Abstract
This study was conducted to investigate the effects of different home storage conditions and preservation on some chemical constituents of tomato (Lycopersicon esculentum). The experiment involved three post-harvest treatments comprising of fruits without preservative used as the control, fruits preserved with groundnut oil and fruits preserved with salt. All these were further divided into sub samples and subjected to different home storage conditions for the period of 8 weeks. The tomato samples were evaluated for changes in total solid, insoluble solid, pH, sugar, salt content, ascorbic acid and ash contents. Results obtained indicated that total soluble solid, insoluble solid, pH, sugar, salt, ascorbic acid and ash contents of fresh and dehydrated samples decreased with different storage conditions while their acidity showed an increase. Powdered tomato samples were found to withstand long term storage and their chemical constituents showed minimal change over the period of the study. The results revealed that preservation by powdering technique proved to be a better technique and worthy of further industrial investigation.
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Claims 4
Claim · model-written summary
Fresh and dehydrated tomato samples lost soluble and insoluble solids, pH, sugar, salt, ascorbic acid and ash under storage.
- Material
- fresh and dehydrated samplese0
- Treatment
- different storage conditionse0
- Outcome
- total soluble solid, insoluble solid, pH, sugar, salt, ascorbic acid and ash contentse0
- Direction
- decreasede0
Not reportedTaxonComparator
Verbatim
e0“total soluble solid, insoluble solid, pH, sugar, salt, ascorbic acid and ash contents of fresh and dehydrated samples decreased with different storage conditions”
Claim · model-written summary
Acidity of fresh and dehydrated tomato samples increased during storage.
- Taxon
- Tomato
Solanum lycopersicumt0 - Treatment
- different storage conditionse0
- Outcome
- aciditye0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh and dehydrated samples decreased with different storage conditions while their acidity showed an increase.”
t0“Tomato (Lycopersicon Esculentum)”
Claim · model-written summary
Powdered tomato samples withstood long term storage with minimal chemical change.
- Taxon
- tomatoSolanum lycopersicume0
- Material
- Powdered tomato samplese0
- Outcome
- chemical constituentse0
- Direction
- minimal changee0
- Qualifier
- long term storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato (Lycopersicon Esculentum)”
e0“Powdered tomato samples were found to withstand long term storage and their chemical constituents showed minimal change over the period of the study.”
Claim · model-written summary
The authors favored powdering for preservation and further industrial investigation.
- Taxon
- TomatoSolanum lycopersicumt0
- Outcome
- preservation by powdering techniquee0
- Direction
- bettere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato (Lycopersicon Esculentum)”
e0“preservation by powdering technique proved to be a better technique and worthy of further industrial investigation.”
The same questions in other papers
storage · quality: phytochemicals · Solanum lycopersicum (tomato)Positive and negative results
17 papers in the same direction as this paper · 43 in the opposite direction
- negative
- positive
- positive
57 papers more in this group
See all 61 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.