Abstract
Fruits and vegetables are rich in antioxidants and polyphenols that help in prevention of many disorders like noncommunicable and degenerative diseases. However, they are highly susceptible to bacterial and fungal spoilage. In light of this, the present study aims to quantify the loss of antioxidant properties of litchis and tomatoes stored in the refrigerator for 21 days and to explore the protective effect of UV-C and hot water immersion treatment (HWT) to prevent, or atleast reduce, the effect of storage. Interestingly, both the treatments were able to reduce the loss of antioxidant properties in stored tomatoes, whereas, UV-C and HWT completely abrogated the storageinduced loss of antioxidant properties in litchis.
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Claims 4
Claim · model-written summary
UV-C reduced the loss of antioxidant properties in stored tomatoes.
- Taxon
- tomatoes
Solanum lycopersicume0 - Treatment
- UV-Ce1
- Outcome
- loss of antioxidant propertiese0
- Direction
- reducee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both the treatments were able to reduce the loss of antioxidant properties in stored tomatoes”
e1“UV-C and hot water immersion treatment (HWT)”
t0“Tomatoes”
Claim · model-written summary
Hot water immersion reduced the loss of antioxidant properties in stored tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- hot water immersion treatmente1
- Outcome
- loss of antioxidant propertiese0
- Direction
- reducee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both the treatments were able to reduce the loss of antioxidant properties in stored tomatoes”
e1“hot water immersion treatment (HWT)”
Claim · model-written summary
UV-C completely prevented storage-induced loss of antioxidant properties in litchis.
LitchiNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“UV-C and HWT completely abrogated the storageinduced loss of antioxidant properties in litchis.”
Claim · model-written summary
Hot water immersion completely prevented storage-induced loss of antioxidant properties in litchis.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“UV-C and HWT completely abrogated the storageinduced loss of antioxidant properties in litchis.”
e1“hot water immersion treatment (HWT)”
The same questions in other papers
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application · quality: phytochemicals · LitchiPositive and negative results
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- no effect
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See all 6 papers →application · quality: phytochemicals · Solanum lycopersicum (tomato)Positive and negative results
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See all 58 papers →uv · quality: phytochemicals · LitchiResults agree
1 paper in the same direction as this paper
- 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.