Abstract
Response of “Bartlett” pears harvested at commercial maturity (104.29‐N firmness and 3.15 starch iodine rating) to various active packaging conditions using O 2 (Fe powder) and ethylene (KMnO 4 ) scavenger sachets in low‐density polyethylene (LDPE) film bags (25.4 and 50.8 μm), cold storage (2 ± 1°C with 95 ± 2%), and shelf‐life holding periods under ambient conditions (24 ± 3°C; 68 ± 5% relative humidity [RH]) was recorded as changes in physic chemical parameters. The fruits were packed in 25.4‐ and 50.8‐μm LDPE film bags containing 5%, 10%, and 15% Fe and KMnO 4 powder incorporated on silica as inert carrier in form of sachets. After packaging the fruits airtight in film bags, they were placed in corrugated fiber board (CFB) boxes (29 × 23 × 14 cm; L × B × H). Fruits packed in 50.8‐μm LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf‐life periods. The effect of different treatments was compared by post hoc analysis using Tukey's test, which also revealed significant differences among different treatments. Our findings also revealed that pear fruit retains edible quality until fruit firmness > 30.89 N, TSS > 10.0%, and weight loss < 9.00%.
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Claims 10
Claim · model-written summary
Pears in 50.8 μm LDPE bags with 15% Fe sachets had maximum fruit firmness, TSS and titratable acidity after periodic cold storage and shelf life.
- Treatment
- 50.8‐μm LDPE film bags with sachets containing 15% Fe powdere1
- Outcome
- fruit firmness, total soluble solids (TSS), titratable aciditye1
- Direction
- maximume1
PyrusNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Response of “Bartlett” pears harvested at commercial maturity”
e1“Fruits packed in 50.8‐μm LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf‐life periods”
Claim · model-written summary
Pears in 50.8 μm LDPE bags with 15% Fe sachets had maximum ascorbic acid.
- Treatment
- 50.8‐μm LDPE film bags with sachets containing 15% Fe powdere1
- Outcome
- ascorbic acide1
- Direction
- maximume1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Response of “Bartlett” pears harvested at commercial maturity”
e1“Fruits packed in 50.8‐μm LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf‐life periods”
Claim · model-written summary
Pears in 50.8 μm LDPE bags with 15% Fe sachets had minimum spoilage.
- Treatment
- 50.8‐μm LDPE film bags with sachets containing 15% Fe powdere1
- Outcome
- spoilagee1
- Direction
- minimume1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Response of “Bartlett” pears harvested at commercial maturity”
e1“Fruits packed in 50.8‐μm LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf‐life periods”
Claim · model-written summary
Pears in 50.8 μm LDPE bags with 15% Fe sachets had minimum weight loss.
- Treatment
- 50.8‐μm LDPE film bags with sachets containing 15% Fe powdere1
- Outcome
- weight loss (physiological loss of weight [PLW])e1
- Direction
- minimume1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Response of “Bartlett” pears harvested at commercial maturity”
e1“Fruits packed in 50.8‐μm LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf‐life periods”
Claim · model-written summary
Pears in 50.8 μm LDPE bags with 15% Fe sachets had minimum pectin methylesterase and polygalacturonase activity.
- Treatment
- 50.8‐μm LDPE film bags with sachets containing 15% Fe powdere1
- Outcome
- pectin methylesterase (PME), polygalacturonase (PG) activitye1
- Direction
- minimume1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Response of “Bartlett” pears harvested at commercial maturity”
e1“Fruits packed in 50.8‐μm LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf‐life periods”
Claim · model-written summary
Pears in 50.8 μm LDPE bags with 15% Fe sachets had minimum respiration rate.
- Treatment
- 50.8‐μm LDPE film bags with sachets containing 15% Fe powdere1
- Outcome
- respiration ratee1
- Direction
- minimume1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Response of “Bartlett” pears harvested at commercial maturity”
e1“Fruits packed in 50.8‐μm LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf‐life periods”
Claim · model-written summary
Pears in 50.8 μm LDPE bags with 15% Fe sachets had increased fruit calcium content.
- Treatment
- 50.8‐μm LDPE film bags with sachets containing 15% Fe powdere1
- Outcome
- fruit calcium contente1
- Direction
- increasee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Response of “Bartlett” pears harvested at commercial maturity”
e1“Fruits packed in 50.8‐μm LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf‐life periods”
Claim · model-written summary
Pears in 50.8 μm LDPE bags with 15% Fe sachets had the highest overall acceptability (color, taste, aroma and texture).
- Treatment
- 50.8‐μm LDPE film bags with sachets containing 15% Fe powdere1
- Outcome
- overall acceptability (color, taste, aroma, and texture)e1
- Direction
- higheste1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Response of “Bartlett” pears harvested at commercial maturity”
e1“Fruits packed in 50.8‐μm LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf‐life periods”
Claim · model-written summary
Post hoc analysis showed significant differences among the packaging treatments in pear quality.
- Outcome
- significant differences among different treatmentse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Response of “Bartlett” pears harvested at commercial maturity”
e2“The effect of different treatments was compared by post hoc analysis using Tukey's test, which also revealed significant differences among different treatments”
Claim · model-written summary
Pear fruit retains edible quality until firmness is above 30.89 N, TSS above 10.0% and weight loss below 9.00%.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise3 - Outcome
- edible qualitye3
- Value
- 30.89 Ne3
- Qualifier
- TSS > 10.0%, and weight loss < 9.00%e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e3“Our findings also revealed that pear fruit retains edible quality until fruit firmness > 30.89 N, TSS > 10.0%, and weight loss < 9.00%”
The same questions in other papers
botanical · molecular: metabolites · Pyrus (pears)Results agree
1 paper in the same direction as this paper
- positive
botanical · quality: postharvest · Pyrus (pears)Results agree
2 papers in the same direction as this paper
- positive
- positive
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.