Search claims · PlantClaims

Method / resourceobservedoriginal resultpositivemeasured

Claim · model-written summary

Firmometer firmness related most closely to hand firmness across the firmness range, with R = 0.93.

Taxon: avocadoPersea americanat0
Outcome: relationship with hand firmnesse0
Direction: closeste0
Value: R = 0.93e0
Comparator: hand firmnesse0

Verbatim

e0
“The Firmometer had the closest relationship with hand firmness (R = 0.93) across the entire firmness range.”
✓ located verbatim in the source · abstract, characters 855–962

t0
“avocado”
✓ located verbatim in the source · title, characters 10–17

t1
“avocado”
✓ located verbatim in the source · title, characters 10–17

Title

Measuring avocado firmness: assessment of various methods

A. White; Allan B. Woolf; F. Roger Harker; et al. 1999

Other claims from this paper (1)

Method / resource A 200 g Firmometer weight improved sensitivity for softer fruit relative to 300 g.

Associationobservedoriginal resultmeasured

Claim · model-written summary

Fruit firmness, mesocarp firmness, endocarp firmness, length and length to diameter ratio were positively correlated.

Taxon: CucumberCucumis sativust0
Organ / stage: Fruite0
Outcome: Fruit firmness, mesocarp firmness, endocarp firmness, length, and length: diameter ratioe0
Direction: positively correlatede0

Verbatim

t0
“Pickling Cucumber Hybrids”
✓ located verbatim in the source · title, characters 103–128

e0
“Fruit firmness, mesocarp firmness, endocarp firmness, length, and length: diameter ratio were positively correlated phenotypically and genetically to one another.”
✓ located verbatim in the source · abstract, characters 772–934

Title

Combining Ability and Correlations for Fruit Firmness Components in Parthenocarpic × Nonparthenocarpic Pickling Cucumber Hybrids

Kevin L. Cook; August C. Gabert; James R. Baggett HortScience 1995. doi:10.21273/hortsci.30.4.822a

Other claims from this paper (3)

Associationobservedoriginal resultmeasured

Claim · model-written summary

Perceived firmness increased linearly with measured firmness.

Taxon: pearPyrus communise0
Outcome: Perceived firmnesse1
Direction: increasede1
Comparator: measured firmnesse1

Verbatim

e0
“pear ( Pyrus communis L.) fruit”
✓ located verbatim in the source · abstract, characters 100–131

e1
“Perceived firmness increased linearly as the measured firmness increased”
✓ located verbatim in the source · abstract, characters 538–610

Title

Ideal Pear Sensory Attributes and Fruit Characteristics

Frank Kappel; Robert Fisher-Fleming; Eugene J. Hogue HortScience 1995. doi:10.21273/hortsci.30.5.988

Other claims from this paper (11)

Observation Optimal pear fruit diameter was 6 to 7.5 cm.
Observation Some pear fruit were rated too large.
Observation Bright yellow pear skin was rated ideal.
Observation Green or red pear skin was rated less favorably.
Observation A pyriform shape with length to diameter ratio 1.44 to 1.48 was optimal.
Observation Round or very elongated pear fruit were considered undesirable.
Observation Optimal measured pear firmness was 27 to 30 N.
Association Perceived juiciness declined linearly with measured firmness.
Observation Firmness of 18 to 22 N corresponded to an ideal juiciness rating.
Observation Acceptable soluble solids concentrations varied by year and ranged from 13.6% to 17.2%.
Method / resource The SSC to titratable acidity ratio was a useful fruit quality indicator.

Mechanismauthor interpretationoriginal resultmeasured

Claim · model-written summary

Fruit firmness was described as polygenic and dependent on pericarp, epidermis and flesh firmness.

Taxon: TomatoSolanum lycopersicume0
Outcome: fruit firmnesse0
Qualifier: pericarp thickness, firmness of epidermis and firmness of flashe0

Verbatim

e0
“Tomato fruit firmness is a polygenetic trait and depends on firmness components pericarp thickness, firmness of epidermis and firmness of flash.”
✓ located verbatim in the source · abstract, characters 0–144

Title

The incorporation gene of tomato fruit firmness (Lycopersicon esculentum Mill.)

Zdravković Jasmina; Marković Živoslav; Mijatović Mirjana; et al. DOAJ (DOAJ: Directory of Open Access Journals) 2009

Other claims from this paper (6)

Associationobservedoriginal resultmeasured

Claim · model-written summary

Sensory firmness correlated with rheological pulp firmness.

