Abstract
o C for a shelf life period. The results show that the effects of 1-MCP on fruit ripening were related to the stage of maturity and storage temperature. The MG stage was the optimal stage for 1-MCP treatment when fruit storage was at 12°C. 1-MCP treatment reduced the lipophilic antioxidant activity (LAA) of the tomato fruit, but the hydrophilic antioxidant activity (HAA) remained similar to that observed at harvest. 1-MCP is a potential tool for extending shelf life, delaying tomato fruit ripening (slowing color development and firmness loss) and enhancing quality of tomatoes.
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Claims 7
Claim · model-written summary
The effects of 1-MCP on tomato fruit ripening were related to the stage of maturity and storage temperature.
- Taxon
- tomato
Solanum lycopersicumt0 - Outcome
- effects of 1-MCP on fruit ripeninge0
- Qualifier
- related to the stage of maturity and storage temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato fruit”
e0“The results show that the effects of 1-MCP on fruit ripening were related to the stage of maturity and storage temperature”
Claim · model-written summary
The MG stage was the optimal stage for 1-MCP treatment when fruit was stored at 12°C.
- Taxon
- tomatoSolanum lycopersicumt0
- Organ / stage
- MG stagee1
- Outcome
- optimal stage for 1-MCP treatmente1
- Qualifier
- when fruit storage was at 12°Ce1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“tomato fruit”
e1“The MG stage was the optimal stage for 1-MCP treatment when fruit storage was at 12°C”
Claim · model-written summary
1-MCP treatment reduced the lipophilic antioxidant activity of tomato fruit.
- Taxon
- tomato fruitSolanum lycopersicume2
- Treatment
- 1-MCP treatmente2
- Outcome
- lipophilic antioxidant activity (LAA)e2
- Direction
- reducede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“1-MCP treatment reduced the lipophilic antioxidant activity (LAA) of the tomato fruit”
Claim · model-written summary
The hydrophilic antioxidant activity of tomato fruit remained similar to that observed at harvest after 1-MCP treatment.
- Taxon
- tomato fruitSolanum lycopersicume2
- Treatment
- 1-MCP treatmente2
- Outcome
- hydrophilic antioxidant activity (HAA)e2
- Direction
- remained similare2
- Comparator
- observed at harveste2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“1-MCP treatment reduced the lipophilic antioxidant activity (LAA) of the tomato fruit, but the hydrophilic antioxidant activity (HAA) remained similar to that observed at harvest”
Claim · model-written summary
1-MCP slowed colour development and firmness loss in delayed tomato fruit ripening.
- Taxon
- tomato fruitSolanum lycopersicume3
- Treatment
- 1-MCPe3
- Outcome
- color development and firmness losse3
- Direction
- slowinge3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“1-MCP is a potential tool for extending shelf life, delaying tomato fruit ripening (slowing color development and firmness loss)”
Claim · model-written summary
1-MCP is a potential tool for extending the shelf life of tomatoes.
- Taxon
- tomatoesSolanum lycopersicume3
- Treatment
- 1-MCPe3
- Outcome
- extending shelf lifee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“1-MCP is a potential tool for extending shelf life, delaying tomato fruit ripening (slowing color development and firmness loss) and enhancing quality of tomatoes”
Claim · model-written summary
1-MCP is a potential tool for enhancing the quality of tomatoes.
- Taxon
- tomatoesSolanum lycopersicume3
- Treatment
- 1-MCPe3
- Outcome
- enhancing qualitye3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“1-MCP is a potential tool for extending shelf life, delaying tomato fruit ripening (slowing color development and firmness loss) and enhancing quality of tomatoes”
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