Claim · model-written summary
Moisture loss was exacerbated in kafirin-coated pears during ripening at 20 C, especially towards the end of shelf-life.
- Treatment
- kafirin-coated fruite0
- Outcome
- moisture losse0
- Direction
- exacerbatede0
- Qualifier
- especially towards the end of the shelf-lifee0
PyrusNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“moisture loss was exacerbated in the kafirin-coated fruit during ripening at 20 °C, especially towards the end of the shelf-life”
t0“pears”
Title
Sonya Buchner; Marise Kinnear; Ian J Crouch; et al. Journal of the Science of Food and Agriculture 2011. doi:10.1002/jsfa.4526
Other claims from this paper (6)
- Intervention effect Kafirin coating did not retard the onset of ripening of Packham's Triumph pears.
- Intervention effect Kafirin coating decreased the respiration rate of pears.
- Intervention effect Kafirin coating retarded the progression of senescence of pears.
- Intervention effect Kafirin coating extended the eat-ripe quality of the pears by 1-2 weeks.
- Observation The appearance of coated pears was unacceptable after 14 days of storage because of wrinkled skin.
- Recommendation Further work is needed to improve the water barrier properties of the kafirin coating by adding a wax or triglyceride or applying it to waxed fruit.