Claim · model-written summary
Pear firmness decreased by 92.82% at the highest drop height, temperature and storage duration.
- Treatment
- drop height (60 cm), storage temperature (22°C), and storage duration (14 days)e0
- Outcome
- firmnesse0
- Direction
- reducede0
- Value
- 92.82%e0
PyrusNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“firmness was highly reduced (92.82%) due to the increase in drop height (60 cm), storage temperature (22°C), and storage duration (14 days)”
t0“Pears”
Title
Bruise Susceptibility and Impact on Quality Parameters of Pears During Storage
Pankaj B. Pathare; Mai Al-Dairi Frontiers in Sustainable Food Systems 2021. doi:10.3389/fsufs.2021.658132
Other claims from this paper (7)
- Association Increasing drop height and storage temperature increased pear bruise area, volume and susceptibility.
- Association Increasing drop height and storage temperature increased pear lightness, yellowness and color saturation.
- Association Increasing drop height and storage temperature increased total pear color difference.
- Intervention effect Drop height did not affect pear hue, redness or total soluble solids.
- Association Pear bruise susceptibility had a strong linear relationship with L*, a* and b* coordinates.
- Association Pear bruise susceptibility correlated positively with CIEL*a*b* color parameters.
- Association Pear bruise susceptibility correlated strongly and negatively with firmness.