Abstract
Tomato fruits were harvested at the accurate stage of maturity age and stored inside the zero energy cool chamber (ZECC) which has a shelf-life of only about 7 days at ambient temperature (25℃). Storing tomato inside the ZECC could be a practical technique at farmer's field to extend storage life by reducing the quality degradation. Physiological loss in weight (PLW) was faster for fruits held at ambient temperature. Weight loss during the storage at ambient temperature was 5.4%, but untreated fruits at ZECC over the same period showed a 2.6% loss. Although soluble solids increased over the storage period, there were no significant differences between ZECC and ambient temperature. However effect of hot water treatment (60℃ for 3 minutes) on quality of tomatoes was clearly visible by increasing storage life up to 29 days. It reduced weight loss and decay, inhibited color development and maintained firmness of tomatoes but had no effect on total content of soluble solids and pH level. Hot water treatment slightly reduced the mold growth of tomatoes stored inside ZECC.
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The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 12
Claim · model-written summary
Physiological weight loss of tomato was faster for fruits held at ambient temperature.
- Taxon
- tomato
Solanum lycopersicumt0 - Treatment
- ambient temperaturee1
- Outcome
- Physiological loss in weight (PLW)e1
- Direction
- fastere1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Storage behavior of tomato”
e1“Physiological loss in weight (PLW) was faster for fruits held at ambient temperature”
Claim · model-written summary
Tomato fruit weight loss at ambient temperature was 5.4% over storage.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- storage at ambient temperaturee2
- Outcome
- Weight losse2
- Value
- 5.4%e2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Storage behavior of tomato”
e2“Weight loss during the storage at ambient temperature was 5.4%”
Claim · model-written summary
Untreated tomato fruits stored in the ZECC lost 2.6% weight over the same period.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- Weight losse2
- Value
- 2.6%e3
- Setting
- ZECCe3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Storage behavior of tomato”
e2“Weight loss during the storage at ambient temperature was 5.4%”
e3“but untreated fruits at ZECC over the same period showed a 2.6% loss”
Claim · model-written summary
Soluble solids of tomato increased over the storage period.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- soluble solidse4
- Direction
- increasede4
- Qualifier
- over the storage periode4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Storage behavior of tomato”
e4“Although soluble solids increased over the storage period, there were no significant differences between ZECC and ambient temperature”
Claim · model-written summary
Soluble solids of tomato did not differ significantly between ZECC and ambient temperature storage.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- ZECCe4
- Outcome
- soluble solidse4
- Direction
- no significant differencese4
- Comparator
- ambient temperaturee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Storage behavior of tomato”
e4“Although soluble solids increased over the storage period, there were no significant differences between ZECC and ambient temperature”
Claim · model-written summary
Hot water treatment of tomato increased storage life up to 29 days.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- hot water treatment (60℃ for 3 minutes)e5
- Outcome
- storage lifee5
- Direction
- increasinge5
- Value
- up to 29 dayse5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Storage behavior of tomato”
e5“effect of hot water treatment (60℃ for 3 minutes) on quality of tomatoes was clearly visible by increasing storage life up to 29 days”
Claim · model-written summary
Hot water treatment reduced weight loss and decay of tomato.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- hot water treatmente5
- Outcome
- weight loss and decaye6
- Direction
- reducede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Storage behavior of tomato”
e5“effect of hot water treatment (60℃ for 3 minutes) on quality of tomatoes was clearly visible by increasing storage life up to 29 days”
e6“It reduced weight loss and decay, inhibited color development and maintained firmness of tomatoes but had no effect on total content of soluble solids and pH level”
Claim · model-written summary
Hot water treatment inhibited colour development of tomato.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- hot water treatmente5
- Outcome
- color developmente6
- Direction
- inhibitede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Storage behavior of tomato”
e5“effect of hot water treatment (60℃ for 3 minutes) on quality of tomatoes was clearly visible by increasing storage life up to 29 days”
e6“It reduced weight loss and decay, inhibited color development and maintained firmness of tomatoes but had no effect on total content of soluble solids and pH level”
Claim · model-written summary
Hot water treatment maintained firmness of tomato.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- hot water treatmente5
- Outcome
- firmnesse6
- Direction
- maintainede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Storage behavior of tomato”
e5“effect of hot water treatment (60℃ for 3 minutes) on quality of tomatoes was clearly visible by increasing storage life up to 29 days”
e6“It reduced weight loss and decay, inhibited color development and maintained firmness of tomatoes but had no effect on total content of soluble solids and pH level”
Claim · model-written summary
Hot water treatment had no effect on total soluble solids content and pH of tomato.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- hot water treatmente5
- Outcome
- total content of soluble solids and pH levele6
- Direction
- no effecte6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Storage behavior of tomato”
e5“effect of hot water treatment (60℃ for 3 minutes) on quality of tomatoes was clearly visible by increasing storage life up to 29 days”
e6“It reduced weight loss and decay, inhibited color development and maintained firmness of tomatoes but had no effect on total content of soluble solids and pH level”
Claim · model-written summary
Hot water treatment slightly reduced mold growth on tomatoes stored inside the ZECC.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- Hot water treatmente7
- Outcome
- mold growthe7
- Direction
- reducede7
- Qualifier
- slightlye7
- Setting
- ZECCe7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Storage behavior of tomato”
e7“Hot water treatment slightly reduced the mold growth of tomatoes stored inside ZECC”
Claim · model-written summary
Storing tomato inside the ZECC could be a practical farm technique to extend storage life.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- Storing tomato inside the ZECCe1
- Outcome
- extend storage lifee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Storage behavior of tomato”
e1“Storing tomato inside the ZECC could be a practical technique at farmer's field to extend storage life by reducing the quality degradation”
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