Abstract
The effect of salicylic acid (SA) treatment at different concentrations on fungal decay and some quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions were studied. Results experiment showed that SA at all applied concentrations inhibited grey mould growth. The SA application significantly decreased weight loss percentage and increased life storage fruits. Also, SA positively affected on postharvest quality factors including total soluble solids (TSS), titratable acidity (TA), antioxidant, ascorbic acid and pH value. It was observed that treated fruits with SA at concentration 5 mM had the highest TSS, TA, ascorbic acid and antioxidant content and it had the lowest decay and acidity. Thus, these results showed that SA has strong impact on postharvest decay and fruit quality of kiwi fruit.
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Claims 8
Claim · model-written summary
SA at all applied concentrations inhibited grey mould growth on kiwi fruit.
- Taxon
- kiwi fruit
Actinidia deliciosae0 - Material
- Actinidia deliciosa var. Haywarde0
- Treatment
- SA at all applied concentrationse1
- Interactor
- grey moulde1pathogen
- Outcome
- grey mould growthe1
- Direction
- inhibitede1
- Setting
- postharvest conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions”
e1“SA at all applied concentrations inhibited grey mould growth”
Claim · model-written summary
The SA application significantly decreased postharvest weight loss percentage of kiwi fruit.
- Taxon
- kiwi fruitActinidia deliciosae0
- Material
- Actinidia deliciosa var. Haywarde0
- Treatment
- SA applicatione2
- Outcome
- weight loss percentagee2
- Direction
- decreasede2
- Setting
- postharvest conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions”
e2“The SA application significantly decreased weight loss percentage and increased life storage fruits”
Claim · model-written summary
The SA application increased life storage of kiwi fruit.
- Taxon
- kiwi fruitActinidia deliciosae0
- Material
- Actinidia deliciosa var. Haywarde0
- Treatment
- SA applicatione2
- Outcome
- life storagee2
- Direction
- increasede2
- Setting
- postharvest conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions”
e2“The SA application significantly decreased weight loss percentage and increased life storage fruits”
Claim · model-written summary
SA positively affected total soluble solids, titratable acidity and antioxidant of postharvest kiwi fruit.
- Taxon
- kiwi fruitActinidia deliciosae0
- Material
- Actinidia deliciosa var. Haywarde0
- Treatment
- SAe3
- Outcome
- total soluble solids (TSS), titratable acidity (TA), antioxidante3
- Direction
- positively affectede3
- Setting
- postharvest conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions”
e3“SA positively affected on postharvest quality factors including total soluble solids (TSS), titratable acidity (TA), antioxidant, ascorbic acid and pH value”
Claim · model-written summary
SA positively affected ascorbic acid and pH value of postharvest kiwi fruit.
- Taxon
- kiwi fruitActinidia deliciosae0
- Material
- Actinidia deliciosa var. Haywarde0
- Treatment
- SAe3
- Outcome
- ascorbic acid and pH valuee3
- Direction
- positively affectede3
- Setting
- postharvest conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions”
e3“SA positively affected on postharvest quality factors including total soluble solids (TSS), titratable acidity (TA), antioxidant, ascorbic acid and pH value”
Claim · model-written summary
SA at 5 mM gave kiwi fruit the highest TSS, TA, ascorbic acid and antioxidant content.
- Taxon
- kiwi fruitActinidia deliciosae0
- Material
- Actinidia deliciosa var. Haywarde0
- Treatment
- SA at concentration 5 mMe4
- Outcome
- TSS, TA, ascorbic acid and antioxidant contente4
- Direction
- higheste4
- Setting
- postharvest conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions”
e4“It was observed that treated fruits with SA at concentration 5 mM had the highest TSS, TA, ascorbic acid and antioxidant content and it had the lowest decay and acidity”
Claim · model-written summary
SA at 5 mM gave kiwi fruit the lowest decay.
- Taxon
- kiwi fruitActinidia deliciosae0
- Material
- Actinidia deliciosa var. Haywarde0
- Treatment
- SA at concentration 5 mMe4
- Outcome
- decaye5
- Direction
- loweste5
- Setting
- postharvest conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions”
e4“It was observed that treated fruits with SA at concentration 5 mM had the highest TSS, TA, ascorbic acid and antioxidant content and it had the lowest decay and acidity”
e5“it had the lowest decay and acidity”
Claim · model-written summary
SA at 5 mM gave kiwi fruit the lowest acidity.
- Taxon
- kiwi fruitActinidia deliciosae0
- Material
- Actinidia deliciosa var. Haywarde0
- Treatment
- SA at concentration 5 mMe4
- Outcome
- aciditye5
- Direction
- loweste5
- Setting
- postharvest conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality factors of kiwi fruit (Actinidia deliciosa var. Hayward) in postharvest conditions”
e4“It was observed that treated fruits with SA at concentration 5 mM had the highest TSS, TA, ascorbic acid and antioxidant content and it had the lowest decay and acidity”
e5“it had the lowest decay and acidity”
The same questions in other papers
salicylic acid · quality: phytochemicals · Actinidia deliciosa (kiwifruit)Positive and negative results
1 in the opposite direction
- no effect
salicylic acid · disease · Actinidia deliciosa (kiwifruit)Results agree
1 paper in the same direction as this paper
- positive
salicylic acid · quality: postharvest · Actinidia deliciosa (kiwifruit)Results agree
2 papers in the same direction as this paper
- 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.