Abstract
To increase the storage shelf life of "Red Delicious" and "Golden Delicious" apples they were treated with UV-C irradiation at doses of 0, 5 and 15 min irradiation at 1.435 x 10E-4 W/square cm and with hot water containing 4% CaCl2 at four levels (control, dipping at 25 deg C for 10 min, dipping at 38 deg C for 5 min and dipping in 54 deg C for 1 min) in a factorial design with 4 replicates. The results showed that UV-C irradiation and dipping of fruit in hot water increased the storage life and improved fruit quality factors in "Red Delicious" and "Golden Delicious" apples at the end of cold storage. Both UV-C and hot water treatments decreased pH and total soluble solids/titratable acids ratio and increased fruit titratable acids and firmness. UV-C and hot water treatment increased fruit Ca content during storage. The results showed that UV-C and hot water treatment can retard fruit ripening and maintain fruit quality in cold storage. These treatments can also increase Ca concentration of fruit flesh and thus increase the nutritional value of the apples.
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Claims 6
Claim · model-written summary
UV-C irradiation and hot-water dipping increased the storage life of apples.
- Taxon
- apples
Malus domesticat0 - Treatment
- UV-C irradiation and dipping of fruit in hot watere0
- Outcome
- storage lifee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples”
e0“UV-C irradiation and dipping of fruit in hot water increased the storage life”
Claim · model-written summary
UV-C irradiation and hot-water dipping improved fruit quality factors of apples.
- Taxon
- applesMalus domesticat0
- Treatment
- UV-C irradiation and dipping of fruit in hot watere0
- Outcome
- fruit quality factorse1
- Direction
- improvede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples”
e0“UV-C irradiation and dipping of fruit in hot water increased the storage life”
e1“improved fruit quality factors”
Claim · model-written summary
Both UV-C and hot-water treatments decreased fruit pH and the total soluble solids to titratable acids ratio.
- Taxon
- applesMalus domesticat0
- Treatment
- Both UV-C and hot water treatmentse2
- Outcome
- pH and total soluble solids/titratable acids ratioe2
- Direction
- decreasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples”
e2“Both UV-C and hot water treatments decreased pH and total soluble solids/titratable acids ratio”
Claim · model-written summary
Both UV-C and hot-water treatments increased fruit titratable acids and firmness.
- Taxon
- applesMalus domesticat0
- Treatment
- Both UV-C and hot water treatmentse2
- Outcome
- fruit titratable acids and firmnesse3
- Direction
- increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples”
e2“Both UV-C and hot water treatments decreased pH and total soluble solids/titratable acids ratio”
e3“increased fruit titratable acids and firmness”
Claim · model-written summary
UV-C and hot-water treatment increased fruit calcium content during storage.
- Taxon
- applesMalus domesticat0
- Treatment
- UV-C and hot water treatmente4
- Outcome
- fruit Ca contente4
- Direction
- increasede4
- Qualifier
- during storagee4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples”
e4“UV-C and hot water treatment increased fruit Ca content during storage”
Claim · model-written summary
UV-C and hot-water treatment may retard apple fruit ripening.
- Taxon
- applesMalus domesticat0
- Treatment
- UV-C and hot water treatmente5
- Outcome
- fruit ripeninge5
- Direction
- retarde5
- Qualifier
- cane5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of UV-C radiation and hot water on the calcium content and postharvest quality of apples”
e5“UV-C and hot water treatment can retard fruit ripening and maintain fruit quality in cold storage”
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