Claim · model-written summary
Increasing sound intensity increased strawberry fruit taste and aroma substances.
- Taxon
- strawberry
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Fragaria ×ananassae1 - Treatment
- sound waves at 3 different dBs (95 dB, 100 dB, and 105 dB) at1000 Hz frequency valuee2
- Outcome
- taste and aroma of materialse0
- Direction
- increasede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“as the dB increased, so did the taste and aroma of materials, increasing the quality and marketing rate of the fruit.”
e1“aroma substances in strawberry fruits”
e2“sound waves at 3 different dBs (95 dB, 100 dB, and 105 dB) at1000 Hz frequency value”
Title
Halil Ozkurt European Scientific Journal ESJ 2020. doi:10.19044/esj.2020.v16n12p1
Other claims from this paper (2)
- Intervention effect Increasing sound intensity increased strawberry fruit quality.
- Intervention effect Increasing sound intensity increased the marketing rate of strawberry fruit.