Abstract
Fruits of pear (Pyrus pyrifolia) cv. Nijisseiki are vulnerable to post-harvest losses as its maturity time in north India coincides with summer months. Hence, to improve the storage life, the fruits were given post-harvest dip of calcium nitrate @ 0, 2, 3 and 4% and gibberellic acid (GA3) @ 0, 20, 40 and 60 ppm for 5 min. Treated and untreated (control) fruits were packed in CFB boxes and stored at low temperature conditions (0–1°C and 90–95% R.H) for 70 days. Fruits were analyzed for various physicochemical changes on 0, 30, 50 and 70 days after storage. Both calcium nitrate and GA3 treatments were effective in minimizing the physiological loss in weight (PLW) and maintaining the fruit firmness, total soluble solids (TSS), titratable acidity, total sugars content, sensory quality and pectin methyl esterase (PME) activity as compared to control during storage period. After 70 days of storage, minimum PLW (4.81%) and highest fruit firmness (3.88 kgf), sensory quality (7.15), TSS (12.35%) total sugars (8.45%), and PME activity (1.31 ml of 0.02 N NaOH used) were recorded in 3% calcium nitrate treated fruits.
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Claims 9
Claim · model-written summary
Calcium nitrate and GA3 treatments minimized physiological loss in weight of pear fruit compared to control during storage.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise0 - Material
- cv. Nijisseikie0
- Treatment
- calcium nitrate and GA3e2
- Outcome
- physiological loss in weight (PLW)e2
- Direction
- minimizinge2
- Qualifier
- during storage periode2
- Comparator
- controle2
- Setting
- low temperature conditions (0–1°C and 90–95% R.H)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“Fruits of pear (Pyrus pyrifolia) cv. Nijisseiki are vulnerable to post-harvest losses”
e1“stored at low temperature conditions (0–1°C and 90–95% R.H) for 70 days”
e2“Both calcium nitrate and GA3 treatments were effective in minimizing the physiological loss in weight (PLW) and maintaining the fruit firmness, total soluble solids (TSS), titratable acidity, total sugars content, sensory quality and pectin methyl esterase (PME) activity as compared to control during storage period”
Claim · model-written summary
Calcium nitrate and GA3 treatments maintained fruit firmness, TSS and titratable acidity of pear fruit compared to control during storage.
- Taxon
- pearPyrus communise0
- Material
- cv. Nijisseikie0
- Treatment
- calcium nitrate and GA3e2
- Outcome
- fruit firmness, total soluble solids (TSS), titratable aciditye2
- Direction
- maintaininge2
- Comparator
- controle2
- Setting
- low temperature conditions (0–1°C and 90–95% R.H)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits of pear (Pyrus pyrifolia) cv. Nijisseiki are vulnerable to post-harvest losses”
e1“stored at low temperature conditions (0–1°C and 90–95% R.H) for 70 days”
e2“Both calcium nitrate and GA3 treatments were effective in minimizing the physiological loss in weight (PLW) and maintaining the fruit firmness, total soluble solids (TSS), titratable acidity, total sugars content, sensory quality and pectin methyl esterase (PME) activity as compared to control during storage period”
Claim · model-written summary
Calcium nitrate and GA3 treatments maintained total sugars content, sensory quality and PME activity of pear fruit compared to control during storage.
- Taxon
- pearPyrus communise0
- Material
- cv. Nijisseikie0
- Treatment
- calcium nitrate and GA3e2
- Outcome
- total sugars content, sensory quality and pectin methyl esterase (PME) activitye2
- Direction
- maintaininge2
- Comparator
- controle2
- Setting
- low temperature conditions (0–1°C and 90–95% R.H)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits of pear (Pyrus pyrifolia) cv. Nijisseiki are vulnerable to post-harvest losses”
e1“stored at low temperature conditions (0–1°C and 90–95% R.H) for 70 days”
e2“Both calcium nitrate and GA3 treatments were effective in minimizing the physiological loss in weight (PLW) and maintaining the fruit firmness, total soluble solids (TSS), titratable acidity, total sugars content, sensory quality and pectin methyl esterase (PME) activity as compared to control during storage period”
Claim · model-written summary
The 3% calcium nitrate treatment gave the minimum physiological loss in weight, 4.81%, after 70 days of storage.
- Taxon
- pearPyrus communise0
- Material
- cv. Nijisseikie0
- Treatment
- 3% calcium nitratee2
- Outcome
- PLWe2
- Direction
- minimume2
- Value
- 4.81%e2
- Qualifier
- After 70 days of storagee2
- Setting
- low temperature conditions (0–1°C and 90–95% R.H)e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits of pear (Pyrus pyrifolia) cv. Nijisseiki are vulnerable to post-harvest losses”
e1“stored at low temperature conditions (0–1°C and 90–95% R.H) for 70 days”
e2“After 70 days of storage, minimum PLW (4.81%) and highest fruit firmness (3.88 kgf), sensory quality (7.15), TSS (12.35%) total sugars (8.45%), and PME activity (1.31 ml of 0.02 N NaOH used) were recorded in 3% calcium nitrate treated fruits”
Claim · model-written summary
The 3% calcium nitrate treatment gave the highest fruit firmness, 3.88 kgf, after 70 days of storage.
