Claim · model-written summary
Calcium nitrate treated grapes gave the maximum organoleptic score for taste and flavour (3.46).
- Taxon
- grapest0
- Treatment
- calcium nitratee6
- Outcome
- taste and flavoure6
- Direction
- maximume6
- Value
- 3.46e6
- Comparator
- pre-harvest treatmentse6
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Verbatim
t0“seedless grapes cv. SONAKA”
e6“Among the pre-harvest treatments calcium nitrate treated grapes recorded maximum organoleptic scores(Out of 5.00) with respect to general appearance (2.69), taste and flavour (3.46), firmness ( 2.8) and overall acceptability (3.01)”
Title
S.B. BIRADARPATIL; LAXMAN KUKNOOR; A.S. PARMESHWAR THE ASIAN JOURNAL OF HORTICULTURE 2015. doi:10.15740/has/tajh/10.1/144-148
Other claims from this paper (17)
- Intervention effect Pre-harvest sprays influenced the physical parameters of stored seedless grapes.
- Intervention effect Pre-harvest spraying with 2 per cent calcium nitrate gave the minimum physiological loss in weight (15.02 %) at 35 days of storage.
- Intervention effect Pre-harvest spraying with 2 per cent calcium nitrate gave the minimum physical damage (0.47 %) at 35 days of storage.
- Intervention effect Pre-harvest spray of 200 ppm NAA gave the minimum berry drop (9.53 %).
- Intervention effect Pre-harvest spray of 0.2 per cent thiophanate methyl gave the minimum rotting (12.93 %).
- Intervention effect Calcium nitrate sprays gave the maximum total soluble solids (25.07%) in stored grapes.
- Intervention effect Calcium nitrate sprays gave the maximum total sugars (24.42%) in stored grapes.
- Intervention effect Calcium nitrate sprays gave the maximum reducing sugars (23.00 %) in stored grapes.
- Intervention effect Calcium nitrate sprays gave the maximum non-reducing sugars (1.41%) in stored grapes.
- Intervention effect Calcium nitrate sprays were on par with calcium chloride and 200 ppm NAA for total soluble solids and reducing sugar.
- Intervention effect Two per cent calcium nitrate gave the maximum acid ratio (67.57) in stored grapes, followed by calcium chloride and NAA.
- Intervention effect Two per cent calcium nitrate gave the maximum ascorbic acid content (3.28 mg/ 100 g pulp) in stored grapes, followed by calcium chloride and NAA.
- Intervention effect Calcium nitrate treated grapes gave the maximum organoleptic score for general appearance (2.69).
- Intervention effect Calcium nitrate treated grapes gave the maximum organoleptic score for firmness (2.8).
- Intervention effect Calcium nitrate treated grapes gave the maximum organoleptic score for overall acceptability (3.01).
- Intervention effect Calcium nitrate treated grapes were on par with carbendazim and calcium chloride in organoleptic scores when compared to control.
- Intervention effect Thiophanate methyl treated grape bunches gave the maximum score (3.01) for the absence of defects.