Abstract
Plants are exposed to various environmentalstresses during cultivation in plant production. Several defense mechanisms come into action together with many physiological changes in the plant after itfaces stress conditions. Sound waves are among the abiotic stress factors in vegetable production. In this study, which examined the effects of sound waves at 3 different dBs (95 dB, 100 dB, and 105 dB) at1000 Hz frequency value on aroma substances in strawberry fruits, it was assumed that sound stress could increase taste and aroma substances; therefore, it would have positive effects on the quality of the fruit. Strawberry, which is in the berry fruit group, is one of the most common fruit types in the world. Strawberry can be consumed after processing as well as after-ripening during periods when fresh fruit is low in the marketand is rich in vitamins. Nineteen volatile taste and aroma substance analyses were performed in the fruit after a 30-day trial in strawberry plants in pots that were placed in chambers where sound stress was applied at different dBs. As a result of the analyses, it was determined that as the dB increased, so did the taste and aroma of materials, increasing the quality and marketing rate of the fruit.
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Claims 3
Claim · model-written summary
Increasing sound intensity increased strawberry fruit taste and aroma substances.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassae1 - Treatment
- sound waves at 3 different dBs (95 dB, 100 dB, and 105 dB) at1000 Hz frequency valuee2
- Outcome
- taste and aroma of materialse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“as the dB increased, so did the taste and aroma of materials, increasing the quality and marketing rate of the fruit.”
e1“aroma substances in strawberry fruits”
e2“sound waves at 3 different dBs (95 dB, 100 dB, and 105 dB) at1000 Hz frequency value”
Claim · model-written summary
Increasing sound intensity increased strawberry fruit quality.
- Taxon
- strawberryFragaria ×ananassae1
- Treatment
- sound waves at 3 different dBs (95 dB, 100 dB, and 105 dB) at1000 Hz frequency valuee2
- Outcome
- qualitye0
- Direction
- increasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“as the dB increased, so did the taste and aroma of materials, increasing the quality and marketing rate of the fruit.”
e1“aroma substances in strawberry fruits”
e2“sound waves at 3 different dBs (95 dB, 100 dB, and 105 dB) at1000 Hz frequency value”
Claim · model-written summary
Increasing sound intensity increased the marketing rate of strawberry fruit.
- Taxon
- strawberryFragaria ×ananassae1
- Treatment
- sound waves at 3 different dBs (95 dB, 100 dB, and 105 dB) at1000 Hz frequency valuee2
- Outcome
- marketing rate of the fruite0
- Direction
- increasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“as the dB increased, so did the taste and aroma of materials, increasing the quality and marketing rate of the fruit.”
e1“aroma substances in strawberry fruits”
e2“sound waves at 3 different dBs (95 dB, 100 dB, and 105 dB) at1000 Hz frequency value”
The same questions in other papers
physical treatment · quality: general · Fragaria x ananassa (strawberry)Results agree
1 paper in the same direction as this paper
- positive
physical treatment · quality: phytochemicals · Fragaria x ananassa (strawberry)Results agree
5 papers in the same direction as this paper
- positive
- positive
- positive
2 papers more in this group
See all 6 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.