Abstract
An investigation was carried out to examine the storage behaviour and biochemical quality of pear (Pyrus communis L.) fruits cv. Carmen raised on Quince C rootstock as affected by pre-harvest foliar application of salicylic acid and calcium chloride treatments. The treatments consisted of four levels each of salicylic acid (0, 100, 150 and 200 ppm) and Calcium chloride (0, 0.20, 0.25 and 0.30 %). The experiment was laid out in Randomized Complete Block Design in factorial arrangements with three replications. The treatments were applied as a foliar spray at 3, 6 and 9 weeks after the petal fall. Control plants were sprayed with water. After harvest, fruits were stored under ambient conditions for 7, 14 and 21 days. Postharvest physiological loss in weight (PLW), rotting percentage, total soluble solids, total sugars and reducing sugars in fruits was increased. In contrast, fruit firmness, titratable acidity and ascorbic acid content decreased with an increase over storage periods. Salicylic acid @ 200 ppm and calcium chloride @ 0.30 % resulted minimum physiological loss in weight and rotting percentage. Also, salicylic acid @ 200 ppm and calcium chloride @ 0.30 % were effective in minimizing the loss of fruit firmness, titrable acidity and ascorbic acid content. In conclusion, the salicylic acid @ 200 ppm and calcium chloride @ 0.30 % were found to be effective in improving pear cv. Carmen fruits storability by reducing physiological loss in weight and fruit rotting; and maintaining the biochemical quality.
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Claims 6
Claim · model-written summary
Physiological weight loss, rotting, soluble solids and sugar measures increased during storage.
- Taxon
- pear
_Poirier_Fleurs_et_feuilles.jpg?width=60)
Pyrus communise2 - Material
- Carmene2
- Organ / stage
- fruitse2
- Outcome
- physiological loss in weight (PLW), rotting percentage, total soluble solids, total sugars and reducing sugarse0
- Direction
- increasede0
- Qualifier
- storage periodse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Poirier_Fleurs_et_feuilles.jpg?width=500)
Verbatim
e0“Postharvest physiological loss in weight (PLW), rotting percentage, total soluble solids, total sugars and reducing sugars in fruits was increased”
e1“with an increase over storage periods”
e2“pear (Pyrus communis L.) fruits cv. Carmen”
Claim · model-written summary
Fruit firmness, titratable acidity and ascorbic acid content decreased with longer storage.
- Taxon
- pearPyrus communise1
- Material
- Carmene1
- Organ / stage
- fruitse1
- Outcome
- fruit firmness, titratable acidity and ascorbic acid contente0
- Direction
- decreasede0
- Qualifier
- storage periodse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruit firmness, titratable acidity and ascorbic acid content decreased with an increase over storage periods”
e1“pear (Pyrus communis L.) fruits cv. Carmen”
Claim · model-written summary
Salicylic acid at 200 ppm minimized physiological weight loss and fruit rotting.
- Taxon
- pearPyrus communise1
- Material
- Carmene1
- Treatment
- Salicylic acid @ 200 ppme0
- Outcome
- physiological loss in weight and rotting percentagee0
- Direction
- minimume0
- Comparator
- Control plantse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Salicylic acid @ 200 ppm and calcium chloride @ 0.30 % resulted minimum physiological loss in weight and rotting percentage”
e1“pear (Pyrus communis L.) fruits cv. Carmen”
e2“Control plants were sprayed with water”
Claim · model-written summary
Calcium chloride at 0.30% minimized physiological weight loss and fruit rotting.
- Taxon
- pearPyrus communise1
- Material
- Carmene1
- Treatment
- calcium chloride @ 0.30 %e0
- Outcome
- physiological loss in weight and rotting percentagee0
- Direction
- minimume0
- Comparator
- Control plantse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Salicylic acid @ 200 ppm and calcium chloride @ 0.30 % resulted minimum physiological loss in weight and rotting percentage”
e1“pear (Pyrus communis L.) fruits cv. Carmen”
e2“Control plants were sprayed with water”
Claim · model-written summary
Salicylic acid at 200 ppm minimized losses of firmness, titratable acidity and ascorbic acid.
- Taxon
- pearPyrus communise1
- Material
- Carmene1
- Treatment
- salicylic acid @ 200 ppme0
- Outcome
- loss of fruit firmness, titrable acidity and ascorbic acid contente0
- Direction
- minimizinge0
- Comparator
- Control plantse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“salicylic acid @ 200 ppm and calcium chloride @ 0.30 % were effective in minimizing the loss of fruit firmness, titrable acidity and ascorbic acid content”
e1“pear (Pyrus communis L.) fruits cv. Carmen”
e2“Control plants were sprayed with water”
Claim · model-written summary
Calcium chloride at 0.30% minimized losses of firmness, titratable acidity and ascorbic acid.
- Taxon
- pearPyrus communise1
- Material
- Carmene1
- Treatment
- calcium chloride @ 0.30 %e0
- Outcome
- loss of fruit firmness, titrable acidity and ascorbic acid contente0
- Direction
- minimizinge0
- Comparator
- Control plantse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“salicylic acid @ 200 ppm and calcium chloride @ 0.30 % were effective in minimizing the loss of fruit firmness, titrable acidity and ascorbic acid content”
e1“pear (Pyrus communis L.) fruits cv. Carmen”
e2“Control plants were sprayed with water”
The same questions in other papers
calcium chloride dihydrate · quality: sugar starch · Pyrus communis (pear)Positive and negative results
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- negative
- positive
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salicylic acid · disease · Pyrus communis (pear)Results agree
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- positive
salicylic acid · quality: sugar starch · Pyrus communis (pear)Results agree
1 paper in the same direction as this paper
- positive
calcium chloride dihydrate · disease · Pyrus communis (pear)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 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.