Abstract
1. Treatment of stems of bananas immersed in solutions containing 1000 p.p.m. sodium 2,4-dichlorophenoxyacetate (2,4-D), 2,4,5-trichlorophenoxyacetic acid (2,4,5-T), or para-chlorophenoxyacetic acid (CPA) resulted in an accelerated rate of ripening when compared with controls. Pulp ripening, as indicated by palatability and consistency, was accelerated somewhat more than skin ripening, as indicated by color index. These results were obtained when bananas were ripened in a well-ventilated improvised ripening room without temperature or humidity control. In an inclosed standard banana-ripening room at a controlled temperature, stems of bananas treated with 2,4-D ripened at the same rate as the controls. In the improvised ripening room bananas treated with 2,4-D ripened more evenly and exhibited better coloring than did controls, despite variation in temperature between 58⚬ and 100⚬ F. and in relative humidity between 24 and 100%. Accelerated rates of ripening also occurred when either the cut end of the fruit stem was immersed in a solution of 1000 p.p.m. of 2,4-D or the detached hands of bananas were entirely or partly immersed in the treatment solution for a few seconds. Attached single fingers of bananas injected with a similar solution of 2,4-D turned yellow, while adjacent fingers were still green. 2. Treatment with 2,4-D significantly reduced the number of bananas exhibiting longitudinal splitting of the peel in the improvised room and also in the standard room with controlled temperature where no other effect of 2,4-D treatment was observed. 3. Significantly lower weight losses occurred in stems of fruit treated with 2,4-D than in corresponding controls in the well-ventilated improvised ripening room, suggesting water retention by the tissues as a result of treatment. 4. Reducing-sugar content and diastatic activity of 2,4-D-treated bananas were considerably higher than in corresponding controls by the fourth day after treatment. The results indicated a marked increase in the rate of these processes as a result of 2,4-D treatment.
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Claims 10
Claim · model-written summary
Bananas treated with 2,4-D, 2,4,5-T or CPA ripened faster than controls in an improvised ripening room.
Verbatim
e0“Treatment of stems of bananas immersed in solutions containing 1000 p.p.m. sodium 2,4-dichlorophenoxyacetate (2,4-D), 2,4,5-trichlorophenoxyacetic acid (2,4,5-T), or para-chlorophenoxyacetic acid (CPA) resulted in an accelerated rate of ripening when compared with controls”
Claim · model-written summary
Pulp ripening was accelerated more than skin ripening under growth regulator treatment.
Verbatim
e0“Pulp ripening, as indicated by palatability and consistency, was accelerated somewhat more than skin ripening, as indicated by color index”
t0“Bananas”
Claim · model-written summary
In a controlled standard room, 2,4-D-treated banana stems ripened at the same rate as controls.
Verbatim
e0“In an inclosed standard banana-ripening room at a controlled temperature, stems of bananas treated with 2,4-D ripened at the same rate as the controls”
Claim · model-written summary
In the improvised room, 2,4-D-treated bananas ripened more evenly and had better coloring than controls.
Verbatim
e0“In the improvised ripening room bananas treated with 2,4-D ripened more evenly and exhibited better coloring than did controls”
Claim · model-written summary
Immersing fruit-stem ends or detached hands in 2,4-D accelerated ripening.
Not reportedComparator
Verbatim
e0“Accelerated rates of ripening also occurred when either the cut end of the fruit stem was immersed in a solution of 1000 p.p.m. of 2,4-D or the detached hands of bananas were entirely or partly immersed in the treatment solution for a few seconds”
Claim · model-written summary
Injected banana fingers turned yellow while neighboring fingers remained green.
Verbatim
e0“Attached single fingers of bananas injected with a similar solution of 2,4-D turned yellow, while adjacent fingers were still green”
Claim · model-written summary
2,4-D significantly reduced longitudinal peel splitting in both ripening rooms.
- Taxon
- bananase0
- Treatment
- 2,4-De0
- Outcome
- number of bananas exhibiting longitudinal splitting of the peele0
- Direction
- reducede0
Not reportedComparator
Verbatim
e0“Treatment with 2,4-D significantly reduced the number of bananas exhibiting longitudinal splitting of the peel in the improvised room and also in the standard room with controlled temperature”
Claim · model-written summary
2,4-D significantly reduced banana weight loss relative to controls in the improvised room.
- Treatment
- 2,4-De0
- Outcome
- weight lossese0
- Direction
- lowere0
- Comparator
- corresponding controlse0
- Setting
- well-ventilated improvised ripening roome0
Not reportedTaxon
Verbatim
e0“Significantly lower weight losses occurred in stems of fruit treated with 2,4-D than in corresponding controls in the well-ventilated improvised ripening room”
Claim · model-written summary
By day four, 2,4-D-treated bananas had higher reducing-sugar content than controls.
Verbatim
e0“Reducing-sugar content and diastatic activity of 2,4-D-treated bananas were considerably higher than in corresponding controls by the fourth day after treatment”
Claim · model-written summary
By day four, 2,4-D-treated bananas had higher diastatic activity than controls.
Verbatim
e0“Reducing-sugar content and diastatic activity of 2,4-D-treated bananas were considerably higher than in corresponding controls by the fourth day after treatment”
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2,4-D · quality: postharvest · MusaResults agree
1 paper in the same direction as this paper
- positive
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.