Claim · model-written summary
Bio-regulator treatment checked changes in TSS, acidity and ascorbic acid during storage.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communist0 - Treatment
- these treatmentse0
- Outcome
- TSS, acidity, ascorbic acide0
- Direction
- remained checkede0
- Comparator
- untreated fruitse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“The TSS, acidity, ascorbic acid, sugars and antioxidant contents in these treatments remained checked, whereas in untreated fruits the conversion rate was faster.”
t0“pear”
Title
Physico-chemical characters of different cultivars of pear affected by bio-regulators during storage
BL Attri; Hare Krishna; Nazeer Ahmed; et al. Journal of Hill Agriculture 2011
Other claims from this paper (8)
- Intervention effect Bio-regulator dips significantly improved firmness retention.
- Intervention effect Bio-regulator dips reduced physiological loss in weight relative to control during 30-day storage.
- Intervention effect Bio-regulator treatment checked changes in sugars and antioxidant contents during storage.
- Observation Untreated pear fruits had a faster conversion rate.
- Intervention effect Salicylic acid slowed respiration rate in stored pear fruits.
- Intervention effect Ca-EDTA slowed respiration rate in stored pear fruits.
- Intervention effect Treated pear fruits lasted 30 days, versus 20 days in controls.
- Recommendation The authors concluded bio-regulators can extend pear shelf life with better physicochemical quality.