Abstract
Climacteric ripening in plum fruit is characterized by enhanced respiration rate accompanying by an autocatalytic ethylene production that results in fruit decay, loss of flavour and easily susceptible to softening. The present investigation was carried out to enhance the quality and storability of plum cv. Satluj Purple with different concentrations of beeswax and putrescine i.e. beeswax (5 %) + putrescine (1 mM), beeswax (5 %) + putrescine (2 mM), beeswax (5 %) + putrescine (3 mM), beeswax (10 %) + putrescine (1 mM), beeswax (10 %) + putrescine (2 mM) and beeswax (10 %) + putrescine (3 mM), while control fruits were dipped in distilled water. All the treated and control fruits were dried, packed in CFB boxes with 5 % ventilation and stored for 15 days under ambient conditions. The experiment was laid out in Completely Randomized Design replicated thrice. Fruits from each treatment were analyzed for physico-biochemical characteristics at an interval of three days. Results revealed that physiological loss in weight, spoilage and carotenoids content increased with the advancement of storage period whereas fruit firmness, TA, total phenols, ascorbic acid and chlorophyll ‘a’ and chlorophyll ‘b’ showed declining trend with the increase in storage intervals. Other parameters like TSS, total and reducing sugars showed an increasing trend at earlier stages of storage afterwards started declining towards the end of storage period. Based on this, it was concluded that treatment beeswax (5 %) + putrescine (3 mM) and beeswax (10 %) + putrescine (3 mM) was effective in delaying the ripening process and can be used to extend the shelf life of plum fruit.
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Claims 7
Claim · model-written summary
Physiological weight loss, spoilage and carotenoid content of plum fruit increased as storage advanced.
- Taxon
- plum
Prunus domesticae0 - Treatment
- storage periode1
- Outcome
- physiological loss in weight, spoilage and carotenoids contente1
- Direction
- increasede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Climacteric ripening in plum fruit”
e1“physiological loss in weight, spoilage and carotenoids content increased with the advancement of storage period”
Claim · model-written summary
Fruit firmness, titratable acidity and total phenols of plum declined with increasing storage intervals.
- Taxon
- plumPrunus domesticae0
- Treatment
- increase in storage intervalse2
- Outcome
- fruit firmness, TA, total phenolse2
- Direction
- declining trende2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Climacteric ripening in plum fruit”
e2“fruit firmness, TA, total phenols, ascorbic acid and chlorophyll ‘a’ and chlorophyll ‘b’ showed declining trend with the increase in storage intervals”
Claim · model-written summary
Ascorbic acid and chlorophyll a and b of plum declined with increasing storage intervals.
- Taxon
- plumPrunus domesticae0
- Treatment
- increase in storage intervalse2
- Outcome
- ascorbic acid and chlorophyll ‘a’ and chlorophyll ‘b’e2
- Direction
- declining trende2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Climacteric ripening in plum fruit”
e2“fruit firmness, TA, total phenols, ascorbic acid and chlorophyll ‘a’ and chlorophyll ‘b’ showed declining trend with the increase in storage intervals”
Claim · model-written summary
TSS and total and reducing sugars of plum rose at early storage and then declined toward the end of storage.
- Taxon
- plumPrunus domesticae0
- Treatment
- storage periode3
- Outcome
- TSS, total and reducing sugarse3
- Direction
- increasing trende3
- Qualifier
- afterwards started declining towards the end of storage periode3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Climacteric ripening in plum fruit”
e3“Other parameters like TSS, total and reducing sugars showed an increasing trend at earlier stages of storage afterwards started declining towards the end of storage period”
Claim · model-written summary
Beeswax (5 %) with putrescine (3 mM) delayed the ripening of plum fruit compared with control fruit.
- Taxon
- plumPrunus domesticae0
- Treatment
- beeswax (5 %) + putrescine (3 mM)e4
- Outcome
- ripening processe4
- Direction
- delayinge4
- Comparator
- control fruitse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Climacteric ripening in plum fruit”
e4“treatment beeswax (5 %) + putrescine (3 mM) and beeswax (10 %) + putrescine (3 mM) was effective in delaying the ripening process”
e5“while control fruits were dipped in distilled water”
Claim · model-written summary
Beeswax (10 %) with putrescine (3 mM) delayed the ripening of plum fruit compared with control fruit.
- Taxon
- plumPrunus domesticae0
- Treatment
- beeswax (10 %) + putrescine (3 mM)e4
- Outcome
- ripening processe4
- Direction
- delayinge4
- Comparator
- control fruitse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Climacteric ripening in plum fruit”
e4“treatment beeswax (5 %) + putrescine (3 mM) and beeswax (10 %) + putrescine (3 mM) was effective in delaying the ripening process”
e5“while control fruits were dipped in distilled water”
Claim · model-written summary
Beeswax with putrescine can be used to extend the shelf life of plum fruit.
- Taxon
- plumPrunus domesticae6
- Outcome
- shelf lifee6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“can be used to extend the shelf life of plum fruit”
The same questions in other papers
putrescine · quality: postharvest · Prunus domestica (plum)Results agree
1 paper in the same direction as this paper
- 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.