Claim · model-written summary
Calcium carbide artificial ripening gave a low total iron content in peach fruit compared with natural ripening.
- Taxon
- peach
Prunus persicae0 - Treatment
- calcium carbide (CaC2) as an artificial ripening agente0
- Outcome
- total irone6
- Direction
- low amounte6
- Value
- 7.6±1.08 mg/100 g to 30.10±1.34 mg/100ge6
- Qualifier
- 10.63±0.75 to 31.49±0.79mg/100ge6
- Comparator
- NRF’se6
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In order to recognize the effects of calcium carbide (CaC2) as an artificial ripening agent (ARA) on shelf life and health, related physical properties of peach fruit were evaluated”
e6“low amount of total iron analyzed in ARF’s 7.6±1.08 mg/100 g to 30.10±1.34 mg/100g as compared to NRF’s 10.63±0.75 to 31.49±0.79mg/100g”
Title
Talat Mahmood; Iftekhar Saeed; Humera Anwer; et al. 2013
Other claims from this paper (15)
- Intervention effect Calcium carbide artificial ripening gave peach fruit less aroma than natural ripening.
- Intervention effect Calcium carbide artificial ripening gave peach fruit less attractiveness than natural ripening.
- Intervention effect Calcium carbide artificial ripening gave peach fruit less weight per fruit than natural ripening.
- Observation Calcium carbide artificially ripened peach fruit had a mild pleasant taste compared with natural ripening.
- Intervention effect Calcium carbide artificial ripening gave peach fruit a shorter shelf life than natural ripening.
- Intervention effect Calcium carbide artificial ripening lowered total solids of peach fruit relative to natural ripening.
- Intervention effect Calcium carbide artificial ripening lowered un-dissolved solids of peach fruit relative to natural ripening.
- Intervention effect Calcium carbide artificial ripening lowered moisture of peach fruit by 0.64% relative to natural ripening.
- Intervention effect Calcium carbide artificial ripening gave dissolved solids approximately equal to natural ripening.
- Intervention effect Total metal content of artificially ripened peach fruit was 0.0183 to 0.0442 mmol/g.
- Observation Copper, iron and chromium were detected in both artificially and naturally ripened peach fruit.
- Observation Zinc, calcium and magnesium were detected in both artificially and naturally ripened peach fruit.
- Observation Manganese was detected in both artificially and naturally ripened peach fruit.
- Observation Aluminium was detected only in naturally ripened peach fruit.
- Intervention effect Calcium carbide artificial ripening gave a low Fe+2 content in peach fruit compared with natural ripening.