Abstract
Cucumber fruits were impregnated inhot water at 55 oC for 5 min containing 0, 1 or 2% calcium chloride to study the effectiveness of the integration of calcium chloride and short hot water in prompting cold stress tolerance and quality maintenance of cucumbers during cold storage and room conditions. The quality attributes like weight loss, appearance, color, taste, chilling injury, firmness, soluble solids content, sugars and total phenolics, electrolyte leakage and antioxidant enzymes (peroxidase and catalase) were analyzed during cold storage for 7, 14 and 21 days at 4 oC and shelf life at room conditions for 2 and 4 days.The combined treatment of 1% calcium chloride andshort hot water (1%Ca+SHW) exhibited a significant synergistic enhancement in inducing chilling tolerance, degrading peroxidase activity, maximizing catalase activity and reducing electrolyte leakage. Likewise, a good appearance, better taste and color,less weight loss and highest firmness and total phenolicswere documented in 1% Ca+SHW treated cucumbers. SSC and sugars were preserved by inhibiting ripening and senescence processes in 1% Ca+SHW. In the light of this study, 1% calcium chloride in combination with short hot water as a commercial applicationcan be used to maintain quality,increase storability and extend cold storage of cucumbers at 4 °C and shelf life at room conditions or at the market and home.
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Claims 11
Claim · model-written summary
Combined treatment improved chilling tolerance.
- Taxon
- Cucumbers
Cucumis sativust0 - Treatment
- 1% calcium chloride andshort hot watere0
- Outcome
- chilling tolerancee0
- Direction
- enhancemente0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combined treatment of 1% calcium chloride andshort hot water (1%Ca+SHW) exhibited a significant synergistic enhancement in inducing chilling tolerance, degrading peroxidase activity, maximizing catalase activity and reducing electrolyte leakage”
t0“Cucumbers”
Claim · model-written summary
Combined treatment degraded peroxidase activity.
- Taxon
- CucumbersCucumis sativust0
- Treatment
- 1% calcium chloride andshort hot watere0
- Outcome
- peroxidase activitye0
- Direction
- degradinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combined treatment of 1% calcium chloride andshort hot water (1%Ca+SHW) exhibited a significant synergistic enhancement in inducing chilling tolerance, degrading peroxidase activity, maximizing catalase activity and reducing electrolyte leakage”
t0“Cucumbers”
Claim · model-written summary
Combined treatment maximized catalase activity.
- Taxon
- CucumbersCucumis sativust0
- Treatment
- 1% calcium chloride andshort hot watere0
- Outcome
- catalase activitye0
- Direction
- maximizinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combined treatment of 1% calcium chloride andshort hot water (1%Ca+SHW) exhibited a significant synergistic enhancement in inducing chilling tolerance, degrading peroxidase activity, maximizing catalase activity and reducing electrolyte leakage”
t0“Cucumbers”
Claim · model-written summary
Combined treatment reduced electrolyte leakage.
- Taxon
- CucumbersCucumis sativust0
- Treatment
- 1% calcium chloride andshort hot watere0
- Outcome
- electrolyte leakagee0
- Direction
- reducinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combined treatment of 1% calcium chloride andshort hot water (1%Ca+SHW) exhibited a significant synergistic enhancement in inducing chilling tolerance, degrading peroxidase activity, maximizing catalase activity and reducing electrolyte leakage”
t0“Cucumbers”
Claim · model-written summary
Combined treatment yielded good appearance.
- Taxon
- CucumbersCucumis sativust0
- Treatment
- 1% Ca+SHWe0
- Outcome
- appearancee0
- Direction
- goode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a good appearance, better taste and color,less weight loss and highest firmness and total phenolicswere documented in 1% Ca+SHW treated cucumbers”
t0“Cucumbers”
Claim · model-written summary
Combined treatment yielded better taste and color.
- Taxon
- CucumbersCucumis sativust0
- Treatment
- 1% Ca+SHWe0
- Outcome
- taste and colore0
- Direction
- bettere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a good appearance, better taste and color,less weight loss and highest firmness and total phenolicswere documented in 1% Ca+SHW treated cucumbers”
t0“Cucumbers”
Claim · model-written summary
Combined treatment yielded less weight loss.
- Taxon
- CucumbersCucumis sativust0
- Treatment
- 1% Ca+SHWe0
- Outcome
- weight losse0
- Direction
- lesse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a good appearance, better taste and color,less weight loss and highest firmness and total phenolicswere documented in 1% Ca+SHW treated cucumbers”
t0“Cucumbers”
Claim · model-written summary
Combined treatment yielded highest firmness.
- Taxon
- CucumbersCucumis sativust0
- Treatment
- 1% Ca+SHWe0
- Outcome
- firmnesse0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a good appearance, better taste and color,less weight loss and highest firmness and total phenolicswere documented in 1% Ca+SHW treated cucumbers”
t0“Cucumbers”
Claim · model-written summary
Combined treatment yielded highest total phenolics.
- Taxon
- CucumbersCucumis sativust0
- Treatment
- 1% Ca+SHWe0
- Outcome
- total phenolicse0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a good appearance, better taste and color,less weight loss and highest firmness and total phenolicswere documented in 1% Ca+SHW treated cucumbers”
t0“Cucumbers”
Claim · model-written summary
Soluble solids and sugars were preserved by inhibition of ripening and senescence.
- Taxon
- CucumbersCucumis sativust0
- Treatment
- 1% Ca+SHWe0
- Outcome
- SSC and sugarse0
- Direction
- preservede0
- Qualifier
- inhibiting ripening and senescence processese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SSC and sugars were preserved by inhibiting ripening and senescence processes in 1% Ca+SHW”
t0“Cucumbers”
Claim · model-written summary
The authors recommend combined calcium chloride and hot water to maintain cucumber quality and storability.
- Taxon
- CucumbersCucumis sativust0
- Treatment
- 1% calcium chloride in combination with short hot watere0
- Outcome
- maintain quality,increase storability and extend cold storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1% calcium chloride in combination with short hot water as a commercial applicationcan be used to maintain quality,increase storability and extend cold storage of cucumbers at 4 °C and shelf life at room conditions or at the market and home”
t0“Cucumbers”
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See all 10 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.