Abstract
The current work aimed to evaluate the efficacy of four coating formulations—chitosan coating (CH), 0.5% cinnamaldehyde + chitosan (0.5% CI–CH), 1.0% cinnamaldehyde + chitosan (1.0% CI–CH), and 1.5% cinnamaldehyde + chitosan (1.5% CI–CH)—on fresh mandarin fruit cv. Ponkan quality maintenance (weight loss, decay rate, total soluble solids, titratable acidity, vitamin C, color index, malondialdehyde, and antioxidant activity) over 100 days of storage at 20 °C. Compared to the control, chitosan treatment effectively reduced the decay and weight loss rates of mandarin fruit cv. Ponkan during storage at room temperature, delayed the decline of nutritional quality in fruits, increased the antioxidant capacity, and inhibited the accumulation of malondialdehyde (MDA). In comparison to chitosan coating, 1.5% CI–CH did not improve the fruit storage effect, but inhibited the normal color change of fruits and increased the accumulation of MDA. Both 0.5% CI–CH and 1.0% CI–CH effectively reduced the rate of fruit decay, improved the quality of fruits after harvest, and delayed fruit aging. Our study suggests that 0.5% CI–CH and 1.0% CI–CH might be good formulations for maintaining the quality of mandarin fruit cv. Ponkan during room-temperature storage.
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Claims 15
Claim · model-written summary
Chitosan reduced mandarin fruit decay and weight-loss rates versus control.
Verbatim
e0“Compared to the control, chitosan treatment effectively reduced the decay and weight loss rates of mandarin fruit cv. Ponkan during storage at room temperature, delayed the decline of nutritional quality in fruits, increased the antioxidant capacity, and inhibited the accumulation of malondialdehyde (MDA).”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
Chitosan delayed decline of fruit nutritional quality versus control.
Verbatim
e0“Compared to the control, chitosan treatment effectively reduced the decay and weight loss rates of mandarin fruit cv. Ponkan during storage at room temperature, delayed the decline of nutritional quality in fruits, increased the antioxidant capacity, and inhibited the accumulation of malondialdehyde (MDA).”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
Chitosan increased fruit antioxidant capacity versus control.
Verbatim
e0“Compared to the control, chitosan treatment effectively reduced the decay and weight loss rates of mandarin fruit cv. Ponkan during storage at room temperature, delayed the decline of nutritional quality in fruits, increased the antioxidant capacity, and inhibited the accumulation of malondialdehyde (MDA).”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
Chitosan inhibited fruit malondialdehyde accumulation versus control.
Verbatim
e0“Compared to the control, chitosan treatment effectively reduced the decay and weight loss rates of mandarin fruit cv. Ponkan during storage at room temperature, delayed the decline of nutritional quality in fruits, increased the antioxidant capacity, and inhibited the accumulation of malondialdehyde (MDA).”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
1.5% CI–CH did not improve fruit storage versus chitosan coating.
Verbatim
e0“In comparison to chitosan coating, 1.5% CI–CH did not improve the fruit storage effect, but inhibited the normal color change of fruits and increased the accumulation of MDA.”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
1.5% CI–CH inhibited normal fruit color change versus chitosan coating.
Verbatim
e0“In comparison to chitosan coating, 1.5% CI–CH did not improve the fruit storage effect, but inhibited the normal color change of fruits and increased the accumulation of MDA.”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
1.5% CI–CH increased MDA accumulation versus chitosan coating.
Verbatim
e0“In comparison to chitosan coating, 1.5% CI–CH did not improve the fruit storage effect, but inhibited the normal color change of fruits and increased the accumulation of MDA.”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
0.5% CI–CH reduced rate of fruit decay.
- Taxon
- mandarin fruit cv. Ponkant0
- Organ / stage
- fruite0
- Treatment
- 0.5% CI–CHe0
- Outcome
- rate of fruit decaye0
- Direction
- reducede0
Not reportedComparator
Verbatim
e0“Both 0.5% CI–CH and 1.0% CI–CH effectively reduced the rate of fruit decay, improved the quality of fruits after harvest, and delayed fruit aging.”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
0.5% CI–CH improved quality of fruits after harvest.
- Taxon
- mandarin fruit cv. Ponkant0
- Organ / stage
- fruite0
- Treatment
- 0.5% CI–CHe0
- Outcome
- quality of fruits after harveste0
- Direction
- improvede0
Not reportedComparator
Verbatim
e0“Both 0.5% CI–CH and 1.0% CI–CH effectively reduced the rate of fruit decay, improved the quality of fruits after harvest, and delayed fruit aging.”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
0.5% CI–CH delayed fruit aging.
- Taxon
- mandarin fruit cv. Ponkant0
- Organ / stage
- fruite0
- Treatment
- 0.5% CI–CHe0
- Outcome
- fruit aginge0
- Direction
- delayede0
Not reportedComparator
Verbatim
e0“Both 0.5% CI–CH and 1.0% CI–CH effectively reduced the rate of fruit decay, improved the quality of fruits after harvest, and delayed fruit aging.”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
1.0% CI–CH reduced rate of fruit decay.
- Taxon
- mandarin fruit cv. Ponkant0
- Organ / stage
- fruite0
- Treatment
- 1.0% CI–CHe0
- Outcome
- rate of fruit decaye0
- Direction
- reducede0
Not reportedComparator
Verbatim
e0“Both 0.5% CI–CH and 1.0% CI–CH effectively reduced the rate of fruit decay, improved the quality of fruits after harvest, and delayed fruit aging.”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
1.0% CI–CH improved quality of fruits after harvest.
- Taxon
- mandarin fruit cv. Ponkant0
- Organ / stage
- fruite0
- Treatment
- 1.0% CI–CHe0
- Outcome
- quality of fruits after harveste0
- Direction
- improvede0
Not reportedComparator
Verbatim
e0“Both 0.5% CI–CH and 1.0% CI–CH effectively reduced the rate of fruit decay, improved the quality of fruits after harvest, and delayed fruit aging.”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
1.0% CI–CH delayed fruit aging.
- Taxon
- mandarin fruit cv. Ponkant0
- Organ / stage
- fruite0
- Treatment
- 1.0% CI–CHe0
- Outcome
- fruit aginge0
- Direction
- delayede0
Not reportedComparator
Verbatim
e0“Both 0.5% CI–CH and 1.0% CI–CH effectively reduced the rate of fruit decay, improved the quality of fruits after harvest, and delayed fruit aging.”
t0“mandarin fruit cv. Ponkan”
Claim · model-written summary
The authors suggest 0.5% CI–CH for maintaining Ponkan fruit quality during room-temperature storage.
Verbatim
e0“0.5% CI–CH and 1.0% CI–CH might be good formulations for maintaining the quality of mandarin fruit cv. Ponkan during room-temperature storage.”
Claim · model-written summary
The authors suggest 1.0% CI–CH for maintaining Ponkan fruit quality during room-temperature storage.
Verbatim
e0“0.5% CI–CH and 1.0% CI–CH might be good formulations for maintaining the quality of mandarin fruit cv. Ponkan during room-temperature storage.”
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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.