Claim · model-written summary
Calcium-treated tomato fruits had greater weight loss during ambient storage.
- Taxon
- tomato
Solanum lycopersicumt0 - Treatment
- Calcium treatede0
- Outcome
- weight loss during storagee0
- Direction
- greatere0
- Setting
- ambient temperature (27 ±2 0C)e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Calcium treated fruits also exhibited a significantly higher firmness, total calcium content in the outer pericarp and TSS content but significantly lower fresh weight at harvest and a greater weight loss during storage under ambient temperature (27 ±2 0C)”
t0“tomato”
Title
W. A. M. Daundasekera; G. L. S. G. Liyanage; R. Y. Wijerathne; et al. Ceylon Journal of Science (Biological Sciences) 2015. doi:10.4038/cjsbs.v44i1.7341
Other claims from this paper (9)
- Intervention effect Calcium chloride extended tomato fruit shelf life 2.3 to 3.8-fold versus untreated fruit.
- Intervention effect Calcium-treated tomato fruits had higher firmness, outer pericarp calcium and TSS.
- Intervention effect Calcium-treated tomato fruits had lower fresh weight at harvest.
- Association Calcium treatment had no consistent relationship with tomato fruit titratable acidity.
- Observation Aspergillus niger was identified as a principal postharvest tomato pathogen.
- Observation Rhizopus stolonifer was identified as a principal postharvest tomato pathogen.
- Intervention effect Disease severity was lower in calcium-treated tomato fruit, with effect significance varying by fungal species.
- Intervention effect Wounded tomato fruits had greater disease severity under natural conditions and artificial inoculation, regardless of calcium treatment.
- Mechanism Authors attribute longer calcium-treated tomato shelf life to firmness retention and delayed skin coloration.