Abstract
Abstract The objective of this study was to assess the impact of humic acid treatment on the physical and biochemical parameters of ‘Cuccino Orange’ pepper fruits before and after storage, which is crucial since the majority of peppers are stored and not sold directly after harvest. The application of humic acid did not result in any discernible changes in fruit length, width, or dry weight. However, it did significantly enhance pericarp thickness post-storage, particularly in the Humistar treatment, which was connected to higher water contents. The control (C) treatment exhibited the highest water loss, with a value of 5.2% after storage. The sugar composition of the samples exhibited alterations, with increased sucrose and decreased glucose observed in the C treatment, accompanied by reductions in total sugar in the biostimulant treatments. Significant decreases were observed in ascorbic and citric acids, while malic and tartaric acids exhibited increased levels in all treatments. Phenolic content analysis revealed that Humistar treatment exhibited increased total phenolics (31.8%) after storage compared to the control, indicating that humic acid may enhance phenolic accumulation. The specific phenolics, such as chlorogenic acid, exhibited variable changes, thereby highlighting the complex metabolic interactions. The results indicate that humic acid treatments can enhance post-harvest quality by improving structural integrity, water retention, and metabolic content, contributing to a longer shelf life and higher nutritional quality. Further research is necessary to elucidate the underlying mechanisms and to extend these findings to other fruit types and storage conditions.
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Claims 11
Claim · model-written summary
Humic acid did not change fruit length, width or dry weight of sweet pepper.
- Taxon
- Capsicum annuum
Capsicum annuumt0 - Treatment
- application of humic acide1
- Outcome
- fruit length, width, or dry weighte1
- Direction
- did not result in any discernible changese1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Sweet Pepper Fruits (Capsicum annuum L.)”
e1“The application of humic acid did not result in any discernible changes in fruit length, width, or dry weight”
Claim · model-written summary
Humistar treatment significantly enhanced pericarp thickness after storage in sweet pepper.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Treatment
- Humistar treatmente2
- Outcome
- pericarp thicknesse2
- Direction
- enhancee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Sweet Pepper Fruits (Capsicum annuum L.)”
e2“it did significantly enhance pericarp thickness post-storage, particularly in the Humistar treatment”
Claim · model-written summary
Humistar-treated sweet pepper fruits had higher water contents after storage.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Treatment
- Humistar treatmente3
- Outcome
- water contentse3
- Direction
- highere3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Sweet Pepper Fruits (Capsicum annuum L.)”
e3“particularly in the Humistar treatment, which was connected to higher water contents”
Claim · model-written summary
The control treatment of sweet pepper had the highest water loss after storage, 5.2%.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Treatment
- control (C) treatmente4
- Outcome
- water losse4
- Direction
- higheste4
- Value
- 5.2%e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Sweet Pepper Fruits (Capsicum annuum L.)”
e4“The control (C) treatment exhibited the highest water loss, with a value of 5.2% after storage”
Claim · model-written summary
Sucrose increased in the control treatment of sweet pepper.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Treatment
- C treatmente5
- Outcome
- sucrosee5
- Direction
- increasede5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Sweet Pepper Fruits (Capsicum annuum L.)”
e5“with increased sucrose and decreased glucose observed in the C treatment”
Claim · model-written summary
Glucose decreased in the control treatment of sweet pepper.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Treatment
- C treatmente5
- Outcome
- glucosee5
- Direction
- decreasede5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Sweet Pepper Fruits (Capsicum annuum L.)”
e5“with increased sucrose and decreased glucose observed in the C treatment”
Claim · model-written summary
Total sugar was reduced in biostimulant-treated sweet pepper fruits.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Treatment
- biostimulant treatmentse6
- Outcome
- total sugare6
- Direction
- reductionse6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Sweet Pepper Fruits (Capsicum annuum L.)”
e6“accompanied by reductions in total sugar in the biostimulant treatments”
Claim · model-written summary
Ascorbic and citric acids decreased significantly in sweet pepper after storage.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Outcome
- ascorbic and citric acidse7
- Direction
- decreasese7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Sweet Pepper Fruits (Capsicum annuum L.)”
e7“Significant decreases were observed in ascorbic and citric acids”
Claim · model-written summary
Malic and tartaric acids increased in all treatments of sweet pepper.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Treatment
- all treatmentse5
- Outcome
- malic and tartaric acidse5
- Direction
- increased levelse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Sweet Pepper Fruits (Capsicum annuum L.)”
e5“while malic and tartaric acids exhibited increased levels in all treatments”
Claim · model-written summary
Humistar treatment increased total phenolics by 31.8% after storage compared with the control.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Treatment
- Humistar treatmente5
- Outcome
- total phenolicse5
- Direction
- increasede5
- Value
- 31.8%e5
- Comparator
- the controle5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Sweet Pepper Fruits (Capsicum annuum L.)”
e5“Humistar treatment exhibited increased total phenolics (31.8%) after storage compared to the control”
Claim · model-written summary
Chlorogenic acid showed variable changes in sweet pepper fruits.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Outcome
- chlorogenic acide5
- Direction
- variable changese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Sweet Pepper Fruits (Capsicum annuum L.)”
e5“The specific phenolics, such as chlorogenic acid, exhibited variable changes”
The same questions in other papers
other · yield · Capsicum annuum (sweet pepper)Positive and negative results
2 papers in the same direction as this paper · 25 in the opposite direction
- positive
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See all 28 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.