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“dry weight decrease”

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1970
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Taxon: apple ✕paper W4296090136 ✕

Taxon groups are the verbatim names found in the abstracts (case-insensitive), not normalised: maize, corn and Zea mays are separate groups here. The Organism view merges them through NCBI Taxonomy.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Adding surfactants to the CaCl2 dip lowered fruit Ca concentration to 230 to 250 ppm compared with the CaCl2 dip alone.

Treatment
surfactants were added to the CaCl 2 solutione2
Outcome
Ca concentration in dipped fruite2
Direction
decreaseinferrede2
Value
230 to 250 ppme2
Comparator
dipped in 4% CaCl 2 (wt/vol)e1

Verbatim

t0

“Calcium Concentration in Apple Fruit”

✓ located verbatim in the source · title, characters 0–36
e1

“Undipped fruit contained 203 ppm Ca and fruit dipped in 4% CaCl 2 (wt/vol) contained 278 ppm Ca, dry weight basis”

✓ located verbatim in the source · abstract, characters 212–325
e2

“When surfactants were added to the CaCl 2 solution, the Ca concentration in dipped fruit was 230 to 250 ppm”

✓ located verbatim in the source · abstract, characters 327–434

Title

Calcium Concentration in Apple Fruit Resulting from Calcium Chloride Dips Modified by Surfactants and Thickeners1

J. L. Mason; J. M. McDougald; B. G. Drought HortScience 1974. doi:10.21273/hortsci.9.2.122

Other claims from this paper (2)

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