Abstract
Four isolates of Phomopsis psidii were obtained from naturally rotted fruits of guava, cvs. Maamora and Balady. They were proved to be pathogenic to guava fruits at and at room temperature. Disease incidence (DI%) and disease incidence (DS%) were greatly reduce at 8±1°C compared with 100% Dl and 83% DS were recorded at room temperature, 15 days after inoculation. Fruits pre-treated with salicylic or citric acids showed highest decrease in DI and DS% of rot when fruits were stored at room temperature, whereas no infection was recorded in SA-treated fruits after 15 days of cold storage. When fruits were stored on 8±1°C, then treated with CaCl2 or SA and stored at room temperature, no symptoms were detected till 6 days, shelf-life period. Pre-treated fruits with CaCl2 and SA, also, exhibited the lowest loss of weight values, either in inoculated or non-inoculated fruits. Total soluble solids content increased gradually, in all treatments, till the end of experiment in non-infected fruits, but in case of infected ones, the TSS% decreased after 10 days of stored period, except in fruits treated with CA which exhibited 9% increase until the end of storage period. Ascorbic acid (AA) % decreased gradually weight advanced storage. The percent of reduction in AA was higher in infected fruits than in non-infected ones. Fruits pre-treated with CaCl2, SA or CA contained AA more than control. The highest values of total sugar content (8.8 - 8.3 %) were recorded in fruits treated with SA, CA and H2O2, respectively, while the least values (7.4%) was recorded in fruits treated with CaCl2 (27.1% increase than control).
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Claims 20
Claim · model-written summary
Four isolates from rotted guava fruit were pathogenic to guava fruit.
- Taxon
- guava
Psidium guajavae0 - Material
- Maamora and Baladye0
- Interactor
- Phomopsis psidiie0pathogen
- Outcome
- pathogenic to guava fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Four isolates of Phomopsis psidii were obtained from naturally rotted fruits of guava, cvs. Maamora and Balady. They were proved to be pathogenic to guava fruits”
Claim · model-written summary
Cold storage reduced disease incidence relative to room temperature.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- 8±1°Ce0
- Outcome
- Disease incidence (DI%)e0
- Direction
- greatly reducee0
- Qualifier
- 15 days after inoculatione0
- Comparator
- room temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Disease incidence (DI%) and disease incidence (DS%) were greatly reduce at 8±1°C compared with 100% Dl and 83% DS were recorded at room temperature, 15 days after inoculation”
Claim · model-written summary
Cold storage reduced the reported disease severity measure relative to room temperature.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- 8±1°Ce0
- Outcome
- disease incidence (DS%)e0
- Direction
- greatly reducee0
- Comparator
- room temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Disease incidence (DI%) and disease incidence (DS%) were greatly reduce at 8±1°C compared with 100% Dl and 83% DS were recorded at room temperature, 15 days after inoculation”
Claim · model-written summary
Salicylic acid pretreatment produced the greatest decrease in fruit rot at room temperature.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- salicylice0
- Outcome
- DI and DS% of rote0
- Direction
- highest decreasee0
- Setting
- room temperaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Fruits pre-treated with salicylic or citric acids showed highest decrease in DI and DS% of rot when fruits were stored at room temperature”
Claim · model-written summary
Citric acid pretreatment produced the greatest decrease in fruit rot at room temperature.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- citric acidse0
- Outcome
- DI and DS% of rote0
- Direction
- highest decreasee0
- Setting
- room temperaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Fruits pre-treated with salicylic or citric acids showed highest decrease in DI and DS% of rot when fruits were stored at room temperature”
Claim · model-written summary
Salicylic-acid treated fruit showed no infection after 15 days cold storage.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- SA-treatede0
- Outcome
- no infectione0
- Qualifier
- 15 days of cold storagee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“no infection was recorded in SA-treated fruits after 15 days of cold storage”
Claim · model-written summary
Calcium chloride treatment after cold storage prevented symptoms for six days at room temperature.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- CaCl2e0
- Outcome
- no symptomse0
- Value
- 6 dayse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Fruits were stored on 8±1°C, then treated with CaCl2 or SA and stored at room temperature, no symptoms were detected till 6 days”
Claim · model-written summary
Salicylic acid treatment after cold storage prevented symptoms for six days at room temperature.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- SAe0
- Outcome
- no symptomse0
- Value
- 6 dayse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Fruits were stored on 8±1°C, then treated with CaCl2 or SA and stored at room temperature, no symptoms were detected till 6 days”
Claim · model-written summary
Calcium chloride pretreatment gave the lowest fruit weight loss.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- CaCl2e0
- Outcome
- loss of weighte0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Pre-treated fruits with CaCl2 and SA, also, exhibited the lowest loss of weight values”
Claim · model-written summary
Salicylic acid pretreatment gave the lowest fruit weight loss.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- SAe0
- Outcome
- loss of weighte0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Pre-treated fruits with CaCl2 and SA, also, exhibited the lowest loss of weight values”
Claim · model-written summary
Soluble solids rose during storage in uninfected fruit.
