Claim · model-written summary
Coating slowed increases in guava total soluble solids.
Not reportedTaxonMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSetting
Verbatim
e0“slower increases in TSS (9.2% vs. 10% in controls)”
Title
Shaista Gull; Shaghef Ejaz; Sajid Ali; et al. LWT 2026. doi:10.1016/j.lwt.2026.118992
Other claims from this paper (18)
- Intervention effect Carrageenan coating reduced guava fruit weight loss and decay incidence.
- Intervention effect At day 15, 1% carrageenan coating lowered guava moisture loss by 32.6% relative to uncoated fruit.
- Intervention effect At day 15, 1% carrageenan coating lowered guava decay by 16–35% relative to uncoated fruit.
- Intervention effect A 1% coating reduced guava respiration by 32.9%.
- Intervention effect A 1% coating lowered guava ethylene production to 11.73 μl kg -1 h -1 versus 17.57 μl kg -1 h -1 in controls.
- Intervention effect Coated fruit had a lower sugar-acid ratio than controls.
- Intervention effect Coating retained guava titratable acidity better than controls.
- Intervention effect Coating reduced guava malondialdehyde to 0.053 mM kg -1.
- Intervention effect Coating reduced guava hydrogen peroxide to 20.74 μM kg -1.
- Intervention effect Coating preserved guava ascorbic acid at 111.86 mg·100 g -1.
- Intervention effect Coating preserved guava phenolics at 297.61 mg kg -1.
- Intervention effect Coating preserved guava protopectin at 14.50 g kg -1.
- Intervention effect Coating increased antioxidant enzyme activity and suppressed cell-wall-degrading enzyme activity.
- Intervention effect Carrageenan coating extended guava shelf life from 5 to 12 days.
- Intervention effect Carrageenan coating reduced guava weight loss by approximately 42%.
- Intervention effect Carrageenan coating improved guava firmness retention by approximately 38%.
- Intervention effect Carrageenan coating preserved approximately 28% more guava ascorbic acid than control.
- Intervention effect Carrageenan coating enhanced guava antioxidant activity by approximately 35% at day 12.