Abstract
The effects of three postharvest gas impingement treatments on fruit quality of strawberry were analyzed using multivariate analysis.The results showed that nitrogen treated strawberry revealed a downward trend for the quality,flavor,aroma,color,hardness and sweetness/acidity at room temperature.Ozone treatment resulted in the delay of quality deterioration for strawberry,and a downward trend in sweetness/acidity,aroma,stiffness,acidity and firmness at low temperature.The quality of the strawberry treated with carbon dioxide was corrupted significantly and revealed a sharp fall in sweetness,firmness,flavor,aroma and total acid of strawberry during storage.The results of principal component analysis(PCA) showed that pH,L*,a* and b* values,soluble solids content(SSC),sweetness and firmness were affected mainly by carbon dioxide treatment,whereas acidity,protein and color were affected mainly by nitrogen treatment at room temperature.The changes in the ratio of soluble solids content to total acid(SSC/TA),quality,flavor,aroma,total acid and sweetness/acidity in the strawberry subjected to carbon dioxide treatment were more obvious at low temperature,but carbon dioxide treatment could result in the worst storage quality of strawberry fruits.PLSR and path coefficient analysis showed that flavor revealed a highly significant correlation with quality,and was that main function index that could affect the quality of strawberry fruits and had an indirect effect on quality by firmness and protein.In contrast,fruit quality had an indirect effect on flavor by SSC,SSC/TA and total acid.
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Claims 15
Claim · model-written summary
Nitrogen treatment lowered strawberry quality and related traits at room temperature.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- nitrogene0
- Outcome
- quality,flavor,aromae0
- Direction
- downward trende0
- Setting
- room temperaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“nitrogen treated strawberry revealed a downward trend for the quality,flavor,aroma,color,hardness and sweetness/acidity at room temperature”
Claim · model-written summary
Nitrogen treatment lowered strawberry color, hardness and sweetness/acidity at room temperature.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- nitrogene0
- Outcome
- color,hardness and sweetness/aciditye0
- Direction
- downward trende0
- Setting
- room temperaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“nitrogen treated strawberry revealed a downward trend for the quality,flavor,aroma,color,hardness and sweetness/acidity at room temperature”
Claim · model-written summary
Ozone delayed strawberry quality deterioration.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- Ozone treatmente0
- Outcome
- quality deterioratione0
- Direction
- delaye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ozone treatment resulted in the delay of quality deterioration for strawberry”
Claim · model-written summary
Ozone caused a downward trend in sweetness/acidity, aroma and stiffness at low temperature.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- Ozone treatmente0
- Outcome
- sweetness/acidity,aroma,stiffnesse0
- Direction
- downward trende0
- Setting
- low temperaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ozone treatment resulted in the delay of quality deterioration for strawberry,and a downward trend in sweetness/acidity,aroma,stiffness,acidity and firmness at low temperature”
Claim · model-written summary
Ozone caused a downward trend in acidity and firmness at low temperature.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- Ozone treatmente0
- Outcome
- acidity and firmnesse0
- Direction
- downward trende0
- Setting
- low temperaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ozone treatment resulted in the delay of quality deterioration for strawberry,and a downward trend in sweetness/acidity,aroma,stiffness,acidity and firmness at low temperature”
Claim · model-written summary
Carbon dioxide significantly damaged strawberry quality.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- carbon dioxidee0
- Outcome
- qualitye0
- Direction
- corruptede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality of the strawberry treated with carbon dioxide was corrupted significantly”
Claim · model-written summary
Carbon dioxide caused sharp falls in sweetness, firmness and flavor during storage.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- carbon dioxidee1
- Outcome
- sweetness,firmness,flavore0
- Direction
- sharp falle0
- Setting
- during storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“revealed a sharp fall in sweetness,firmness,flavor,aroma and total acid of strawberry during storage”
e1“treated with carbon dioxide”
Claim · model-written summary
Carbon dioxide caused sharp falls in aroma and total acid during storage.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- carbon dioxidee1
- Outcome
- aroma and total acide0
- Direction
- sharp falle0
- Setting
- during storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“revealed a sharp fall in sweetness,firmness,flavor,aroma and total acid of strawberry during storage”
e1“treated with carbon dioxide”
Claim · model-written summary
PCA found pH and color values mainly affected by carbon dioxide.
- Taxon
- strawberryFragaria ×ananassae1
- Treatment
- carbon dioxide treatmente0
- Outcome
- pH,L*,a* and b* valuese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pH,L*,a* and b* values,soluble solids content(SSC),sweetness and firmness were affected mainly by carbon dioxide treatment”
e1“strawberry treated with carbon dioxide”
Claim · model-written summary
PCA found soluble solids, sweetness and firmness mainly affected by carbon dioxide.
- Taxon
- strawberryFragaria ×ananassae1
- Treatment
- carbon dioxide treatmente0
- Outcome
- soluble solids content(SSC),sweetness and firmnesse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pH,L*,a* and b* values,soluble solids content(SSC),sweetness and firmness were affected mainly by carbon dioxide treatment”
e1“strawberry treated with carbon dioxide”
Claim · model-written summary
PCA found acidity, protein and color mainly affected by nitrogen at room temperature.
- Taxon
- strawberryFragaria ×ananassae1
- Treatment
- nitrogen treatmente0
- Outcome
- acidity,protein and colore0
- Setting
- room temperaturee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“acidity,protein and color were affected mainly by nitrogen treatment at room temperature”
e1“nitrogen treated strawberry”
Claim · model-written summary
Carbon dioxide induced more obvious changes in SSC/TA, quality and flavor at low temperature.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- carbon dioxide treatmente0
- Outcome
- ratio of soluble solids content to total acid(SSC/TA),quality,flavore0
- Direction
- more obviouse0
- Setting
- low temperaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“changes in the ratio of soluble solids content to total acid(SSC/TA),quality,flavor,aroma,total acid and sweetness/acidity in the strawberry subjected to carbon dioxide treatment were more obvious at low temperature”
Claim · model-written summary
Carbon dioxide induced more obvious changes in aroma, total acid and sweetness/acidity at low temperature.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- carbon dioxide treatmente0
- Outcome
- aroma,total acid and sweetness/aciditye0
- Direction
- more obviouse0
- Setting
- low temperaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“changes in the ratio of soluble solids content to total acid(SSC/TA),quality,flavor,aroma,total acid and sweetness/acidity in the strawberry subjected to carbon dioxide treatment were more obvious at low temperature”
Claim · model-written summary
Carbon dioxide produced the worst strawberry storage quality.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- carbon dioxide treatmente0
- Outcome
- storage qualitye0
- Direction
- worste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“carbon dioxide treatment could result in the worst storage quality of strawberry fruits”
Claim · model-written summary
Flavor affected strawberry quality indirectly through firmness and protein.
- Taxon
- strawberryFragaria ×ananassae0
- Outcome
- qualitye0
- Qualifier
- indirect effect on quality by firmness and proteine0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“flavor revealed a highly significant correlation with quality,and was that main function index that could affect the quality of strawberry fruits and had an indirect effect on quality by firmness and protein”
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See all 39 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.