Abstract
[Objective]The experiments were conducted to investigate the effects of ClO2 and 1-MCP treatment on post-harvest storage quality of bananas (variety Williams). [Method]The storage quality of bananas stored at (25±0.5)℃ and (13±0.5)℃ was observed after 3 min treatment with ClO2 (200 μg/kg) and 12 h treatment with 1-MCP (1-methyl ring propylene) (1 μL/L). [Result]The results showed that the bananas treated with 1-MCP and ClO2 were significantly different from control. Combined application of ClO2 and 1-MCP effectively slowed down the color changes in banana from green to brown and significantly brought down decrease in hardness of banana and increasing rate of total soluble sugar, reducing sugar and soluble titrated acid. [Conclusion]ClO2 and 1-MCP treatments pronouncedly delayed banana afterripening and maintained its good quality during post-harvest storage.
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Claims 5
Claim · model-written summary
Combined ClO2 and 1-MCP treatment slowed the colour change of banana from green to brown compared with control.
Verbatim
t0“post-harvest storage quality of banana”
e1“the bananas treated with 1-MCP and ClO2 were significantly different from control”
e2“Combined application of ClO2 and 1-MCP effectively slowed down the color changes in banana from green to brown”
Claim · model-written summary
Combined ClO2 and 1-MCP treatment brought down the decrease in banana hardness compared with control.
Verbatim
t0“post-harvest storage quality of banana”
e1“the bananas treated with 1-MCP and ClO2 were significantly different from control”
e2“Combined application of ClO2 and 1-MCP effectively slowed down the color changes in banana from green to brown”
e3“significantly brought down decrease in hardness of banana”
Claim · model-written summary
Combined ClO2 and 1-MCP treatment increased the rate of total soluble sugar, reducing sugar and soluble titrated acid in banana.
Verbatim
t0“post-harvest storage quality of banana”
e1“the bananas treated with 1-MCP and ClO2 were significantly different from control”
e2“Combined application of ClO2 and 1-MCP effectively slowed down the color changes in banana from green to brown”
e4“increasing rate of total soluble sugar, reducing sugar and soluble titrated acid”
Claim · model-written summary
ClO2 and 1-MCP treatments delayed banana afterripening.
- Taxon
- bananae5
- Treatment
- Combined application of ClO2 and 1-MCPe2
- Outcome
- afterripeninge5
- Direction
- delayede5
Not reportedComparator
Verbatim
e5“pronouncedly delayed banana afterripening and maintained its good quality during post-harvest storage”
e2“Combined application of ClO2 and 1-MCP effectively slowed down the color changes in banana from green to brown”
Claim · model-written summary
ClO2 and 1-MCP treatments maintained the good quality of banana during post-harvest storage.
- Taxon
- bananae5
- Treatment
- Combined application of ClO2 and 1-MCPe2
- Outcome
- good qualitye5
- Direction
- maintainede5
- Qualifier
- during post-harvest storagee5
Not reportedComparator
Verbatim
e5“pronouncedly delayed banana afterripening and maintained its good quality during post-harvest storage”
e2“Combined application of ClO2 and 1-MCP effectively slowed down the color changes in banana from green to brown”
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