Claim · model-written summary
Banana leaf extract inhibited guava slice browning by 59.93%.
- Taxon
- Guava
Psidium guajavat0 - Treatment
- banana leaf extracte1
- Outcome
- browning inhibition capacitye0
- Value
- 59.93%e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Cut Guava”
e0“Treatment with BH had the best browning inhibition capacity (75.68%) followed by BLE (59.93%) and PSE (36.67%).”
e1“banana leaf extract (BLE)”
Title
A Shomodder; M M Hossain; P C Das; et al. Journal of Agricultural Sciences – Sri Lanka 2021. doi:10.4038/jas.v16i2.9324
Other claims from this paper (9)
- Intervention effect Bee honey inhibited guava slice browning by 75.68%, the strongest of the treatments.
- Intervention effect Pumpkin seed extract inhibited guava slice browning by 36.67%.
- Intervention effect All three treatments restrained the increase in microbial load during guava storage.
- Intervention effect All three treatments restrained degradation of acidity, ascorbic acid and color during guava storage.
- Intervention effect Treated guava slices had higher lightness during storage than untreated controls.
- Intervention effect The vitamin C degradation rate constant for pumpkin seed extract treated guava was 0.0117 per day.
- Intervention effect The vitamin C degradation rate constant for banana leaf extract treated guava was 0.0047 per day.
- Intervention effect The vitamin C degradation rate constant for honey treated guava was 0.0037 per day.
- Observation The untreated guava control had a vitamin C degradation rate constant of 0.0153 per day.