Abstract
Abstract Fruit of mango ( Mangifera indica L.) were individually sealed in heat-shrinkable plastic films, stored for 2 weeks at 12°C, and then ripened at 21°. Weight loss of film-sealed fruit was significantly less than that of nonsealed fruit. There were no significant differences in firmness, color development of the skin, decay development, or time to ripen to the soft-ripe stage between film-sealed and nonsealed fruit.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-nd. 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 3
Claim · model-written summary
Film sealing of mango fruit in heat-shrinkable film significantly reduced weight loss compared with nonsealed fruit.
- Taxon
- mango
_from_India.jpg?width=60)
Mangifera indicae0 - Treatment
- sealed in heat-shrinkable plastic filmse0
- Outcome
- Weight losse1
- Direction
- lesse1
- Qualifier
- stored for 2 weeks at 12°Ce0
- Comparator
- nonsealed fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“Fruit of mango ( Mangifera indica L.) were individually sealed in heat-shrinkable plastic films, stored for 2 weeks at 12°C, and then ripened at 21°”
e1“Weight loss of film-sealed fruit was significantly less than that of nonsealed fruit”
Claim · model-written summary
Film sealing did not significantly change firmness, skin colour development or decay development of mango fruit compared with nonsealed fruit.
- Taxon
- mangoMangifera indicae0
- Treatment
- film-sealede1
- Outcome
- firmness, color development of the skin, decay developmente1
- Direction
- no significant differencese1
- Comparator
- nonsealed fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit of mango ( Mangifera indica L.) were individually sealed in heat-shrinkable plastic films, stored for 2 weeks at 12°C, and then ripened at 21°”
e1“There were no significant differences in firmness, color development of the skin, decay development, or time to ripen to the soft-ripe stage between film-sealed and nonsealed fruit”
Claim · model-written summary
Film sealing did not significantly change the time to ripen to the soft-ripe stage of mango fruit compared with nonsealed fruit.
- Taxon
- mangoMangifera indicae0
- Treatment
- film-sealede1
- Outcome
- time to ripen to the soft-ripe stagee1
- Direction
- no significant differencese1
- Comparator
- nonsealed fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit of mango ( Mangifera indica L.) were individually sealed in heat-shrinkable plastic films, stored for 2 weeks at 12°C, and then ripened at 21°”
e1“There were no significant differences in firmness, color development of the skin, decay development, or time to ripen to the soft-ripe stage between film-sealed and nonsealed fruit”
The same questions in other papers
heat · quality: postharvest · Mangifera indica (mango)Results differ
32 papers in the same direction as this paper · 7 in the opposite direction
- negative
- no effect
- negative
36 papers more in this group
See all 40 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.