ArticleFoods (Basel, Switzerland)2021
The Effect of 1-MCP on the Expression of Carotenoid, Chlorophyll Degradation, and Ethylene Response Factors in 'Qihong' Kiwifruit.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 16 citations in OpenAlex.
- Ethylene-Mediated VvERF003 Promotes Flavonol Accumulation by UpregulatingBiomolecules · 2026Article
- Effects of 1-Methylcyclopropene Treatment on Postharvest Quality and Metabolism of Different Kiwifruit Varieties.Foods (Basel, Switzerland) · 2024Article
- The Efficiency of Lemon Essential Oil-Based Nanoemulsions on the Inhibition ofFoods (Basel, Switzerland) · 2022Article
- Transcriptomic analysis of effects of 1-methylcyclopropene (1-MCP) and ethylene treatment on kiwifruit (Frontiers in plant science · 2022Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
The development of yellow color is an important aspect of fruit quality in yellow fleshed kiwifruit during fruit ripening, and it has a large influence on consumer preference. The yellow color is determined by carotenoid accumulation and chlorophyll degradation and is likely affected by ethylene production. This study investigates the expression of carotenoid, chlorophyll degradation, and ethylene response factors in 'Qihong' fruit, which had reached the near ripening stage (firmness ≈ 20 N) and were either left untreated (controls) or treated with 0.5 μL L
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Registered trials
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