Claim · model-written summary
A 4% calcium chloride dip for 20 minutes retained the highest pear fruit physicochemical characteristics and storage quality to 19 days.
- Taxon
- pear
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Pyrus communise2 - Material
- Bartlette2
- Treatment
- 4% calcium chloride dip for 20e0
- Outcome
- physico-chemical characteristics and maintained storage qualitye0
- Direction
- higheste0
- Value
- 19 dayse0
- Comparator
- control fruitse1
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“4% calcium chloride dip for 20, 30 min and 3% for 30 min, retained highest physico-chemical characteristics and maintained storage quality of fruits up to 19 days”
e1“control fruits”
e2“pear fruit cv. Bartlett”
Title
Satish Kumar; KS Thakur Journal of Hill Agriculture 2017. doi:10.5958/2230-7338.2017.00008.8
Other claims from this paper (7)
- Intervention effect Calcium chloride treatment improved firmness and calcium content of Bartlett pear fruit after storage.
- Intervention effect Calcium chloride treatment reduced physiological weight loss of Bartlett pear fruit.
- Intervention effect Calcium chloride treatment retained higher total phenols, soluble solids, and sugars in Bartlett pear fruit after 19 days.
- Observation Control Bartlett pear fruit spoiled on day 13.
- Intervention effect A 4% calcium chloride dip for 30 minutes retained the highest pear fruit physicochemical characteristics and storage quality to 19 days.
- Intervention effect A 3% calcium chloride dip for 30 minutes retained the highest pear fruit physicochemical characteristics and storage quality to 19 days.
- Recommendation The authors recommend dipping fresh Bartlett pears in 3% CaCl2 for 30 minutes to maintain near-fresh quality and aid longer-distance distribution.