Claim · model-written summary
Both UV-C and hot-water treatments increased fruit titratable acids and firmness.
- Taxon
- apples
Malus domesticat0 - Treatment
- Both UV-C and hot water treatmentse2
- Outcome
- fruit titratable acids and firmnesse3
- Direction
- increasede3
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples”
e2“Both UV-C and hot water treatments decreased pH and total soluble solids/titratable acids ratio”
e3“increased fruit titratable acids and firmness”
Title
Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples
S. Hemmaty; S. Hemmaty; N. Moallemi; et al. Spanish Journal of Agricultural Research 2007. doi:10.5424/sjar/2007054-277
Other claims from this paper (5)
- Intervention effect UV-C irradiation and hot-water dipping increased the storage life of apples.
- Intervention effect UV-C irradiation and hot-water dipping improved fruit quality factors of apples.
- Intervention effect Both UV-C and hot-water treatments decreased fruit pH and the total soluble solids to titratable acids ratio.
- Intervention effect UV-C and hot-water treatment increased fruit calcium content during storage.
- Intervention effect UV-C and hot-water treatment may retard apple fruit ripening.