Claim · model-written summary
The combined pretreatment increased flesh calcium content.
- Taxon
- Strawberry
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- dipping in 45 ℃,1% CaCl2 solution for 20 min and then packaged with 30μm PE filme0
- Outcome
- flesh calcium contentse0
- Direction
- increasee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“dipping in 45 ℃,1% CaCl2 solution for 20 min and then packaged with 30μm PE film could increase the flesh calcium contents, hold higher protopectin content and firmness, inhibit formation of anthocyanin, and effectively delay ripening and senescence, thus attain the best preservation effect”
t0“Strawberry”
Title
Effects of Calcium-dipping and Hot Pretreatment on Storage of Strawberry
Sun Yu-long Food Science 2008
Other claims from this paper (4)
- Intervention effect The combined pretreatment maintained higher protopectin content and firmness.
- Intervention effect The combined pretreatment inhibited anthocyanin formation.
- Intervention effect The combined pretreatment delayed ripening and senescence.
- Intervention effect The combined pretreatment gave the best preservation effect.