Taxon: dessert bananasMusa acuminatat0
Outcome: Firmnesse0
Comparator: rheological pulp firmnesse0

Not reportedDirection

Verbatim

e0
“Firmness and sourness were correlated with rheological pulp firmness and titratable acidity respectively.”
✓ located verbatim in the source · abstract, characters 1000–1105

t0
“dessert bananas”
✓ located verbatim in the source · title, characters 61–76

Title

Sensory characterisation enabled the first classification of dessert bananas

Christophe Bugaud; Emeline Deverge; Marie‐Odette Daribo; et al. Journal of the Science of Food and Agriculture 2011. doi:10.1002/jsfa.4270

Other claims from this paper (9)

Method / resource A vocabulary was defined for sensory traits of dessert bananas.
Observation The 17 cultivars fell into five sensory clusters differing mainly in sourness and sweetness.
Observation The Cavendish cluster had lowest sourness and highest sweetness and banana flavour scores.
Observation The second cluster was sourest and firmest and had the highest chemical flavour score.
Observation The third cluster had the highest melting score.
Observation The fourth cluster had the highest mealiness, astringency, grassy odour and flavour scores.
Observation The fifth cluster balanced sourness and sweetness and had the highest heterogeneous texture score.
Association Sensory sourness correlated with titratable acidity.
Recommendation The sensory clusters and hedonic data may help breeders select banana hybrids.

Associationobservedoriginal resultmeasured

Claim · model-written summary

Instrumental firmness correlated with sensory firmness.

Taxon: sweet potatoIpomoea batatast0
Outcome: instrumental firmnesse0
Comparator: sensory firmnesse0

Not reportedDirection

Verbatim

e0
“instrumental firmness with sensory firmness”
✓ located verbatim in the source · abstract, characters 1032–1075

t0
“sweet potato”
✓ located verbatim in the source · title, characters 107–119

Title

The use of sensory attributes, sugar content, instrumental data and consumer acceptability in selection of sweet potato varieties

Sunette M Laurie; Mieke Faber; Frikkie J Calitz; et al. Journal of the Science of Food and Agriculture 2012. doi:10.1002/jsfa.5932

Other claims from this paper (12)

Observation Cream-fleshed varieties had more yellow-green colour and sweet potato-like flavour.
Observation Cream-fleshed varieties had less graininess.
Observation Orange-fleshed varieties had more pumpkin-like flavour, orange colour and discolouration.
Observation Orange-fleshed varieties had higher sucrose content.
Association The most accepted varieties were associated with sweet flavour, dry mass and maltose content.
Association The least accepted varieties were associated with wateriness.
Association Sensory yellow and orange correlated with instrument colour measures.
Association Dry mass correlated with sensory wateriness.
Association Maltose content correlated with sensory sweet and sweet potato-like flavour.
Observation Varieties clustered into three groups.
Association Consumer acceptability correlated with maltose content, dry mass and sweet flavour.
Method / resource Chemical and instrumental measurements were identified as useful for varietal development.

Method / resourceobservedoriginal resultmeasured

Claim · model-written summary

Destructive firmness poorly predicted nondestructive firmness.

Taxon: clingstone peachese0
Outcome: not a good predictor of nondestructive firmnesse0
Comparator: Destructive firmnesse0

Verbatim

e0
“Destructive firmness was not a good predictor of nondestructive firmness in clingstone peaches.”
✓ located verbatim in the source · abstract, characters 632–727

Title

Predicting Pitting Damage During Processing in Californian Clingstone Peaches Using Color and Firmness Measurements

C. H. Crisosto; C. Valero; D. C. Slaughter Applied Engineering in Agriculture 2007. doi:10.13031/2013.22598

Other claims from this paper (6)

Method / resource Nondestructive and destructive firmness measures had about 17% variation across three cheek locations.
Association Both firmness measures were inversely related to pitting damage, with r2 from 0.70 to 0.83.
Method / resource Nondestructive firmness classified peach damage susceptibility with 75.2% accuracy.
Method / resource Destructive firmness classified peach damage susceptibility with 81.7% accuracy.
Method / resource Peach skin color poorly predicted flesh color.
Method / resource Flesh color poorly predicted mechanical pitting damage potential.

Associationobservedoriginal resultmeasured

Claim · model-written summary

The firmness temperature coefficient depended on flesh firmness.

Taxon: kiwifruitActinidia deliciosae0
Outcome: firmness temperature coefficiente0
Comparator: flesh firmnesse0

Not reportedDirection

Verbatim

e0
“the firmness temperature coefficient (k ft , %/°C, a measure of the percentage change in firmness caused by a given temperature change) of kiwifruit was itself shown to be a function of flesh firmness”
✓ located verbatim in the source · abstract, characters 586–786

Title

Firmness‐temperature coefficient of kiwifruit

Peter B. Jeffery; Nigel H. Banks New Zealand Journal of Crop and Horticultural Science 1994. doi:10.1080/01140671.1994.9513811