MCP inhibited loss of apricot firmness.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- 1-MCP at 1.0 or 5.0 µl l–1 for 6 h and/or 12 he0
- Outcome
- decline in firmnesse0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The decline in firmness, colour change, and the incidence of fruit decay were substantially inhibited by 1-MCP at 1.0 or 5.0 µl l–1 for 6 h and/or 12 h during cold storage and subsequent shelf-life”
t0“apricot fruit quality”
Claim · model-written summary
1-MCP inhibited apricot colour change.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- 1-MCP at 1.0 or 5.0 µl l–1 for 6 h and/or 12 he0
- Outcome
- colour changee0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The decline in firmness, colour change, and the incidence of fruit decay were substantially inhibited by 1-MCP at 1.0 or 5.0 µl l–1 for 6 h and/or 12 h during cold storage and subsequent shelf-life”
t0“apricot fruit quality”
Claim · model-written summary
1-MCP inhibited apricot fruit decay incidence.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- 1-MCP at 1.0 or 5.0 µl l–1 for 6 h and/or 12 he0
- Outcome
- incidence of fruit decaye0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the incidence of fruit decay were substantially inhibited by 1-MCP at 1.0 or 5.0 µl l–1 for 6 h and/or 12 h during cold storage and subsequent shelf-life”
t0“apricot fruit quality”
Claim · model-written summary
1-MCP delayed the increase in soluble pectin.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- 1-MCPe1
- Outcome
- soluble pectin contentse0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increases in soluble pectin contents and decreases in ascorbic acid contents were delayed”
t0“1-methylcyclopropene on apricot”
e1“The shelf-life of apricots was effectively extended for > 2 d by pre-storage 1-MCP treatment at 1.0 or 5.0 µl l−1 for 6 h and/or 12 h”
Claim · model-written summary
1-MCP delayed the decrease in ascorbic acid.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- 1-MCPe1
- Outcome
- ascorbic acid contentse0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increases in soluble pectin contents and decreases in ascorbic acid contents were delayed”
t0“1-methylcyclopropene on apricot”
e1“The shelf-life of apricots was effectively extended for > 2 d by pre-storage 1-MCP treatment at 1.0 or 5.0 µl l−1 for 6 h and/or 12 h”
Claim · model-written summary
1-MCP increased total phenolic compound levels during shelf-life.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- 1-MCP-treatede0
- Outcome
- levels of total phenolic compoundse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the levels of total phenolic compounds and flavonoids increased in 1-MCP-treated fruit during shelf-life”
t0“apricot fruit quality”
Claim · model-written summary
1-MCP increased flavonoid levels during shelf-life.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- 1-MCP-treatede0
- Outcome
- flavonoidse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the levels of total phenolic compounds and flavonoids increased in 1-MCP-treated fruit during shelf-life”
t0“apricot fruit quality”
Claim · model-written summary
1-MCP enhanced apricot peroxidase activity for three days during shelf-life.
- Taxon
- apricotPrunus armeniacae0
- Treatment
- 1-MCP treatmente0
- Gene
- peroxidasee0
- Outcome
- peroxidase activitye0
- Direction
- enhancede0
- Value
- 3 de0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP treatment enhanced the peroxidase activity of apricot fruit for 3 d during shelf-life”
Claim · model-written summary
1-MCP inhibited ethylene production in harvested apricot fruit.
- Taxon
- apricotPrunus armeniacae0
- Treatment
- 1-MCP treatmente0
- Outcome
- ethylene productione0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP treatment enhanced the peroxidase activity of apricot fruit for 3 d during shelf-life, but inhibited ethylene production in harvested apricot fruit”
Claim · model-written summary
The authors recommend 1-MCP to maintain apricot quality and extend marketing time.
- Taxon
- apricotPrunus armeniacae0
- Outcome
- application of 1-MCP to maintain apricot fruit quality and to extend the time for marketinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These results support an effective application of 1-MCP to maintain apricot fruit quality and to extend the time for marketing”
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See all 19 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.