Claim · model-written summary
PE + 0.2% SB + 1% N-AC received the highest sensory scores through 12 days.
PyrusNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pears”
e0“PE + 0.2% SB + 1% N-AC and PE + 0.2% PS + 1% N-AC were the most efficient treatments in preserving color and reducing the browning index of fresh-cut pears during 15-day storage at 8 °C and received the highest scores for all sensory attributes throughout 12 days of storage”
Title
Alina Mădălina Pleșoianu; Violeta Nour Horticulturae 2022. doi:10.3390/horticulturae8050449
Other claims from this paper (9)
- Intervention effect Pectin coating delayed weight loss versus controls.
- Intervention effect Pectin coating improved firmness versus controls.
- Intervention effect Adding 1% N-AC protected phenolic compounds and increased antioxidant activity.
- Intervention effect Adding 1% CA + 1% AA protected phenolic compounds and increased antioxidant activity.
- Intervention effect PE + 0.2% SB + 1% N-AC best preserved color and reduced browning.
- Intervention effect PE + 0.2% PS + 1% N-AC best preserved color and reduced browning.
- Intervention effect PE + 0.2% PS + 1% N-AC received the highest sensory scores through 12 days.
- Recommendation The authors conclude PE + 0.2% SB + 1% N-AC can extend fresh-cut pear shelf life.
- Recommendation The authors conclude PE + 0.2% PS + 1% N-AC can extend fresh-cut pear shelf life.