Claim · model-written summary
Calcium treatment had no obvious impact on sugar content, titratable acidity or sugar to acidity ratio.
- Treatment
- calcium treatmente0
- Outcome
- content of sugar,titratable acidity and the ratio of sugar and aciditye0
- Direction
- no obvious impactse0
Not reportedTaxonMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
e0“Different calcium treatment showed no obvious impacts on the content of sugar,titratable acidity and the ratio of sugar and acidity”
Title
Storage property,calcium fractions,and cell ultrastructure in sweet cherry as affected by calcium
Duan Chun-hua Soil and Environmental Sciences 2010
Other claims from this paper (11)
- Intervention effect Calcium chelate improved cherry fruit firmness and retarded firmness loss during storage.
- Intervention effect Calcium treatments did not affect vitamin C content.
- Intervention effect Calcium treatments prevented vitamin C consumption during storage, especially calcium chelate.
- Intervention effect Calcium treatment increased total soluble solids.
- Intervention effect Calcium treatment significantly increased total calcium, H2O-Ca and ALc-Ca content.
- Observation ALc-Ca was the major calcium fraction in sweet cherry fruit.
- Intervention effect ALc-Ca content was higher with calcium chelate than with calcium chloride or nanocalcium.
- Observation NaCl-Ca, H2O-Ca and ALc-Ca declined after 60 days of storage.
- Observation HAC-Ca and HCl-Ca increased after 60 days of storage.
- Observation Untreated fruit showed some cell wall fracture, membrane loss and cell shrinkage.
- Observation Calcium-treated fruit retained intact cell walls and showed black uncertain matter in cellular structures.