Abstract
Abstract Two cultivars of strawberries originally harvested for fresh market were held under 5 postharvest storage treatments and then dipped in one of 4 chemical treatments. The berries were sliced or left whole, dipped, and then processed by freezing or thermal processing. The processed product from ‘Cardinal’ was superior to that from ‘Sunrise’ in this study, regardless of the holding or dip treatment. ‘Cardinal’ berries could be utilized for processing initially and after storage for 4 days at 4°C and after 2 days at 21°; however, ‘Sunrise’ was acceptable only initially and up to 4 days at 4°. Dipping berries for 1 min in a 0.5% calcium lactate solution or a 0.5% Ca lactate plus 1% citric acid solution improved berry firmness and character. The Ca dips were more effective in firming sliced berries than in firming whole berries. The Howard mold count of the berries became a major limiting factor for many of the postharvest storage treatments.
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Claims 8
Claim · model-written summary
Processed Cardinal strawberries were superior to Sunrise regardless of holding or dip treatment.
- Taxon
- Strawberries
_single2.jpg?width=60)
Fragaria ×ananassat0 - Material
- Cardinale0
- Outcome
- superiore0
- Direction
- superiore0
- Qualifier
- regardless of the holding or dip treatmente0
- Comparator
- Sunrisee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
t0“Effects of Cultivar, Postharvest Storage, Preprocessing Dip Treatments and Style of Pack on the Processing Quality of Strawberries”
e0“The processed product from ‘Cardinal’ was superior to that from ‘Sunrise’ in this study, regardless of the holding or dip treatment.”
Claim · model-written summary
Cardinal strawberries remained suitable for processing after four days at 4°C.
- Taxon
- StrawberriesFragaria ×ananassat0
- Material
- Cardinale0
- Outcome
- could be utilized for processinge0
- Qualifier
- 4 days at 4°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of Cultivar, Postharvest Storage, Preprocessing Dip Treatments and Style of Pack on the Processing Quality of Strawberries”
e0“‘Cardinal’ berries could be utilized for processing initially and after storage for 4 days at 4°C and after 2 days at 21°”
Claim · model-written summary
Cardinal strawberries remained suitable for processing after two days at 21°.
- Taxon
- StrawberriesFragaria ×ananassat0
- Material
- Cardinale0
- Outcome
- could be utilized for processinge0
- Qualifier
- 2 days at 21°e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of Cultivar, Postharvest Storage, Preprocessing Dip Treatments and Style of Pack on the Processing Quality of Strawberries”
e0“‘Cardinal’ berries could be utilized for processing initially and after storage for 4 days at 4°C and after 2 days at 21°”
Claim · model-written summary
Sunrise strawberries were acceptable only initially and through four days at 4°.
- Taxon
- StrawberriesFragaria ×ananassat0
- Material
- Sunrisee0
- Outcome
- acceptablee0
- Qualifier
- up to 4 days at 4°e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of Cultivar, Postharvest Storage, Preprocessing Dip Treatments and Style of Pack on the Processing Quality of Strawberries”
e0“‘Sunrise’ was acceptable only initially and up to 4 days at 4°.”
Claim · model-written summary
A 0.5% calcium lactate dip improved berry firmness and character.
- Taxon
- StrawberriesFragaria ×ananassat0
- Treatment
- 0.5% calcium lactate solutione0
- Outcome
- berry firmness and charactere0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of Cultivar, Postharvest Storage, Preprocessing Dip Treatments and Style of Pack on the Processing Quality of Strawberries”
e0“Dipping berries for 1 min in a 0.5% calcium lactate solution or a 0.5% Ca lactate plus 1% citric acid solution improved berry firmness and character.”
Claim · model-written summary
A dip with 0.5% Ca lactate and 1% citric acid improved berry firmness and character.
- Taxon
- StrawberriesFragaria ×ananassat0
- Treatment
- 0.5% Ca lactate plus 1% citric acid solutione0
- Outcome
- berry firmness and charactere0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of Cultivar, Postharvest Storage, Preprocessing Dip Treatments and Style of Pack on the Processing Quality of Strawberries”
e0“Dipping berries for 1 min in a 0.5% calcium lactate solution or a 0.5% Ca lactate plus 1% citric acid solution improved berry firmness and character.”
Claim · model-written summary
Calcium dips firmed sliced berries more than whole berries.
- Taxon
- StrawberriesFragaria ×ananassat0
- Organ / stage
- sliced berriese0
- Treatment
- Ca dipse0
- Outcome
- firming sliced berriese0
- Direction
- more effectivee0
- Comparator
- whole berriese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of Cultivar, Postharvest Storage, Preprocessing Dip Treatments and Style of Pack on the Processing Quality of Strawberries”
e0“The Ca dips were more effective in firming sliced berries than in firming whole berries.”
Claim · model-written summary
Howard mold count limited many postharvest storage treatments.
- Taxon
- StrawberriesFragaria ×ananassat0
- Outcome
- Howard mold count of the berriese0
- Qualifier
- major limiting factore0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of Cultivar, Postharvest Storage, Preprocessing Dip Treatments and Style of Pack on the Processing Quality of Strawberries”
e0“The Howard mold count of the berries became a major limiting factor for many of the postharvest storage treatments.”
The same questions in other papers
calcium atom · quality: postharvest · Fragaria x ananassa (strawberry)Results differ
17 papers in the same direction as this paper · 4 in the opposite direction
- positive
- positive
- no effect
18 papers more in this group
See all 22 papers →lactate · quality: postharvest · Fragaria x ananassa (strawberry)Positive and negative results
6 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
4 papers more in this group
See all 8 papers →citric acid · quality: postharvest · Fragaria x ananassa (strawberry)Results agree
3 papers in the same direction as this paper
- positive
- 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.