Claim · model-written summary
The TLE application had the highest effect on physiological and enzymatic activities of papaya fruit.
- Taxon
- papaya
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Carica papayat0 - Treatment
- TLE applicatione5
- Outcome
- physiological and enzymatic activitiese5
- Direction
- higheste5
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
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”
e5“The TLE application exhibited the highest control over physiological and enzymatic activities of fruit”
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 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.
- Recommendation The non-chemical edible coating approach is cost-effective for papaya fruit.