Abstract
Dipping of unripe pear cv. ‘Bartlett’ fruits in 8 or 12% calcium chloride solution and subsequent storage at ambient temperature delayed fruit coloration and improved fruit firmness, organoleptic rating, TSS, sugar content and peel/flesh Ca content. However, physiological weight loss, acidity and fruit spoilage were reduced. The fruit dip in 8 or 12% CaCl2 proved most appropriate post-harvest treatment for enhancing the keeping quality of pear.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 4
Claim · model-written summary
Calcium chloride dipping delayed fruit coloration.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise0 - Material
- ‘Bartlett’e0
- Treatment
- 8 or 12% calcium chloride solutione0
- Outcome
- fruit coloratione0
- Direction
- delayede0
- Setting
- ambient temperaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“Dipping of unripe pear cv. ‘Bartlett’ fruits in 8 or 12% calcium chloride solution and subsequent storage at ambient temperature delayed fruit coloration”
Claim · model-written summary
Calcium chloride dipping improved firmness, organoleptic rating, TSS, sugar content and peel/flesh calcium.
- Taxon
- pearPyrus communist0
- Treatment
- 8 or 12% calcium chloride solutiont1
- Outcome
- fruit firmness, organoleptic rating, TSS, sugar content and peel/flesh Ca contente0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“improved fruit firmness, organoleptic rating, TSS, sugar content and peel/flesh Ca content.”
t0“pear”
t1“Dipping of unripe pear cv. ‘Bartlett’ fruits in 8 or 12% calcium chloride solution”
Claim · model-written summary
Calcium chloride dipping reduced physiological weight loss, acidity and fruit spoilage.
- Taxon
- pearPyrus communist0
- Treatment
- 8 or 12% calcium chloride solutiont1
- Outcome
- physiological weight loss, acidity and fruit spoilagee0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“physiological weight loss, acidity and fruit spoilage were reduced.”
t0“pear”
t1“Dipping of unripe pear cv. ‘Bartlett’ fruits in 8 or 12% calcium chloride solution”
Claim · model-written summary
The authors recommend 8 or 12% CaCl2 fruit dips for pear keeping quality.
- Taxon
- pearPyrus communise0
- Outcome
- fruit dip in 8 or 12% CaCl2e0
- Qualifier
- enhancing the keeping qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The fruit dip in 8 or 12% CaCl2 proved most appropriate post-harvest treatment for enhancing the keeping quality of pear.”
The same questions in other papers
calcium chloride dihydrate · quality: sugar starch · Pyrus communis (pear)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
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.