Abstract
This study was undertaken during the three successive seasons of 2003, 2004 and 2005 (the first season was a preliminary season to determine the best concentration of each material under study) on Le Cont pear fruits to evaluate the effect of using calcium chloride (CaCl2), carbendazime, potassium permanganate (KMnO4), hot water and ethanol treatments on fruit quality at harvest time and their effect on storage ability under cold storage at 0°C ±1 and through marketing for 3 days at room temperature after cold storage. From this study, the data revealed that dipping “Le Conte” pear fruits in CaCl2 solution at 2 or 3 % was effective for reducing loss in fruit weight percentage and progress fruit firmness while, carbendazime either at 750 or 1000 ppm reduced decayed fruits and total loss percentage in fruit weight. Moreover, ethanol vapour at 100 % enhanced SSC and SSC / acid ratio and progress carotenoids content, but decreased total acidity during cold storage. Furthermore, potassium permanganate kept carotenoids content to a long time and decreased total acidity during marketing. while, hot water at 52°C increased SSC / acid ratio in fruit juice which showed to increase marketing period of pear fruits.
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Claims 10
Claim · model-written summary
Dipping pear fruits in CaCl2 solution at 2 or 3% reduced loss in fruit weight percentage.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communist0 - Treatment
- CaCl2 solution at 2 or 3 %e1
- Outcome
- loss in fruit weight percentagee1
- Direction
- reducinge1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
t0“PEAR FRUITS”
e1“CaCl2 solution at 2 or 3 % was effective for reducing loss in fruit weight percentage and progress fruit firmness”
Claim · model-written summary
Dipping pear fruits in CaCl2 solution at 2 or 3% progressed fruit firmness.
- Taxon
- pearPyrus communist0
- Treatment
- CaCl2 solution at 2 or 3 %e1
- Outcome
- fruit firmnesse1
- Direction
- progresse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS”
e1“CaCl2 solution at 2 or 3 % was effective for reducing loss in fruit weight percentage and progress fruit firmness”
Claim · model-written summary
Carbendazime at 750 or 1000 ppm reduced decayed fruits and total loss percentage in fruit weight.
- Taxon
- pearPyrus communist0
- Treatment
- carbendazime either at 750 or 1000 ppme2
- Outcome
- decayed fruits and total loss percentage in fruit weighte2
- Direction
- reducede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS”
e2“carbendazime either at 750 or 1000 ppm reduced decayed fruits and total loss percentage in fruit weight”
Claim · model-written summary
Ethanol vapour at 100% enhanced SSC and SSC/acid ratio of pear fruit during cold storage.
- Taxon
- pearPyrus communist0
- Treatment
- ethanol vapour at 100 %e3
- Outcome
- SSC and SSC / acid ratioe3
- Direction
- enhancede3
- Setting
- cold storagee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS”
e3“ethanol vapour at 100 % enhanced SSC and SSC / acid ratio and progress carotenoids content, but decreased total acidity during cold storage”
Claim · model-written summary
Ethanol vapour at 100% kept carotenoids content of pear fruit progressing during cold storage.
- Taxon
- pearPyrus communist0
- Treatment
- ethanol vapour at 100 %e3
- Outcome
- carotenoids contente3
- Direction
- progresse3
- Setting
- cold storagee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS”
e3“ethanol vapour at 100 % enhanced SSC and SSC / acid ratio and progress carotenoids content, but decreased total acidity during cold storage”
Claim · model-written summary
Ethanol vapour at 100% decreased total acidity of pear fruit during cold storage.
- Taxon
- pearPyrus communist0
- Treatment
- ethanol vapour at 100 %e3
- Outcome
- total aciditye3
- Direction
- decreasede3
- Setting
- cold storagee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS”
e3“ethanol vapour at 100 % enhanced SSC and SSC / acid ratio and progress carotenoids content, but decreased total acidity during cold storage”
Claim · model-written summary
Potassium permanganate kept carotenoids content of pear fruit for a long time.
- Taxon
- pearPyrus communist0
- Treatment
- potassium permanganatee4
- Outcome
- carotenoids contente4
- Direction
- kepte4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS”
e4“potassium permanganate kept carotenoids content to a long time and decreased total acidity during marketing”
Claim · model-written summary
Potassium permanganate decreased total acidity of pear fruit during marketing.
- Taxon
- pearPyrus communist0
- Treatment
- potassium permanganatee4
- Outcome
- total aciditye4
- Direction
- decreasede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS”
e4“potassium permanganate kept carotenoids content to a long time and decreased total acidity during marketing”
Claim · model-written summary
Hot water at 52°C increased the SSC/acid ratio of pear fruit juice.
- Taxon
- pearPyrus communist0
- Treatment
- hot water at 52°Ce5
- Outcome
- SSC/acid ratio in fruit juicee5
- Direction
- increasede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS”
e5“hot water at 52°C increased SSC/acid ratio in fruit juice which showed to increase marketing period of pear fruits”
Claim · model-written summary
Hot water at 52°C increased the marketing period of pear fruits.
- Taxon
- pearPyrus communist0
- Treatment
- hot water at 52°Ce5
- Outcome
- marketing period of pear fruitse5
- Direction
- increasee5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“PEAR FRUITS”
e5“hot water at 52°C increased SSC/acid ratio in fruit juice which showed to increase marketing period of pear fruits”
The same questions in other papers
calcium chloride dihydrate · yield · Pyrus communis (pear)Results differ
3 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
1 paper more in this group
See all 5 papers →calcium chloride dihydrate · quality: postharvest · Pyrus communis (pear)Positive and negative results
6 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
4 papers more in this group
See all 8 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.