Abstract
Abstract. Amini F, Bayat L, Hosseinkhani S. 2016. Influence of preharvest nano calcium applications on postharvest of sweet pepper (Capsicum annum). Nusantara Bioscience 8: 215-220. The effect of preharvest nano calcium treatment on the quality, physicochemical parameters and antioxidative enzyme activities of sweet pepper fruits were evaluated. For this purpose, sweet pepper plants treated with three concentrations (0, 4 and 8 g/L) of nano calcium in five steps (50, 60, 70, 80 and 90 days after pepper planting). 100 days after pepper planting, fruits were harvested and packaged in plastic bags and stored at 20±3 0C, then total soluble solids, pH, weight loss, carotenoids, electrolyte leakage, lipid peroxidation, titrable acidity, ascorbic acid, chlorophyll, calcium, protein and the activities of total antioxidant enzymes, catalase, and guaiacol peroxidase were evaluated at 0, 7, 14 and 21 days of storage period. Nano calcium treated fruits had lower levels of total soluble solids, pH, weight loss, carotenoids, electrolyte leakage, lipid peroxidation and higher levels of titrable acidity, ascorbic acid, chlorophyll, calcium and protein compared to the control plants. The increase percentage of titrable acidity, ascorbic acid, chlorophyll a, chlorophyll b, total chlorophylls, calcium and protein contents in plants treated with 4 g/L nano calcium and 21 days storage period were calculated 68.86%, 41.89%, 81.17%, 78.57%, 80.81%, 21.46% and 83.30% respectively. The maximum activities of total antioxidant enzymes, catalase and guailcol peroxidase were observed in 21 days control plants that application of nano calcium decreased these antioxidant activities. In most parameters 4 g/L concentration was more effective. Therefore, commercial application of preharvest nano calcium (4 g/L) can be considered for the maintenance of quality of sweet peppers during storage and marketing.
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Claims 14
Claim · model-written summary
Nano calcium lowered soluble solids, pH and weight loss.
- Taxon
- sweet pepper
Capsicum annuumt0 - Treatment
- Nano calciume0
- Outcome
- total soluble solids, pH, weight losse0
- Direction
- lowere0
- Comparator
- control plantse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Nano calcium treated fruits had lower levels of total soluble solids, pH, weight loss, carotenoids, electrolyte leakage, lipid peroxidation and higher levels of titrable acidity, ascorbic acid, chlorophyll, calcium and protein compared to the control plants.”
t0“sweet pepper”
Claim · model-written summary
Nano calcium lowered carotenoids, electrolyte leakage and lipid peroxidation.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- Nano calciume0
- Outcome
- carotenoids, electrolyte leakage, lipid peroxidatione0
- Direction
- lowere0
- Comparator
- control plantse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Nano calcium treated fruits had lower levels of total soluble solids, pH, weight loss, carotenoids, electrolyte leakage, lipid peroxidation and higher levels of titrable acidity, ascorbic acid, chlorophyll, calcium and protein compared to the control plants.”
t0“sweet pepper”
Claim · model-written summary
Nano calcium increased titrable acidity, ascorbic acid and chlorophyll.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- Nano calciume0
- Outcome
- titrable acidity, ascorbic acid, chlorophylle0
- Direction
- highere0
- Comparator
- control plantse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Nano calcium treated fruits had lower levels of total soluble solids, pH, weight loss, carotenoids, electrolyte leakage, lipid peroxidation and higher levels of titrable acidity, ascorbic acid, chlorophyll, calcium and protein compared to the control plants.”
t0“sweet pepper”
Claim · model-written summary
Nano calcium increased fruit calcium and protein.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- Nano calciume0
- Outcome
- calcium and proteine0
- Direction
- highere0
- Comparator
- control plantse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Nano calcium treated fruits had lower levels of total soluble solids, pH, weight loss, carotenoids, electrolyte leakage, lipid peroxidation and higher levels of titrable acidity, ascorbic acid, chlorophyll, calcium and protein compared to the control plants.”
t0“sweet pepper”
Claim · model-written summary
At 4 g/L and day 21 titrable acidity increased 68.86%.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- 4 g/L nano calciume0
- Outcome
- titrable aciditye0
- Direction
- increasee0
- Value
- 68.86%e0
- Qualifier
- 21 days storage periode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase percentage of titrable acidity, ascorbic acid, chlorophyll a, chlorophyll b, total chlorophylls, calcium and protein contents in plants treated with 4 g/L nano calcium and 21 days storage period were calculated 68.86%, 41.89%, 81.17%, 78.57%, 80.81%, 21.46% and 83.30% respectively.”