- Taxon
- pearPyrus communise0
- Material
- cv. Nijisseikie0
- Treatment
- 3% calcium nitratee2
- Outcome
- fruit firmnesse2
- Direction
- higheste2
- Value
- 3.88 kgfe2
- Qualifier
- After 70 days of storagee2
- Setting
- low temperature conditions (0–1°C and 90–95% R.H)e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits of pear (Pyrus pyrifolia) cv. Nijisseiki are vulnerable to post-harvest losses”
e1“stored at low temperature conditions (0–1°C and 90–95% R.H) for 70 days”
e2“After 70 days of storage, minimum PLW (4.81%) and highest fruit firmness (3.88 kgf), sensory quality (7.15), TSS (12.35%) total sugars (8.45%), and PME activity (1.31 ml of 0.02 N NaOH used) were recorded in 3% calcium nitrate treated fruits”
Claim · model-written summary
The 3% calcium nitrate treatment gave the highest sensory quality score, 7.15, after 70 days of storage.
- Taxon
- pearPyrus communise0
- Material
- cv. Nijisseikie0
- Treatment
- 3% calcium nitratee2
- Outcome
- sensory qualitye2
- Direction
- higheste2
- Value
- 7.15e2
- Qualifier
- After 70 days of storagee2
- Setting
- low temperature conditions (0–1°C and 90–95% R.H)e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits of pear (Pyrus pyrifolia) cv. Nijisseiki are vulnerable to post-harvest losses”
e1“stored at low temperature conditions (0–1°C and 90–95% R.H) for 70 days”
e2“After 70 days of storage, minimum PLW (4.81%) and highest fruit firmness (3.88 kgf), sensory quality (7.15), TSS (12.35%) total sugars (8.45%), and PME activity (1.31 ml of 0.02 N NaOH used) were recorded in 3% calcium nitrate treated fruits”
Claim · model-written summary
The 3% calcium nitrate treatment gave the highest TSS, 12.35%, after 70 days of storage.
- Taxon
- pearPyrus communise0
- Material
- cv. Nijisseikie0
- Treatment
- 3% calcium nitratee2
- Outcome
- TSSe2
- Direction
- higheste2
- Value
- 12.35%e2
- Qualifier
- After 70 days of storagee2
- Setting
- low temperature conditions (0–1°C and 90–95% R.H)e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits of pear (Pyrus pyrifolia) cv. Nijisseiki are vulnerable to post-harvest losses”
e1“stored at low temperature conditions (0–1°C and 90–95% R.H) for 70 days”
e2“After 70 days of storage, minimum PLW (4.81%) and highest fruit firmness (3.88 kgf), sensory quality (7.15), TSS (12.35%) total sugars (8.45%), and PME activity (1.31 ml of 0.02 N NaOH used) were recorded in 3% calcium nitrate treated fruits”
Claim · model-written summary
The 3% calcium nitrate treatment gave the highest total sugars, 8.45%, after 70 days of storage.
- Taxon
- pearPyrus communise0
- Material
- cv. Nijisseikie0
- Treatment
- 3% calcium nitratee2
- Outcome
- total sugarse2
- Direction
- higheste2
- Value
- 8.45%e2
- Qualifier
- After 70 days of storagee2
- Setting
- low temperature conditions (0–1°C and 90–95% R.H)e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits of pear (Pyrus pyrifolia) cv. Nijisseiki are vulnerable to post-harvest losses”
e1“stored at low temperature conditions (0–1°C and 90–95% R.H) for 70 days”
e2“After 70 days of storage, minimum PLW (4.81%) and highest fruit firmness (3.88 kgf), sensory quality (7.15), TSS (12.35%) total sugars (8.45%), and PME activity (1.31 ml of 0.02 N NaOH used) were recorded in 3% calcium nitrate treated fruits”
Claim · model-written summary
The 3% calcium nitrate treatment gave PME activity of 1.31 ml of 0.02 N NaOH used after 70 days of storage.
- Taxon
- pearPyrus communise0
- Material
- cv. Nijisseikie0
- Treatment
- 3% calcium nitratee2
- Outcome
- PME activitye2
- Value
- 1.31 ml of 0.02 N NaOH usede2
- Qualifier
- After 70 days of storagee2
- Setting
- low temperature conditions (0–1°C and 90–95% R.H)e1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits of pear (Pyrus pyrifolia) cv. Nijisseiki are vulnerable to post-harvest losses”
e1“stored at low temperature conditions (0–1°C and 90–95% R.H) for 70 days”
e2“After 70 days of storage, minimum PLW (4.81%) and highest fruit firmness (3.88 kgf), sensory quality (7.15), TSS (12.35%) total sugars (8.45%), and PME activity (1.31 ml of 0.02 N NaOH used) were recorded in 3% calcium nitrate treated fruits”
The same questions in other papers
Gibberellic acid · molecular: metabolites · Pyrus communis (pear)Positive and negative results
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- negative
- positive
- positive
Gibberellic acid · quality: postharvest · Pyrus communis (pear)Results agree
2 papers in the same direction as this paper
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- positive
Gibberellic acid · quality: sugar starch · Pyrus communis (pear)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 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.