Claim · model-written summary
Hot water reduced microbial decay incidence by 85%.
- Taxon
- mango
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Mangifera indicat0 - Treatment
- Hot water treatmente0
- Outcome
- incidence of microbial decaye0
- Direction
- reducede0
- Value
- 85 %e0
- Comparator
- untreated fruitse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“Hot water treatment reduced the incidence of microbial decay by 85 % and improved fruit total soluble solids content by 15 % in comparison to untreated fruits”
t0“fresh mango”
Title
Theodosy Msogoya; Elde S. Kimaro 2011
Other claims from this paper (16)
- Observation Total fruit postharvest losses were 43.8%.
- Observation Wholesale market stage accounted for 30.6% of losses.
- Observation Transport accounted for 10.6% of losses.
- Observation Harvest accounted for 2.6% of losses.
- Observation Softening accounted for 50.7% of wholesale losses.
- Observation Microbial decay accounted for 39.6% of wholesale losses.
- Observation Microbial decay during transport was 7.2%.
- Observation Mechanical injuries during harvest were 2.0%.
- Intervention effect Polypropylene shade reduced postharvest losses by 52.7%.
- Intervention effect Black net shade reduced postharvest losses by 38%.
- Intervention effect Hot water improved soluble solids by 15%.
- Intervention effect Hot water reduced firmness by 56%.
- Intervention effect Hot water reduced shelf life by 71.4%.
- Recommendation Wholesale traders should use polypropylene shade for short-term fruit storage.
- Recommendation Authorities should build cold storage for fresh fruit.
- Recommendation Farmers should disinfect mangoes with hot water for immediate marketing.