Abstract
Abstract The experiment was carried out during the 2020-2022 growing seasons in one of the unheated greenhouses at Dhi Qar University, south of Iraq, in order to investigate the impact of adding humic acid, pre and post-harvest treatments and their interaction in the storage behavior of hot pepper fruits hybrid Barbarian F1. Factorial experiment consisted of three factors which were the possible combinations of three concentrations of humic acid 0, 1, 2 g. l −1 and five pre and post-harvest treatments which were aqueous extract of jujube leaves at a concentration of (75) g. l −1 , aqueous extract of pomegranate peels at a concentration of 5 ml. l −1 , calcium at a concentration of 1.5 ml. l −1 , arginine acid at a concentration of 200 mg. l −1 in addition to control treatment (distilled water only). Fruits packed into polyethylene bags of 1 kg capacity containing 8 holes of 5 mm diameter and stored at a temperature of 10 ° C in a refrigerated incubator for two weeks. The experiment was designed out according to C.R.D design with three replicates. The results were analyzed by the analysis of variance and mean values were compared using the Revised Least Important Difference Test at 0.05 probability. Results showed that the fruits treated with humic acid at a concentration of 1 and 2 g.l −1 was superior to control in reducing the percentage of decay and retaining the highest content of vitamin C, total soluble solids, capsaicin and phenolic substances. As for the effect of the type of treatments, the fruits treated with calcium recorded the lowest percentage of decay compared to the rest of the treatments in both seasons. The soaking method outperformed compared to spraying one in retaining fruits content of vitamin C. the most interactions among studied factors were significant in their effect on the most parameters.
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Claims 9
Claim · model-written summary
Humic acid at humic acid at a concentration of 1 reduced fruit decay.
- Taxon
- Hot Pepper Fruits (Capsicum annuum L.)
Capsicum annuumt0 - Material
- Barbarian F1t0
- Treatment
- humic acid at a concentration of 1e0
- Outcome
- percentage of decaye0
- Direction
- reducinge0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruits treated with humic acid at a concentration of 1 and 2 g.l −1 was superior to control in reducing the percentage of decay and retaining the highest content of vitamin C, total soluble solids, capsaicin and phenolic substances.”
t0“Hot Pepper Fruits (Capsicum annuum L.) Hybrid Barbarian F1”
Claim · model-written summary
Humic acid at 2 g.l −1 reduced fruit decay.
- Taxon
- Hot Pepper Fruits (Capsicum annuum L.)Capsicum annuumt0
- Material
- Barbarian F1t0
- Treatment
- 2 g.l −1e0
- Outcome
- percentage of decaye0
- Direction
- reducinge0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruits treated with humic acid at a concentration of 1 and 2 g.l −1 was superior to control in reducing the percentage of decay and retaining the highest content of vitamin C, total soluble solids, capsaicin and phenolic substances.”
t0“Hot Pepper Fruits (Capsicum annuum L.) Hybrid Barbarian F1”
Claim · model-written summary
Humic acid preserved high vitamin C.
- Taxon
- Hot Pepper Fruits (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- humic acid at a concentration of 1 and 2 g.l −1e0
- Outcome
- vitamin Ce0
- Direction
- higheste0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruits treated with humic acid at a concentration of 1 and 2 g.l −1 was superior to control in reducing the percentage of decay and retaining the highest content of vitamin C, total soluble solids, capsaicin and phenolic substances.”
t0“Hot Pepper Fruits (Capsicum annuum L.)”
Claim · model-written summary
Humic acid preserved high total soluble solids.
- Taxon
- Hot Pepper Fruits (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- humic acid at a concentration of 1 and 2 g.l −1e0
- Outcome
- total soluble solidse0
- Direction
- higheste0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruits treated with humic acid at a concentration of 1 and 2 g.l −1 was superior to control in reducing the percentage of decay and retaining the highest content of vitamin C, total soluble solids, capsaicin and phenolic substances.”
t0“Hot Pepper Fruits (Capsicum annuum L.)”
Claim · model-written summary
Humic acid preserved high capsaicin.
- Taxon
- Hot Pepper Fruits (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- humic acid at a concentration of 1 and 2 g.l −1e0
- Outcome
- capsaicine0
- Direction
- higheste0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruits treated with humic acid at a concentration of 1 and 2 g.l −1 was superior to control in reducing the percentage of decay and retaining the highest content of vitamin C, total soluble solids, capsaicin and phenolic substances.”
t0“Hot Pepper Fruits (Capsicum annuum L.)”
Claim · model-written summary
Humic acid preserved high phenolic substances.
- Taxon
- Hot Pepper Fruits (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- humic acid at a concentration of 1 and 2 g.l −1e0
- Outcome
- phenolic substancese0
- Direction
- higheste0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruits treated with humic acid at a concentration of 1 and 2 g.l −1 was superior to control in reducing the percentage of decay and retaining the highest content of vitamin C, total soluble solids, capsaicin and phenolic substances.”
t0“Hot Pepper Fruits (Capsicum annuum L.)”
Claim · model-written summary
Calcium-treated fruits had the lowest decay.
- Taxon
- Hot Pepper Fruits (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- calciume0
- Outcome
- percentage of decaye0
- Direction
- loweste0
- Qualifier
- both seasonse0
- Comparator
- the rest of the treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fruits treated with calcium recorded the lowest percentage of decay compared to the rest of the treatments in both seasons.”
t0“Hot Pepper Fruits (Capsicum annuum L.)”
Claim · model-written summary
Soaking better retained vitamin C than spraying.
- Taxon
- Hot Pepper Fruits (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- soaking methode0
- Outcome
- fruits content of vitamin Ce0
- Direction
- outperformede0
- Comparator
- spraying onee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The soaking method outperformed compared to spraying one in retaining fruits content of vitamin C.”
t0“Hot Pepper Fruits (Capsicum annuum L.)”
Claim · model-written summary
Most studied factor interactions significantly affected most parameters.
- Taxon
- Hot Pepper Fruits (Capsicum annuum L.)Capsicum annuumt0
- Treatment
- interactions among studied factorse0
- Outcome
- most parameterse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the most interactions among studied factors were significant in their effect on the most parameters.”
t0“Hot Pepper Fruits (Capsicum annuum L.)”
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See all 11 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.