Abstract
In the present investigation, metabolic products in oxidative process of fatty acid and metabolic substances in process of decomposition of sucrose were employed to clear up these effects on hastening the maturity of the fig fruits.These chemicals were applied at the best time of oleification.1. The treated fruits with oxides of linolenic acid produced by hydrogen oxide (10% H2O2) or heating (at 60°C, for 48hrs.) treatments, were promoted the maturity more than those with only linolenic acid. While, regarding the influence between the hydrogen oxide and heating treatments, the former was more effective than the latter.2. The application of metabolic products in oxidative process of fatty acid such as acetaldehyde, ethyl alcohol, ethylene and acetone as well as formalin markedly promoted the ripening of the fruit.Among these chemicals applied, the acetaldehyde and formalin, which are possessed of the aldehyde radical (-CHO) were most effective, followed by the ethyl alcohol and ethylene. Effect of the ketone (-CO) compound such as acetone was less than the others.3. In the case of metabolic products in process of decomposition of sucrose, especially, the treatment with final products in carboxylation process such as acetaldehyde and ethyl alcohol were most effective, followed by pyruvic acid. Glycerine or glucose was less effective than the others. That is, the effects of these metabolic substances on hastening the maturity of the fruit are consistent with the productive order of the substances shown in process of decomposition of sucrose.4. The mature fruits treated with some metabolic substances in oxidative process of fatty acid and in process of decomposition of sucrose were equal in size, color, and reducing sugar and malie acid contents to those allowed to mature naturally.
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Claims 9
Claim · model-written summary
Oxidized linolenic acid hastened fig fruit maturity more than linolenic acid alone.
Verbatim
e0“The treated fruits with oxides of linolenic acid produced by hydrogen oxide (10% H2O2) or heating (at 60°C, for 48hrs.) treatments, were promoted the maturity more than those with only linolenic acid.”
t0“fig fruit”
Claim · model-written summary
Hydrogen oxide treatment promoted maturity more effectively than heating treatment.
Verbatim
e0“the hydrogen oxide and heating treatments, the former was more effective than the latter.”
t0“fig fruit”
Claim · model-written summary
Acetaldehyde and formalin were the most effective ripening promoters among oxidative products tested.
- Taxon
- figt0
- Treatment
- acetaldehyde and formaline0
- Outcome
- ripening of the fruite1
- Direction
- most effectivee0
Not reportedComparator
Verbatim
e0“the acetaldehyde and formalin, which are possessed of the aldehyde radical (-CHO) were most effective”
e1“markedly promoted the ripening of the fruit”
t0“fig fruit”
Claim · model-written summary
Ethyl alcohol and ethylene followed acetaldehyde and formalin in effectiveness.
Verbatim
e0“followed by the ethyl alcohol and ethylene”
e1“the acetaldehyde and formalin, which are possessed of the aldehyde radical (-CHO) were most effective”
t0“fig fruit”
Claim · model-written summary
Acetone had a smaller ripening effect than the other oxidative products.
Verbatim
e0“Effect of the ketone (-CO) compound such as acetone was less than the others.”
t0“fig fruit”
Claim · model-written summary
Acetaldehyde and ethyl alcohol were the most effective sucrose-decomposition products for fig maturity.
- Taxon
- figt0
- Treatment
- acetaldehyde and ethyl alcohole0
- Outcome
- maturity of the fruite1
- Direction
- most effectivee0
Not reportedComparator
Verbatim
e0“the treatment with final products in carboxylation process such as acetaldehyde and ethyl alcohol were most effective”
e1“effects of these metabolic substances on hastening the maturity of the fruit”
t0“fig fruit”
Claim · model-written summary
Pyruvic acid followed the leading products for promoting fig maturity.
Not reportedComparator
Verbatim
e0“followed by pyruvic acid. Glycerine or glucose was less effective than the others.”
e1“effects of these metabolic substances on hastening the maturity of the fruit”
t0“fig fruit”
Claim · model-written summary
Glycerine and glucose were less effective than other sucrose-decomposition products.
Verbatim
e0“Glycerine or glucose was less effective than the others.”
e1“effects of these metabolic substances on hastening the maturity of the fruit”
t0“fig fruit”
Claim · model-written summary
Treated mature fig fruits matched naturally matured fruits in size, color, reducing sugar and malie acid contents.
Verbatim
e0“The mature fruits treated with some metabolic substances in oxidative process of fatty acid and in process of decomposition of sucrose were equal in size, color, and reducing sugar and malie acid contents to those allowed to mature naturally.”
t0“fig fruit”
The same questions in other papers
sucrose · quality: sugar starch · Ficus carica (common fig)Positive and negative results
1 in the opposite direction
- positive
acetaldehyde · phenology · Ficus carica (common fig)Results agree
1 paper in the same direction as this paper
- positive
linolenic acid · phenology · Ficus carica (common fig)Results agree
1 paper in the same direction as this paper
- positive
fatty acid · quality: sugar starch · Ficus carica (common fig)Results agree
1 paper in the same direction as this paper
- no effect
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.