Abstract
Berries of Khadrawi, Shamran, Zaidi and Thoory at full doka stage were treated with sodium chloride (0.5 per cent, 1.0 per cent, 2.0 per cent and 3.0 per cent), acetic acid (0.5 per cent, 1.0 per cent and 2.0 per cent) and combination of acetic acid (0.5 per cent, 1.0 per cent and 2.0 per cent) with 1.0 per cent sodium chloride. The increase in the concentration of sodium chloride in Khadrawi as well as in Shamran, resulted in a progressive increase in the percentage of fruits transformed into dang. Acetic acid in combination with 1.0 per cent salt induced formation of dang in these varieties, but when used alone, it failed to give satisfactory results, though the extent of softening was more than that in the control.
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 6
Claim · model-written summary
Increasing sodium chloride progressively increased dang transformation in Khadrawi.
- Taxon
- Doka Datest0
- Material
- Khadrawie0
- Treatment
- concentration of sodium chloridee0
- Outcome
- percentage of fruits transformed into dange0
- Direction
- increasee0
Not reportedComparator
Verbatim
e0“The increase in the concentration of sodium chloride in Khadrawi as well as in Shamran, resulted in a progressive increase in the percentage of fruits transformed into dang.”
t0“Doka Dates”
Claim · model-written summary
Increasing sodium chloride progressively increased dang transformation in Shamran.
- Taxon
- Doka Datest0
- Material
- Shamrane0
- Treatment
- concentration of sodium chloridee0
- Outcome
- percentage of fruits transformed into dange0
- Direction
- increasee0
Not reportedComparator
Verbatim
e0“The increase in the concentration of sodium chloride in Khadrawi as well as in Shamran, resulted in a progressive increase in the percentage of fruits transformed into dang.”
t0“Doka Dates”
Claim · model-written summary
Acetic acid with 1.0 per cent salt induced dang in Khadrawi.
- Taxon
- Doka Datest0
- Material
- Khadrawie1
- Treatment
- Acetic acid in combination with 1.0 per cent salte0
- Outcome
- formation of dange0
- Comparator
- when used alonee0
Not reportedDirection
Verbatim
e0“Acetic acid in combination with 1.0 per cent salt induced formation of dang in these varieties, but when used alone, it failed to give satisfactory results, though the extent of softening was more than that in the control.”
t0“Studies on Softening of Doka Dates By Sodium Chloride and Acetic Acid”
e1“Berries of Khadrawi, Shamran, Zaidi and Thoory at full doka stage were treated with sodium chloride (0.5 per cent, 1.0 per cent, 2.0 per cent and 3.0 per cent), acetic acid (0.5 per cent, 1.0 per cent and 2.0 per cent) and combination of acetic acid (0.5 per cent, 1.0 per cent and 2.0 per cent) with 1.0 per cent sodium chloride.”
Claim · model-written summary
Acetic acid with 1.0 per cent salt induced dang in Shamran.
- Taxon
- Doka Datest0
- Material
- Shamrane1
- Treatment
- Acetic acid in combination with 1.0 per cent salte0
- Outcome
- formation of dange0
- Comparator
- when used alonee0
Not reportedDirection
Verbatim
e0“Acetic acid in combination with 1.0 per cent salt induced formation of dang in these varieties, but when used alone, it failed to give satisfactory results, though the extent of softening was more than that in the control.”
t0“Studies on Softening of Doka Dates By Sodium Chloride and Acetic Acid”
e1“Berries of Khadrawi, Shamran, Zaidi and Thoory at full doka stage were treated with sodium chloride (0.5 per cent, 1.0 per cent, 2.0 per cent and 3.0 per cent), acetic acid (0.5 per cent, 1.0 per cent and 2.0 per cent) and combination of acetic acid (0.5 per cent, 1.0 per cent and 2.0 per cent) with 1.0 per cent sodium chloride.”
Claim · model-written summary
Acetic acid alone gave unsatisfactory dang formation.
- Taxon
- Doka Datest0
- Treatment
- when used alonee0
- Outcome
- formation of dange0
- Comparator
- Acetic acid in combination with 1.0 per cent salte0
Not reportedDirection
Verbatim
e0“Acetic acid in combination with 1.0 per cent salt induced formation of dang in these varieties, but when used alone, it failed to give satisfactory results, though the extent of softening was more than that in the control.”
t0“Doka Dates”
Claim · model-written summary
Acetic acid alone softened fruit more than control.
Verbatim
e0“Acetic acid in combination with 1.0 per cent salt induced formation of dang in these varieties, but when used alone, it failed to give satisfactory results, though the extent of softening was more than that in the control.”
t0“Doka Dates”