ArticleFoods (Basel, Switzerland)2023
The Effects of Combined 1-Methylcyclopropene and Melatonin Treatment on the Quality Characteristics and Active Oxygen Metabolism of Mango Fruit during Storage.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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
5 citing papers in PubMed.
- Black flesh disorder in mango: a chilling injury symptom increased by early harvest and low storage temperature and reduced by 1-methylcyclopropene.Journal of the science of food and agriculture · 2026Article
- Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species.Food chemistry: X · 2024Article
- Article
- Chlorogenic Acid as a Promising Tool for Mitigating Chilling Injury: Cold Tolerance and the Ripening Effect on Tomato Fruit (Plants (Basel, Switzerland) · 2024Article
- The Simultaneous Use of 1-Methylcyclopropene and Methyl Jasmonate Vapor as an Innovative Strategy for Reducing Chilling Injury and Maintaining Pomegranate Fruit Quality at Suboptimal Temperatures.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
In this study, mango fruit (Tainong No. 1) was treated with either 0.1 mg/L 1-methylcyclopropene (1-MCP) alone or with a combination of 0.1 mg/L 1-MCP and 0.2 mM melatonin (MT). The mango fruit was then stored for 10 days at 25 °C and 85-90% relative humidity. Quality characteristics and the active oxygen metabolism of postharvest mangoes were evaluated every 2 days. Compared to untreated mango fruit, those with the treatments of 1-MCP alone or 1-MCP + MT had a better appearance and higher levels of soluble sugar, ascorbic acid, and titratable acidity. Moreover, these treatments prevented the loss of fruit firmness, successfully delayed the escalation of
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Registered trials
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