Claim · model-written summary
Heat treatment significantly affected total soluble solids content of strawberries.
- Taxon
- strawberries
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Fragaria ×ananassae0 - Treatment
- heat treatmente2
- Outcome
- Total soluble solids (TSS) contente2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“shelf-life of strawberries kept under refrigeration”
e2“Total soluble solids (TSS) content was affected significantly by heat treatment”
Title
Andreas A. Panou; Konstantoula Akrida-Demertzi; Panagiotis Demertzis; et al. International Journal of Fruit Science 2021. doi:10.1080/15538362.2020.1866735
Other claims from this paper (9)
- Intervention effect Ozone and heat treatment significantly affected weight loss percentage and titratable acidity of strawberries.
- Intervention effect Ozone at 0.5 and 1.0 ppm significantly affected total soluble solids content of strawberries.
- Intervention effect Ozone at all concentrations plus heat treatment significantly affected total soluble solids content of strawberries.
- Intervention effect Ozone at 1.5 ppm plus heat treatment significantly affected color parameters L*, a*, b* and pH of strawberries.
- Intervention effect Ozone at 1.0 ppm significantly affected firmness, pH and color parameter L* of strawberries.
- Intervention effect Heat treatment significantly affected firmness of strawberries.
- Intervention effect Ozone at 1.0 ppm plus heat treatment significantly affected firmness of strawberries.
- Intervention effect Strawberries treated with 0.5 ppm ozone, alone or with heat, scored higher in sensory analysis.
- Intervention effect Strawberries treated with 0.5 ppm ozone, alone or with heat, had slightly longer storage time.