Claim · model-written summary
Moisture content was significantly higher in ethephon-treated tomato, 94.15±0.27g/100g.
- Taxon
- Tomato (Lycopersicon esculentum)
Solanum lycopersicumt0 - Treatment
- Ethephone1
- Outcome
- Moisture contente0
- Direction
- increasede0
- Value
- 94.15±0.27g/100ge0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato (Lycopersicon esculentum)”
e0“Moisture content also significantly (P<0.05) increased in ethephon treated tomato (94.15±0.27g/100g) than non-treated (85.54±0.23g/100g)”
e1“Ethephon treated tomatoes ripen quickly with attractive surface color and had shorter shelf life than non-treated tomatoes (control)”
Title
Evaluation of the Effect of Ethephon in Postharvest Tomato (Lycopersicon esculentum)
Urmi Rani Devi; Ayesha Begum; Nilufa Yeasmin Asian Food Science Journal 2019. doi:10.9734/afsj/2019/v7i329971
Other claims from this paper (16)
- Intervention effect Ethephon-treated tomatoes ripened more quickly than untreated tomatoes.
- Intervention effect Ethephon-treated tomatoes developed attractive surface color.
- Intervention effect Ethephon-treated tomatoes had shorter shelf life than controls.
- Intervention effect Treated tomatoes had significantly higher total soluble solids, 4.66±0.57°B.
- Intervention effect Treated tomatoes had significantly higher titratable acidity, 0.32±0.01%.
- Intervention effect Carbohydrate content was significantly lower after ethephon treatment, 2.5±0.45g/100g.
- Intervention effect Ash content was significantly lower after ethephon treatment, 0.51±0.02g/100g.
- Intervention effect Crude fiber was significantly lower after ethephon treatment, 0.82±0.03g/100g.
- Intervention effect Protein content was lower without statistical significance after ethephon treatment.
- Intervention effect Fat content was lower without statistical significance after ethephon treatment.
- Intervention effect Vitamin C was significantly lower in ethephon-ripened tomato, 16.65±0.01mg/100g.
- Intervention effect Beta-carotene was significantly lower in ethephon-ripened tomato, 413.33±1.15μg/100g.
- Intervention effect Sodium was significantly lower in ethephon-treated tomato, 3.65±0.47mg/100g.
- Intervention effect Potassium was significantly lower in ethephon-treated tomato, 199±1.00mg/100g.
- Intervention effect Calcium was significantly lower in ethephon-treated tomato, 4.75±0.07mg/100g.
- Intervention effect Magnesium was significantly lower in ethephon-treated tomato, 8.57±0.19mg/100g.