- Taxon
- GuavaPsidium guajavat0
- Outcome
- Total soluble solids contente0
- Direction
- increased graduallye0
- Qualifier
- non-infected fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Total soluble solids content increased gradually, in all treatments, till the end of experiment in non-infected fruits”
Claim · model-written summary
Soluble solids declined after ten days in infected fruit.
- Taxon
- GuavaPsidium guajavat0
- Outcome
- TSS%e0
- Direction
- decreasede0
- Qualifier
- after 10 days of stored periode0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“in case of infected ones, the TSS% decreased after 10 days of stored period”
Claim · model-written summary
Citric acid treated infected fruit instead had a 9% rise in soluble solids.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“except in fruits treated with CA which exhibited 9% increase until the end of storage period”
Claim · model-written summary
Ascorbic acid declined during storage.
- Taxon
- GuavaPsidium guajavat0
- Outcome
- Ascorbic acid (AA) %e0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Ascorbic acid (AA) % decreased gradually weight advanced storage”
Claim · model-written summary
Ascorbic acid declined more in infected than uninfected fruit.
- Taxon
- GuavaPsidium guajavat0
- Outcome
- percent of reduction in AAe0
- Direction
- highere0
- Comparator
- non-infected onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“percent of reduction in AA was higher in infected fruits than in non-infected ones”
Claim · model-written summary
Calcium chloride pretreatment preserved more ascorbic acid than control.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Fruits pre-treated with CaCl2, SA or CA contained AA more than control”
Claim · model-written summary
Salicylic acid pretreatment preserved more ascorbic acid than control.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Fruits pre-treated with CaCl2, SA or CA contained AA more than control”
Claim · model-written summary
Citric acid pretreatment preserved more ascorbic acid than control.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“Fruits pre-treated with CaCl2, SA or CA contained AA more than control”
Claim · model-written summary
SA, CA and H2O2 treatments gave the highest total sugar values.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- SA, CA and H2O2e0
- Outcome
- total sugar contente0
- Direction
- higheste0
- Value
- 8.8 - 8.3 %e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“highest values of total sugar content (8.8 - 8.3 %) were recorded in fruits treated with SA, CA and H2O2, respectively”
Claim · model-written summary
CaCl2 treatment had the least reported sugar value, 7.4%.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- CaCl2e0
- Outcome
- least valuese0
- Direction
- leaste0
- Value
- 7.4%e0
- Qualifier
- 27.1% increase than controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Guava”
e0“least values (7.4%) was recorded in fruits treated with CaCl2 (27.1% increase than control)”
The same questions in other papers
salicylic acid · disease · Psidium guajava (guava)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
citric acid · disease · Psidium guajava (guava)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
2 papers more in this group
See all 6 papers →calcium chloride dihydrate · disease · Psidium guajava (guava)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.