Abstract
This study was conducted to evaluate the effect of hot water treatment on physico-chemical properties of papaya (Carica papaya ‘Sekaki’) during ripening. The experiment was done by dipping the papaya twice in hot water that reached a temperature of 42°C for 30 min and 49°C for 20 min, whilst the untreated papaya was considered as the control. Physico-chemical characteristics namely pH, total titratable acidity, ascorbic acid content, total soluble solid, colour, texture, weight loss, general appearances, disease, respiration rate, ethylene production and ACC oxidase activity were observed during storage at ambient (25°C). During ripening process at ambient, the physico-chemical parameters of papaya were changed significantly (p 0.05) between treatments in all parameters except for general appearances. The hot water treatment gave better appearance which maintained smooth skin better than the control which developed rough skin- and symptom-like senescence spot after storage for several days. ‘Sekaki’ papaya treated with hot water treatment was free from anthracnose disease while control papaya developed anthracnose disease after 6 days of ripening. The results seemed to suggest that hot water treatment did not affect the physico-chemical changes of ‘Sekaki’ papaya but maintained the good appearance and prevented from diseases during ripening.
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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
Hot water treatment maintained smoother papaya skin than the untreated control, which developed rough skin and senescence-like spots.
- Taxon
- papaya
_-_DPLA_-_55200ec009622d7d42349f3583df310e.jpg?width=60)
Carica papayat0 - Material
- Sekakit0
- Treatment
- hot water treatmente0
- Outcome
- smooth skine0
- Direction
- bettere0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_-_DPLA_-_55200ec009622d7d42349f3583df310e.jpg?width=500)
Verbatim
e0“The hot water treatment gave better appearance which maintained smooth skin better than the control which developed rough skin- and symptom-like senescence spot after storage for several days”
t0“PAPAYA (CARICA PAPAYA 'SEKAKI')”
Claim · model-written summary
Hot water treated Sekaki papaya remained free of anthracnose, whereas controls developed it after six days.
- Taxon
- papayaCarica papayae0
- Material
- ‘Sekaki’e0
- Treatment
- hot water treatmente0
- Outcome
- anthracnose diseasee0
- Qualifier
- after 6 days of ripeninge0
- Comparator
- control papayae0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“‘Sekaki’ papaya treated with hot water treatment was free from anthracnose disease while control papaya developed anthracnose disease after 6 days of ripening”
Claim · model-written summary
The authors concluded that hot water treatment did not affect papaya physicochemical changes during ripening.
- Taxon
- papayaCarica papayae0
- Material
- ‘Sekaki’e0
- Treatment
- hot water treatmente0
- Outcome
- physico-chemical changese0
- Direction
- did not affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“hot water treatment did not affect the physico-chemical changes of ‘Sekaki’ papaya”
The same questions in other papers
heat · disease · Carica papaya (papaya)Positive and negative results
3 papers in the same direction as this paper · 3 in the opposite direction
- negative
- negative
- negative
3 papers more in this group
See all 7 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.