t0“sweet pepper”
Claim · model-written summary
At 4 g/L and day 21 ascorbic acid increased 41.89%.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- 4 g/L nano calciume0
- Outcome
- ascorbic acide0
- Direction
- increasee0
- Value
- 41.89%e0
- Qualifier
- 21 days storage periode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase percentage of titrable acidity, ascorbic acid, chlorophyll a, chlorophyll b, total chlorophylls, calcium and protein contents in plants treated with 4 g/L nano calcium and 21 days storage period were calculated 68.86%, 41.89%, 81.17%, 78.57%, 80.81%, 21.46% and 83.30% respectively.”
t0“sweet pepper”
Claim · model-written summary
At 4 g/L and day 21 chlorophyll a increased 81.17%.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- 4 g/L nano calciume0
- Outcome
- chlorophyll ae0
- Direction
- increasee0
- Value
- 81.17%e0
- Qualifier
- 21 days storage periode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase percentage of titrable acidity, ascorbic acid, chlorophyll a, chlorophyll b, total chlorophylls, calcium and protein contents in plants treated with 4 g/L nano calcium and 21 days storage period were calculated 68.86%, 41.89%, 81.17%, 78.57%, 80.81%, 21.46% and 83.30% respectively.”
t0“sweet pepper”
Claim · model-written summary
At 4 g/L and day 21 chlorophyll b increased 78.57%.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- 4 g/L nano calciume0
- Outcome
- chlorophyll be0
- Direction
- increasee0
- Value
- 78.57%e0
- Qualifier
- 21 days storage periode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase percentage of titrable acidity, ascorbic acid, chlorophyll a, chlorophyll b, total chlorophylls, calcium and protein contents in plants treated with 4 g/L nano calcium and 21 days storage period were calculated 68.86%, 41.89%, 81.17%, 78.57%, 80.81%, 21.46% and 83.30% respectively.”
t0“sweet pepper”
Claim · model-written summary
At 4 g/L and day 21 total chlorophyll increased 80.81%.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- 4 g/L nano calciume0
- Outcome
- total chlorophyllse0
- Direction
- increasee0
- Value
- 80.81%e0
- Qualifier
- 21 days storage periode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase percentage of titrable acidity, ascorbic acid, chlorophyll a, chlorophyll b, total chlorophylls, calcium and protein contents in plants treated with 4 g/L nano calcium and 21 days storage period were calculated 68.86%, 41.89%, 81.17%, 78.57%, 80.81%, 21.46% and 83.30% respectively.”
t0“sweet pepper”
Claim · model-written summary
At 4 g/L and day 21 calcium increased 21.46%.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- 4 g/L nano calciume0
- Outcome
- calciume0
- Direction
- increasee0
- Value
- 21.46%e0
- Qualifier
- 21 days storage periode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase percentage of titrable acidity, ascorbic acid, chlorophyll a, chlorophyll b, total chlorophylls, calcium and protein contents in plants treated with 4 g/L nano calcium and 21 days storage period were calculated 68.86%, 41.89%, 81.17%, 78.57%, 80.81%, 21.46% and 83.30% respectively.”
t0“sweet pepper”
Claim · model-written summary
At 4 g/L and day 21 protein increased 83.30%.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- 4 g/L nano calciume0
- Outcome
- protein contentse0
- Direction
- increasee0
- Value
- 83.30%e0
- Qualifier
- 21 days storage periode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase percentage of titrable acidity, ascorbic acid, chlorophyll a, chlorophyll b, total chlorophylls, calcium and protein contents in plants treated with 4 g/L nano calcium and 21 days storage period were calculated 68.86%, 41.89%, 81.17%, 78.57%, 80.81%, 21.46% and 83.30% respectively.”
t0“sweet pepper”
Claim · model-written summary
Nano calcium decreased antioxidant enzyme activities from the day-21 control maxima.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- nano calciume0
- Outcome
- total antioxidant enzymes, catalase and guailcol peroxidasee0
- Direction
- decreasede0
- Comparator
- 21 days control plantse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The maximum activities of total antioxidant enzymes, catalase and guailcol peroxidase were observed in 21 days control plants that application of nano calcium decreased these antioxidant activities.”
t0“sweet pepper”
Claim · model-written summary
The 4 g/L concentration was more effective for most parameters.
- Taxon
- sweet pepperCapsicum annuumt0
- Treatment
- 4 g/L concentratione0
- Outcome
- more effectivee0
- Direction
- more effectivee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In most parameters 4 g/L concentration was more effective.”
t0“sweet pepper”
Claim · model-written summary
Authors recommended 4 g/L preharvest nano calcium to maintain stored pepper quality.
- Taxon
- sweet peppersCapsicum annuume0
- Treatment
- preharvest nano calcium (4 g/L)e0
- Outcome
- maintenance of quality of sweet pepperse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“commercial application of preharvest nano calcium (4 g/L) can be considered for the maintenance of quality of sweet peppers during storage and marketing”
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8 of 11 groups shown: named compounds and organisms first, then groups whose results differ (checked claim by claim), then those with positive and negative results, then the smaller groups.
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.