Intervention effectmodel-written summary

Combining MAP and heat treatment significantly reduced color change in fresh-cut melons and mangoes.

A claim from COMBINED EFFECTS OF POSTHARVEST HEAT TREATMENT AND MODIFIED ATMOSPHERE ON QUALITY OF FRESH-CUT MELONS AND MANGOES · 2015

Intervention effectobservedoriginal resultpositivesignificant (as stated)measured

Claim · model-written summary

Combining MAP and heat treatment significantly reduced color change in fresh-cut melons and mangoes.

Taxon
melons and mangoesCucumis meloMangifera indicae5
Treatment
Combining MAP and heat treatmente3
Outcome
color changee3
Direction
reducede3

Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Cucumis melo
Cucumis melo · TaxonUSDA photo by Scott Bauer. Image Number K7355-11. · Public domain · Wikimedia Commons ↗
Mangifera indica
Mangifera indica · TaxonBilljones94 · CC BY-SA 4.0 · Wikimedia Commons ↗

Verbatim

e3

“Combining MAP and heat treatment significantly reduced color change and oxidation enzyme activities”

✓ located verbatim in the source · abstract, characters 1071–1170
e5

“This work investigated the effect of combination of heat treatment with modified atmosphere packaging on the quality of fresh-cut melons and mangoes”

✓ located verbatim in the source · abstract, characters 530–678

Title

COMBINED EFFECTS OF POSTHARVEST HEAT TREATMENT AND MODIFIED ATMOSPHERE ON QUALITY OF FRESH-CUT MELONS AND MANGOES

F. Charles; C.M.A. Morgado; B. Mattiuz; et al. Acta Horticulturae 2015. doi:10.17660/actahortic.2015.1091.33

Other claims from this paper (5)

Record rev-116bea8218caed79c6770d6074e0749d4788d57f318283d6817e328166358da1 · schema claims-v0.9 · position 4 in the model’s answer

heat · quality: postharvest · Mangifera indica (mango)Results differ

40 papers: 33 positive, 7 negative or no effect

32 papers in the same direction as this claim · 7 in the opposite direction

  1. negative
    Hot-water treatment increased fruit softening.

    Conditioning `Kensington' Mango with Hot Air Alleviates Hot Water Disinfestation Injuries · 1995

    Opposite direction

  2. no effect
    Heat treatment did not inhibit ripening of mango fruit.

    Prestorage Heat Treatment and Poststorage Quality of Mango Fruit · 2000

    Opposite direction

  3. negative
    Hot water reduced firmness by 56%.

    Assessment and management of post harvest losses of fresh mango under small-scale business in Morogoro, Tanzania · 2011

    Opposite direction

  4. negative
    Post-harvest hot water treatments, with or without fungicide, decreased mango fruit shelf life by 2 or 3 days.

    Management of anthracnose disease of Mango by pre and post harvest treatments · 2014

    Opposite direction

  5. no effect
    MW-VHT mango color, titratable acid, soluble solids, TSS/TA and firmness did not differ significantly from untreated mango.

    Quarantine Treatment on Mango using Microwave-Vapor Combined Process · 2006 · compared with non-treated mango

    Opposite direction

  6. no effect
    After VHT, there were no significant changes in fruit weight losses, hardness or color.

    Design and Performances of Vapor Heat Treatment (VHT) Unit For Fruitfly Disinfestation In Postharvest Handling of Mango · 2009

    Opposite direction

  7. negative
    At day 16, 100 per cent mature hot water treated irradiated mango fruit had the maximum physiological weight loss, 16.59%, statistically at par with 85 and 75 per cent mature treated fruit and significantly above other treatments.

    Effect of hot water treatment and irradiation on physiological loss of weight of graded mango (Mangifera indica) cv Alphonso fruits at ambient and cold storage conditions · 2022 · compared with rest of the treatments

    Opposite direction

  8. positive
    Heat dipping maintained firmness and colour for nine days at 6 °C.

    Combined effects of postharvest heat treatment and chitosan coating on quality of fresh‐cut mangoes (Mangifera indica L.) · 2010

    Same direction

31 papers more in this group

See all 40 papers →

heat · quality: postharvest · Cucumis melo (muskmelon)Results agree

5 papers: 5 positive, 0 negative or no effect

4 papers in the same direction as this claim

  1. positive
    Polyethylene bags and hot water kept fruit marketable for at least 28 days at 3C.

    Extension of Muskmelon Storage through the Use of Hot Water Life Treatment and Polyethylene Wraps · 1992

    Same direction

  2. positive
    Heat treatment delayed muskmelon softening during postharvest storage.

    Development and evaluation of a precision heat treatment device for delaying postharvest softening of muskmelon · 2024

    Same direction

  3. positive
    Hot water treatment reduced muskmelon tissue weight loss.

    Comparative Study on Heat Treatment Technologies for Postharvest Elizabeth Muskmelon · 2011 · compared with hot air treatment

    Same direction

  4. positive
    The combination of hot water dip and polyethylene carton liner maintained high quality marketable muskmelon fruit for at least 30 days of cold storage

    EXTENSION OF MUSKMELON POST-HARVEST LIFE THROUGH THE USE OF OF HOT WATER TREATMENT AND POLYETHYLENE CARTON LINERS · 1990

    Same direction

See all 5 papers →

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.