Claim · model-written summary
At 4°C in perforated poly bags, fruit weight loss was minimal at 0.86% on day ten.
- Taxon
- Sweet Pepper
Capsicum annuumt0 - Treatment
- temperature of 4°C kept in perforated poly bagse0
- Outcome
- weight loss of fruitse0
- Direction
- minimume0
- Value
- 0.86%e0
- Qualifier
- 10th day of storagee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The minimum weight loss of fruits was (0.86%) noted at temperature of 4°C kept in perforated poly bags at 10th day of storage.”
t0“Sweet Pepper”
Title
Md. Abdus Sattar; Md. Abdul Quddus; Md. Habibur Rahman; et al. Journal of Energy and Natural Resources 2019. doi:10.11648/j.jenr.20190804.12
Other claims from this paper (7)
- Intervention effect Perforated poly bags reduced fungal decay to 6.02% on storage day ten regardless of temperature.
- Intervention effect Perforated poly bags gave better visual appearance and excellent nutritive quality on storage day ten regardless of temperature.
- Intervention effect Ambient storage in perforated packaging gave higher TSS of 5.49% on day ten.
- Intervention effect Ambient storage in perforated packaging gave higher TSS of 5.58% on day twenty.
- Intervention effect At 4°C in perforated poly bags for ten days, fruit beta carotene was maximal at 42.78 µg per 100 g.
- Intervention effect Fruit freshness remained acceptable and senescence was delayed at 4°C in perforated poly bags through day ten.
- Recommendation The authors suggest ten-day storage at 4°C in perforated poly bags for firmness, appearance and fruit quality.