Abstract
The response of 1-MCP on different parts(top and transverse section of fruit) and quality of nectarine fruit were studied during shelf life at room temperature(25 ℃). The result showed that, 1-MCP treatment could inhibit soften of nectarine fruit especially the fruit top, reduce the respiration intensity, VC content, cellulose activity and galacturonic acid polymer enzyme activity, increase the content of reducing sugar and titratable acidity. However, there were no significant differences on total soluble solids content, chromatic aberration, pectin content and methyl pectin enzyme activity between the 1-MCP treatment and the control.
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Claims 7
Claim · model-written summary
1-MCP treatment inhibited softening of nectarine fruit, especially the fruit top, compared with the control.
- Taxon
- nectarine
Prunus persica var. nucipersicae1 - Organ / stage
- fruit tope1
- Treatment
- 1-MCP treatmente1
- Outcome
- softene1
- Direction
- inhibite1
- Comparator
- controle2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“1-MCP treatment could inhibit soften of nectarine fruit especially the fruit top”
e2“there were no significant differences on total soluble solids content, chromatic aberration, pectin content and methyl pectin enzyme activity between the 1-MCP treatment and the control”
Claim · model-written summary
1-MCP treatment reduced the respiration intensity of nectarine fruit compared with the control.
- Taxon
- nectarinePrunus persica var. nucipersicae1
- Treatment
- 1-MCP treatmente1
- Outcome
- respiration intensitye3
- Direction
- reducee3
- Comparator
- controle2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“1-MCP treatment could inhibit soften of nectarine fruit especially the fruit top”
e2“there were no significant differences on total soluble solids content, chromatic aberration, pectin content and methyl pectin enzyme activity between the 1-MCP treatment and the control”
e3“reduce the respiration intensity, VC content, cellulose activity and galacturonic acid polymer enzyme activity”
Claim · model-written summary
1-MCP treatment reduced VC content of nectarine fruit compared with the control.
- Taxon
- nectarinePrunus persica var. nucipersicae1
- Treatment
- 1-MCP treatmente1
- Outcome
- VC contente3
- Direction
- reducee3
- Comparator
- controle2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“1-MCP treatment could inhibit soften of nectarine fruit especially the fruit top”
e2“there were no significant differences on total soluble solids content, chromatic aberration, pectin content and methyl pectin enzyme activity between the 1-MCP treatment and the control”
e3“reduce the respiration intensity, VC content, cellulose activity and galacturonic acid polymer enzyme activity”
Claim · model-written summary
1-MCP treatment reduced cellulose activity and galacturonic acid polymer enzyme activity in nectarine fruit compared with the control.
- Taxon
- nectarinePrunus persica var. nucipersicae1
- Treatment
- 1-MCP treatmente1
- Outcome
- cellulose activity and galacturonic acid polymer enzyme activitye3
- Direction
- reducee3
- Comparator
- controle2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“1-MCP treatment could inhibit soften of nectarine fruit especially the fruit top”
e2“there were no significant differences on total soluble solids content, chromatic aberration, pectin content and methyl pectin enzyme activity between the 1-MCP treatment and the control”
e3“reduce the respiration intensity, VC content, cellulose activity and galacturonic acid polymer enzyme activity”
Claim · model-written summary
1-MCP treatment increased the content of reducing sugar and titratable acidity of nectarine fruit compared with the control.
- Taxon
- nectarinePrunus persica var. nucipersicae1
- Treatment
- 1-MCP treatmente1
- Outcome
- content of reducing sugar and titratable aciditye4
- Direction
- increasee4
- Comparator
- controle2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“1-MCP treatment could inhibit soften of nectarine fruit especially the fruit top”
e2“there were no significant differences on total soluble solids content, chromatic aberration, pectin content and methyl pectin enzyme activity between the 1-MCP treatment and the control”
e4“increase the content of reducing sugar and titratable acidity”
Claim · model-written summary
1-MCP treatment had no significant effect on total soluble solids content or chromatic aberration of nectarine fruit compared with the control.
- Taxon
- nectarinePrunus persica var. nucipersicae1
- Treatment
- 1-MCP treatmente1
- Outcome
- total soluble solids content, chromatic aberratione2
- Direction
- no significant differencese2
- Comparator
- controle2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“1-MCP treatment could inhibit soften of nectarine fruit especially the fruit top”
e2“there were no significant differences on total soluble solids content, chromatic aberration, pectin content and methyl pectin enzyme activity between the 1-MCP treatment and the control”
Claim · model-written summary
1-MCP treatment had no significant effect on pectin content or methyl pectin enzyme activity of nectarine fruit compared with the control.
- Taxon
- nectarinePrunus persica var. nucipersicae1
- Treatment
- 1-MCP treatmente1
- Outcome
- pectin content and methyl pectin enzyme activitye2
- Direction
- no significant differencese2
- Comparator
- controle2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“1-MCP treatment could inhibit soften of nectarine fruit especially the fruit top”
e2“there were no significant differences on total soluble solids content, chromatic aberration, pectin content and methyl pectin enzyme activity between the 1-MCP treatment and the control”
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