Abstract
The effect of calcium dips combined with mild heat treatment on quality and postharvest life of strawberries (cv. BARI strawberry-1) was studied. Immediately after harvest, strawberries were treated by dipping in distilled water, CaCl2 solutions at 1%, 2% and 3% for 15 min at 45°C and left untreated. Subsequently, the fruits were stored at 10°C with 80 ± 5% RH for 8 days. The effectiveness of the treatments was assessed by evaluating their impact on surface damage, quality attributes and overall visual appearance. Dipping strawberries in 1% CaCl2 solution at 45°C was the most effective treatment for decreasing surface damage, maintaining better firmness, reducing weight loss and delaying both fungal decay and external colour changes compared to 2 and 3% CaCl2 or other treatments. To a lesser extent, titratable acidity and pH were also affected by calcium dips. Considering the surface damage and firmness data, the postharvest life of 1% CaCl2-dipped strawberries was noted eight days whilst it was four to five days in other treatments. Moreover, 1% calcium dips increased the nutritional value by incrementing 31% of calcium content which did not affect the sensorial quality of fruits.
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Claims 6
Claim · model-written summary
The 1% CaCl2 dip at 45°C best decreased surface damage and weight loss and maintained firmness.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- 1% CaCl2 solution at 45°Ce0
- Outcome
- surface damage, maintaining better firmness, reducing weight losse0
- Direction
- most effectivee0
- Comparator
- 2 and 3% CaCl2 or other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Dipping strawberries in 1% CaCl2 solution at 45°C was the most effective treatment for decreasing surface damage, maintaining better firmness, reducing weight loss and delaying both fungal decay and external colour changes compared to 2 and 3% CaCl2 or other treatments.”
Claim · model-written summary
The 1% CaCl2 dip at 45°C best delayed fungal decay and external colour changes.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- 1% CaCl2 solution at 45°Ce0
- Outcome
- fungal decay and external colour changese0
- Direction
- delayinge0
- Comparator
- 2 and 3% CaCl2 or other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Dipping strawberries in 1% CaCl2 solution at 45°C was the most effective treatment for decreasing surface damage, maintaining better firmness, reducing weight loss and delaying both fungal decay and external colour changes compared to 2 and 3% CaCl2 or other treatments.”
Claim · model-written summary
Calcium dips affected titratable acidity and pH to a lesser extent.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- calcium dipse0
- Outcome
- titratable acidity and pHe0
- Qualifier
- To a lesser extente0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberry”
e0“To a lesser extent, titratable acidity and pH were also affected by calcium dips.”
Claim · model-written summary
The 1% CaCl2 dip extended postharvest life to eight days compared with four to five days for other treatments.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- 1% CaCl2-dippede0
- Outcome
- postharvest lifee0
- Direction
- higherinferrede0
- Value
- eight dayse0
- Qualifier
- four to five dayse0
- Comparator
- other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Considering the surface damage and firmness data, the postharvest life of 1% CaCl2-dipped strawberries was noted eight days whilst it was four to five days in other treatments.”
Claim · model-written summary
The 1% calcium dip increased calcium content by 31% and thereby nutritional value.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- 1% calcium dipse0
- Outcome
- calcium contente0
- Direction
- incrementinge0
- Value
- 31%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberry”
e0“Moreover, 1% calcium dips increased the nutritional value by incrementing 31% of calcium content which did not affect the sensorial quality of fruits.”
Claim · model-written summary
The 1% calcium dip did not affect fruit sensorial quality.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- 1% calcium dipse0
- Outcome
- sensorial qualitye0
- Direction
- did not affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberry”
e0“Moreover, 1% calcium dips increased the nutritional value by incrementing 31% of calcium content which did not affect the sensorial quality of fruits.”
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- no effect
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See all 9 papers →calcium atom · nutrient: content · Fragaria x ananassa (strawberry)Positive and negative results
8 papers in the same direction as this paper · 3 in the opposite direction
- no effect
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See all 12 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.