Claim · model-written summary
At 4 g/L and day 21 total chlorophyll increased 80.81%.
- Taxon
- sweet pepper
Capsicum annuumt0 - Treatment
- 4 g/L nano calciume0
- Outcome
- total chlorophyllse0
- Direction
- increasee0
- Value
- 80.81%e0
- Qualifier
- 21 days storage periode0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase percentage of titrable acidity, ascorbic acid, chlorophyll a, chlorophyll b, total chlorophylls, calcium and protein contents in plants treated with 4 g/L nano calcium and 21 days storage period were calculated 68.86%, 41.89%, 81.17%, 78.57%, 80.81%, 21.46% and 83.30% respectively.”
t0“sweet pepper”
Title
Influence of preharvest nano calcium applications on postharvest of sweet pepper (Capsicum annum)
FARIBA AMINI; LADAN BAYAT; SHIMA HOSSEINKHANI Nusantara Bioscience 2016. doi:10.13057/nusbiosci/n080213
Other claims from this paper (13)
- Intervention effect Nano calcium lowered soluble solids, pH and weight loss.
- Intervention effect Nano calcium lowered carotenoids, electrolyte leakage and lipid peroxidation.
- Intervention effect Nano calcium increased titrable acidity, ascorbic acid and chlorophyll.
- Intervention effect Nano calcium increased fruit calcium and protein.
- Intervention effect At 4 g/L and day 21 titrable acidity increased 68.86%.
- Intervention effect At 4 g/L and day 21 ascorbic acid increased 41.89%.
- Intervention effect At 4 g/L and day 21 chlorophyll a increased 81.17%.
- Intervention effect At 4 g/L and day 21 chlorophyll b increased 78.57%.
- Intervention effect At 4 g/L and day 21 calcium increased 21.46%.
- Intervention effect At 4 g/L and day 21 protein increased 83.30%.
- Intervention effect Nano calcium decreased antioxidant enzyme activities from the day-21 control maxima.
- Observation The 4 g/L concentration was more effective for most parameters.
- Recommendation Authors recommended 4 g/L preharvest nano calcium to maintain stored pepper quality.