Claim · model-written summary
The non-chemical edible coating approach is cost-effective for papaya fruit.
- Taxon
- papaya
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Carica papayat0 - Outcome
- cost-effectivee2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
t0“Plant extract and essential oil coating prolongs shelf life and maintains keeping quality of papaya fruit during storage”
e2“the attempted non-chemical edible coating approach is cost-effective as well as health and eco-safe”
Title
Killi Prasad; Gurpreet Singh; Sanjay Kumar Singh; et al. Journal of Food Processing and Preservation 2022. doi:10.1111/jfpp.17015
Other claims from this paper (9)
- Intervention effect All the selected coatings significantly influenced postharvest storage life and quality of papaya fruit during ambient storage.
- Intervention effect The turmeric leaf extract (TLE, 1% v/v) coating was found best in extending keeping quality of papaya fruit.
- Intervention effect The TLE (1% v/v) coating positively affected all the studied postharvest attributes of papaya fruit.
- Intervention effect The TLE application had the highest effect on physiological and enzymatic activities of papaya fruit.
- Intervention effect The TLE treatment had the highest consumer preference and sensory score in papaya fruit.
- Intervention effect The TLE treatment significantly minimized postharvest decay of papaya fruit compared with the control.
- Intervention effect The TLE coating positively affected total carotenoids and ascorbic acid of papaya fruit throughout storage.
- Intervention effect The TLE coating positively affected total soluble solid, titratable acidity and total phenolics of papaya fruit throughout storage.
- Intervention effect The TLE coating extended the shelf life of papaya fruit by 3 days.