Intervention effectmodel-written summary

Hot water at 55°C produced the lowest physiological weight loss, 24.20%.

A claim from Efficacy of Chemicals and Hot Water Treatments on Quality and Shelf Life of Amrapali Variety of Mango · 2023

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Hot water at 55°C produced the lowest physiological weight loss, 24.20%.

Material
Amrapalie1
Organ / stage
fruitse0
Treatment
hot water at 55°Ce0
Outcome
physiological loss in weighte0
Direction
loweste0
Value
24.20%e0

Not reportedGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier

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 lowest physiological loss in weight (24.20%) and the lowest spoilage loss (42.05%) were observed in fruits treated with hot water at 55°C”

✓ located verbatim in the source · abstract, characters 669–810
e1

“Amrapali variety of mango”

✓ located verbatim in the source · abstract, characters 111–136

Title

Efficacy of Chemicals and Hot Water Treatments on Quality and Shelf Life of Amrapali Variety of Mango

Shakar Shasi Pandey; Nirajan Bhandari; Madhav Dhital; et al. Journal of Agriculture and Environment 2023. doi:10.3126/aej.v24i01.58163

Other claims from this paper (3)

Record rev-dbcac1198a43337b3244fae0378bcf9b18cb91692e3971b18b5bc03c9856e587 · 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.