Abstract
Summary Postharvest application of edible waxes blended with antioxidants is an effective strategy to regulate postharvest quality and antioxidant losses in fruits. Effect of beeswax coatings (BW 1.0% and 2.0%) alone or enriched with salicylic acid (SA) on antioxidant properties of pear fruit was studied during 67 days of cold storage and 20 days of supermarket storage conditions respectively. Results showed that under both the storage conditions fruits coated with BW + SA maintained higher total phenolic content (TPC), antioxidant activity and ascorbic acid content (AsA) as compared to the control. Furthermore, combined coatings significantly reduced polyphenol oxidase (PPO) activities and inhibited internal browning (IB) in pears throughout cold and supermarket storage. Overall, the BW 2.0% + SA 2.0 mM exhibited the most competitive effect in terms of preserving the antioxidant properties and preventing internal browning in pears during storage.
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Claims 4
Claim · model-written summary
Beeswax plus salicylic acid maintained higher phenolics, antioxidant activity and ascorbic acid than control.
Verbatim
e0“under both the storage conditions fruits coated with BW + SA maintained higher total phenolic content (TPC), antioxidant activity and ascorbic acid content (AsA) as compared to the control.”
Claim · model-written summary
Combined coatings reduced polyphenol oxidase activity during storage.
- Treatment
- combined coatingse0
- Outcome
- polyphenol oxidase (PPO) activitiese0
- Direction
- reducede0
- Setting
- cold and supermarket storagee0
PyrusNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“combined coatings significantly reduced polyphenol oxidase (PPO) activities and inhibited internal browning (IB) in pears throughout cold and supermarket storage.”
Claim · model-written summary
Combined coatings inhibited internal browning during storage.
- Treatment
- combined coatingse0
- Outcome
- internal browning (IB)e0
- Direction
- inhibitede0
- Setting
- cold and supermarket storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“combined coatings significantly reduced polyphenol oxidase (PPO) activities and inhibited internal browning (IB) in pears throughout cold and supermarket storage.”
Claim · model-written summary
The 2% beeswax plus 2 mM salicylic acid coating best preserved antioxidants and prevented browning.
- Treatment
- BW 2.0% + SA 2.0 mMe0
- Outcome
- antioxidant properties and preventing internal browninge0
- Direction
- most competitivee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BW 2.0% + SA 2.0 mM exhibited the most competitive effect in terms of preserving the antioxidant properties and preventing internal browning in pears during storage.”
The same questions in other papers
salicylic acid · disease · 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.