Abstract
Texture degradation and color fading of frozen strawberries consider to be a serious problem affect their quality. Therefore, in the present study the fresh strawberry immersed in various concentrations of citric acid and calcium lactate alone or in combination for 5 min. and kept at low temperature (5 °C) for overnight before freezing or frozen directly for controlling these defects. The obtained results declared that pretreatment with citric acid dip obviously enhanced the retention of ascorbic acid and total anthocyanins content and lowered the browning index while Calcium lactate maintained the texture by reducing the drip loss and increasing the firmness after thawing. The precooling treatment did not show any enhancer affect in the quality indices of frozen berries. Compared to the other treatments, the use of 0.4% citric acid – 1% Ca lactate combination dip achieved better quality attributes, including reduction in drip loss and enhancement of firmness, retention of ascorbic acid and anthocyanin content in addition to improving in color attributes.
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Claims 9
Claim · model-written summary
Citric acid pretreatment enhanced retention of ascorbic acid and anthocyanins in frozen strawberry.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- citric acid dipe0
- Outcome
- retention of ascorbic acid and total anthocyanins contente0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“pretreatment with citric acid dip obviously enhanced the retention of ascorbic acid and total anthocyanins content”
t0“strawberry”
Claim · model-written summary
Citric acid pretreatment lowered browning index.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- citric acid dipe0
- Outcome
- browning indexe0
- Direction
- lowerede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pretreatment with citric acid dip obviously enhanced the retention of ascorbic acid and total anthocyanins content and lowered the browning index”
t0“strawberry”
Claim · model-written summary
Calcium lactate reduced drip loss after thawing.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- Calcium lactatee0
- Outcome
- drip losse0
- Direction
- reducinge0
- Qualifier
- after thawinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Calcium lactate maintained the texture by reducing the drip loss and increasing the firmness after thawing”
t0“strawberry”
Claim · model-written summary
Calcium lactate increased firmness after thawing.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- Calcium lactatee0
- Outcome
- firmnesse0
- Direction
- increasinge0
- Qualifier
- after thawinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Calcium lactate maintained the texture by reducing the drip loss and increasing the firmness after thawing”
t0“strawberry”
Claim · model-written summary
Precooling did not enhance frozen berry quality indices.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- precooling treatmente0
- Outcome
- quality indices of frozen berriese0
- Direction
- did not show any enhancer affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The precooling treatment did not show any enhancer affect in the quality indices of frozen berries.”
t0“strawberry”
Claim · model-written summary
The combination dip reduced drip loss relative to other treatments.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- 0.4% citric acid – 1% Ca lactate combination dipe0
- Outcome
- drip losse0
- Direction
- reductione0
- Comparator
- the other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to the other treatments, the use of 0.4% citric acid – 1% Ca lactate combination dip achieved better quality attributes, including reduction in drip loss”
t0“strawberry”
Claim · model-written summary
The combination dip enhanced firmness relative to other treatments.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- 0.4% citric acid – 1% Ca lactate combination dipe0
- Outcome
- firmnesse0
- Direction
- enhancemente0
- Comparator
- the other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to the other treatments, the use of 0.4% citric acid – 1% Ca lactate combination dip achieved better quality attributes, including reduction in drip loss and enhancement of firmness”
t0“strawberry”
Claim · model-written summary
The combination dip improved retention of ascorbic acid and anthocyanin content.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- 0.4% citric acid – 1% Ca lactate combination dipe0
- Outcome
- retention of ascorbic acid and anthocyanin contente0
- Direction
- bettere0
- Comparator
- the other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to the other treatments, the use of 0.4% citric acid – 1% Ca lactate combination dip achieved better quality attributes, including reduction in drip loss and enhancement of firmness, retention of ascorbic acid and anthocyanin content”
t0“strawberry”
Claim · model-written summary
The combination dip improved color attributes.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- 0.4% citric acid – 1% Ca lactate combination dipe0
- Outcome
- color attributese0
- Direction
- improvinge0
- Comparator
- the other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to the other treatments, the use of 0.4% citric acid – 1% Ca lactate combination dip achieved better quality attributes, including reduction in drip loss and enhancement of firmness, retention of ascorbic acid and anthocyanin content in addition to improving in color attributes.”
t0“strawberry”
The same questions in other papers
calcium atom · quality: postharvest · Fragaria x ananassa (strawberry)Results differ
17 papers in the same direction as this paper · 4 in the opposite direction
- positive
- no effect
- no effect
18 papers more in this group
See all 22 papers →calcium atom · quality: phytochemicals · Fragaria x ananassa (strawberry)Positive and negative results
6 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
4 papers more in this group
See all 8 papers →lactate · quality: postharvest · Fragaria x ananassa (strawberry)Positive and negative results
6 papers in the same direction as this paper · 1 in the opposite direction
- positive
- no effect
- positive
4 papers more in this group
See all 8 papers →lactate · quality: phytochemicals · Fragaria x ananassa (strawberry)Results agree
1 paper in the same direction as this paper
- positive
citric acid · quality: postharvest · Fragaria x ananassa (strawberry)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
citric acid · disease · Fragaria x ananassa (strawberry)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
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.