Intervention effectmodel-written summary

The same hot water treatment gave the highest significant texture score of 3.00 versus 2.00 untreated.

A claim from Organoleptic characteristics evaluation of Diab mango fruits as affected by hot water treatments · 2023

Intervention effectobservedoriginal resultpositivesignificant (as stated)measured

Claim · model-written summary

The same hot water treatment gave the highest significant texture score of 3.00 versus 2.00 untreated.

Treatment
HW treatment at 50oC for 10 mine0
Outcome
texturee0
Direction
higheste0
Value
3.00e0
Qualifier
2.00e0
Comparator
untreatede0

Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSetting

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Mangifera indica
Mangifera indica · TaxonBilljones94 · CC BY-SA 4.0 · Wikimedia Commons ↗

Verbatim

e0

“the HW treatment at 50oC for 10 min showed the highest significant firm, texture, and pulp color score (3.49, 3.00 and 5.00) of mango fruits compared with untreated with lower score (1.15, 2.00 and 4.67).”

✓ located verbatim in the source · abstract, characters 911–1115

Title

Organoleptic characteristics evaluation of Diab mango fruits as affected by hot water treatments

S.M.A Sarrwy; Dorria M.M. Ahmed; Aml R.M. Yousef Journal of Applied Horticulture 2023. doi:10.37855/jah.2022.v24i03.60

Other claims from this paper (4)

Record rev-cc207c342fb378aeaa9dea4731d4e43577ddc7f7c57ae7dc4260945eb9190697 · schema claims-v0.9 · position 2 in the model’s answer

heat · quality: postharvest · Mangifera indica (mango)Results differ

40 papers: 33 positive, 7 negative or no effect

32 papers in the same direction as this claim · 7 in the opposite direction

  1. negative
    Hot-water treatment increased fruit softening.

    Conditioning `Kensington' Mango with Hot Air Alleviates Hot Water Disinfestation Injuries · 1995

    Opposite direction

  2. no effect
    Heat treatment did not inhibit ripening of mango fruit.

    Prestorage Heat Treatment and Poststorage Quality of Mango Fruit · 2000

    Opposite direction

  3. negative
    Hot water reduced firmness by 56%.

    Assessment and management of post harvest losses of fresh mango under small-scale business in Morogoro, Tanzania · 2011

    Opposite direction

  4. negative
    Post-harvest hot water treatments, with or without fungicide, decreased mango fruit shelf life by 2 or 3 days.

    Management of anthracnose disease of Mango by pre and post harvest treatments · 2014

    Opposite direction

  5. no effect
    MW-VHT mango color, titratable acid, soluble solids, TSS/TA and firmness did not differ significantly from untreated mango.

    Quarantine Treatment on Mango using Microwave-Vapor Combined Process · 2006 · compared with non-treated mango

    Opposite direction

  6. no effect
    After VHT, there were no significant changes in fruit weight losses, hardness or color.

    Design and Performances of Vapor Heat Treatment (VHT) Unit For Fruitfly Disinfestation In Postharvest Handling of Mango · 2009

    Opposite direction

  7. negative
    At day 16, 100 per cent mature hot water treated irradiated mango fruit had the maximum physiological weight loss, 16.59%, statistically at par with 85 and 75 per cent mature treated fruit and significantly above other treatments.

    Effect of hot water treatment and irradiation on physiological loss of weight of graded mango (Mangifera indica) cv Alphonso fruits at ambient and cold storage conditions · 2022 · compared with rest of the treatments

    Opposite direction

  8. positive
    Heat dipping maintained firmness and colour for nine days at 6 °C.

    Combined effects of postharvest heat treatment and chitosan coating on quality of fresh‐cut mangoes (Mangifera indica L.) · 2010

    Same direction

31 papers more in this group

See all 40 papers →

Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.