Abstract
To enhance the shelf life of the fruit for extending its availability in the market, a study was carried out on the effect of bio-regulators viz., salicylic acid and Ca-EDTA on different cultivars of pear like Sand pear, Jagner, Kashmiri, Kakria and Olympia. The selected fruits of different cultivars of pear were dipped for 30 minutes in salicylic acid @ 200 ppm, Ca-EDTA @ 0.4% ppm and control (distilled water dip). The treated fruits were stored in CFB boxes at ambient temperature (18–20°C) for 30 days. During storage, the effect of bio-regulators on various physicochemical characteristics such as TSS, acidity, ascorbic acid, sugars and antioxidants of pear fruits were studied at 10 days interval. It was found that the fruits treated with bio-regulators had significantly better firmness retention and low PLW (8.37, 10.24, 12.34, 2.29, 5.73%) during storage for 30 days as compared to control (11.10, 14.08, 15.95, 5.46, 11.32%). The TSS, acidity, ascorbic acid, sugars and antioxidant contents in these treatments remained checked, whereas in untreated fruits the conversion rate was faster. During storage, salicylic acid and Ca-EDTA slowed down respiration rate resulting better shelf life. The treated fruits irrespective of cultivars had a shelf life of 30 days as compared to 20 days in control. The study concluded that the shelf life of the pear fruits could be increased with better physico-chemical characteristics using bio-regulators like salicylic acid and Ca-EDTA.
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Claims 9
Claim · model-written summary
Bio-regulator dips significantly improved firmness retention.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communist0 - Treatment
- bio-regulatorse0
- Outcome
- firmness retentione0
- Direction
- bettere0
- Qualifier
- during storage for 30 dayse0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“It was found that the fruits treated with bio-regulators had significantly better firmness retention and low PLW (8.37, 10.24, 12.34, 2.29, 5.73%) during storage for 30 days as compared to control (11.10, 14.08, 15.95, 5.46, 11.32%).”
t0“pear”
Claim · model-written summary
Bio-regulator dips reduced physiological loss in weight relative to control during 30-day storage.
- Taxon
- pearPyrus communist0
- Treatment
- bio-regulatorse0
- Outcome
- PLWe0
- Direction
- lowe0
- Value
- 8.37, 10.24, 12.34, 2.29, 5.73%e0
- Qualifier
- during storage for 30 dayse0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“It was found that the fruits treated with bio-regulators had significantly better firmness retention and low PLW (8.37, 10.24, 12.34, 2.29, 5.73%) during storage for 30 days as compared to control (11.10, 14.08, 15.95, 5.46, 11.32%).”
t0“pear”
Claim · model-written summary
Bio-regulator treatment checked changes in TSS, acidity and ascorbic acid during storage.
- Taxon
- pearPyrus communist0
- Treatment
- these treatmentse0
- Outcome
- TSS, acidity, ascorbic acide0
- Direction
- remained checkede0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The TSS, acidity, ascorbic acid, sugars and antioxidant contents in these treatments remained checked, whereas in untreated fruits the conversion rate was faster.”
t0“pear”
Claim · model-written summary
Bio-regulator treatment checked changes in sugars and antioxidant contents during storage.
- Taxon
- pearPyrus communist0
- Treatment
- these treatmentse0
- Outcome
- sugars and antioxidant contentse0
- Direction
- remained checkede0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The TSS, acidity, ascorbic acid, sugars and antioxidant contents in these treatments remained checked, whereas in untreated fruits the conversion rate was faster.”
t0“pear”
Claim · model-written summary
Untreated pear fruits had a faster conversion rate.
- Taxon
- pearPyrus communist0
- Outcome
- conversion ratee0
- Direction
- fastere0
- Comparator
- these treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The TSS, acidity, ascorbic acid, sugars and antioxidant contents in these treatments remained checked, whereas in untreated fruits the conversion rate was faster.”
t0“pear”
Claim · model-written summary
Salicylic acid slowed respiration rate in stored pear fruits.
- Taxon
- pearPyrus communist0
- Treatment
- salicylic acide0
- Outcome
- respiration ratee0
- Direction
- slowed downe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During storage, salicylic acid and Ca-EDTA slowed down respiration rate resulting better shelf life.”
t0“pear”
Claim · model-written summary
Ca-EDTA slowed respiration rate in stored pear fruits.
- Taxon
- pearPyrus communist0
- Treatment
- Ca-EDTAe0
- Outcome
- respiration ratee0
- Direction
- slowed downe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During storage, salicylic acid and Ca-EDTA slowed down respiration rate resulting better shelf life.”
t0“pear”
Claim · model-written summary
Treated pear fruits lasted 30 days, versus 20 days in controls.
- Taxon
- pearPyrus communist0
- Treatment
- treated fruitse0
- Outcome
- shelf lifee0
- Value
- 30 dayse0
- Qualifier
- 20 dayse0
- Comparator
- controle0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The treated fruits irrespective of cultivars had a shelf life of 30 days as compared to 20 days in control.”
t0“pear”
Claim · model-written summary
The authors concluded bio-regulators can extend pear shelf life with better physicochemical quality.
- Taxon
- pearPyrus communise0
- Treatment
- bio-regulators like salicylic acid and Ca-EDTAe0
- Outcome
- shelf life of the pear fruits could be increased with better physico-chemical characteristicse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The study concluded that the shelf life of the pear fruits could be increased with better physico-chemical characteristics using bio-regulators like salicylic acid and Ca-EDTA.”
The same questions in other papers
calcium atom · physiology: respiration · Pyrus communis (pear)Results agree
1 paper in the same direction as this paper
- positive
salicylic acid · physiology: respiration · Pyrus communis (pear)Results agree
3 papers in the same direction as this paper
- positive
- 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.