Abstract
The objective of this work was to evaluate the effect of thermal conditioning on the chilling tolerance and quality of ‘Pedro Sato’ guavas stored at 2ºC. The treatments evaluated were: 30 days at 10ºC (control); 30 days at 2ºC; one day at 45ºC + 29 days at 2ºC; two days at 45ºC + 28 days at 2ºC; two days at 35ºC + 28 days at 2ºC. After 30 days of storage plus three days at 20ºC, the firmness of the flesh and the titratable acidity were highest in the treatments with thermal conditioning. The incidence of rot was higher in fruits stored for 30 days at 10ºC and those kept for two days at 35ºC, and weight loss was higher in fruits kept for two days at 45ºC. Fruits stored for 30 days at 2ºC and those kept at 45ºC, before storage at 2ºC, did not show substantial alterations in the color of the peel during storage or shelf life, which can be associated with chilling injury.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-sa. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
Thermally conditioned guavas had the highest flesh firmness and titratable acidity after storage and shelf life.
- Taxon
- guavas
Psidium guajavat0 - Material
- ‘Pedro Sato’t0
- Treatment
- thermal conditioninge0
- Outcome
- firmness of the flesh and the titratable aciditye0
- Direction
- higheste0
- Qualifier
- After 30 days of storage plus three days at 20ºCe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After 30 days of storage plus three days at 20ºC, the firmness of the flesh and the titratable acidity were highest in the treatments with thermal conditioning.”
t0“‘Pedro Sato’ guavas”
Claim · model-written summary
Rot incidence was higher in guavas stored 30 days at 10ºC.
- Taxon
- guavasPsidium guajavat0
- Material
- ‘Pedro Sato’t0
- Treatment
- 30 days at 10ºCe0
- Outcome
- incidence of rote0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The incidence of rot was higher in fruits stored for 30 days at 10ºC and those kept for two days at 35ºC, and weight loss was higher in fruits kept for two days at 45ºC.”
t0“‘Pedro Sato’ guavas”
Claim · model-written summary
Rot incidence was higher in guavas conditioned for two days at 35ºC.
- Taxon
- guavasPsidium guajavat0
- Material
- ‘Pedro Sato’t0
- Treatment
- two days at 35ºCe0
- Outcome
- incidence of rote0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The incidence of rot was higher in fruits stored for 30 days at 10ºC and those kept for two days at 35ºC, and weight loss was higher in fruits kept for two days at 45ºC.”
t0“‘Pedro Sato’ guavas”
Claim · model-written summary
Weight loss was higher in guavas conditioned for two days at 45ºC.
- Taxon
- guavasPsidium guajavat0
- Material
- ‘Pedro Sato’t0
- Treatment
- two days at 45ºCe0
- Outcome
- weight losse0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The incidence of rot was higher in fruits stored for 30 days at 10ºC and those kept for two days at 35ºC, and weight loss was higher in fruits kept for two days at 45ºC.”
t0“‘Pedro Sato’ guavas”
Claim · model-written summary
Guavas stored 30 days at 2ºC showed no substantial peel-color alteration during storage or shelf life, potentially associated with chilling injury.
- Taxon
- guavasPsidium guajavat0
- Material
- ‘Pedro Sato’t0
- Treatment
- 30 days at 2ºCe0
- Outcome
- color of the peele0
- Direction
- did not show substantial alterationse0
- Qualifier
- which can be associated with chilling injurye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits stored for 30 days at 2ºC and those kept at 45ºC, before storage at 2ºC, did not show substantial alterations in the color of the peel during storage or shelf life, which can be associated with chilling injury.”
t0“‘Pedro Sato’ guavas”
Claim · model-written summary
Guavas conditioned at 45ºC before 2ºC storage showed no substantial peel-color alteration, potentially associated with chilling injury.
- Taxon
- guavasPsidium guajavat0
- Material
- ‘Pedro Sato’t0
- Treatment
- 45ºC, before storage at 2ºCe0
- Outcome
- color of the peele0
- Direction
- did not show substantial alterationse0
- Qualifier
- which can be associated with chilling injurye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits stored for 30 days at 2ºC and those kept at 45ºC, before storage at 2ºC, did not show substantial alterations in the color of the peel during storage or shelf life, which can be associated with chilling injury.”
t0“‘Pedro Sato’ guavas”
The same questions in other papers
storage · quality: postharvest · Psidium guajava (guava)Positive and negative results
3 papers in the same direction as this paper · 42 in the opposite direction
- positive
- positive
- positive
42 papers more in this group
See all 46 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.