Abstract
oC + 2 o C in a refrigerator for 24 days with 6 day interval between different removals. The results obtained from physico-chemical analysis showed decrease in firmness (111.67-12.67gf) and increase in browning (1.19-1.93nm) of guava slices compared to control with the passage of storage interval. Moreover, scores in taste (7.33-1.00), flavour (7.331.00), colour (7.50-1.00) and texture (7.67-1.00) of guava slices was also decreased with respect to interaction of treatments and storage period. Calcium chloride @ 2.7% showed significantly higher stability than other concentrations of calcium chloride and calcium lactate in delaying firmness and browning of fresh-cut guava slices along with maintaining their organoleptic properties for longer storage period. However, calcium chloride imparted undesirable bitterness to fresh-cut guava slices at the concentration of 3.6%. Based on the overall quality performance, 2.7% calcium chloride and 3.6% calcium lactate exhibited better results than other concentrations and control with storage life of 8 days at 5 o C + 2 o C.
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Claims 11
Claim · model-written summary
Guava firmness decreased over storage from 111.67 to 12.67 gf.
- Taxon
- guava
Psidium guajavae0 - Outcome
- firmnesse0
- Direction
- decreasee0
- Value
- 111.67-12.67gfe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in firmness (111.67-12.67gf) and increase in browning (1.19-1.93nm) of guava slices compared to control with the passage of storage interval.”
Claim · model-written summary
Guava browning increased over storage from 1.19 to 1.93 nm.
- Taxon
- guavaPsidium guajavae0
- Outcome
- browninge0
- Direction
- increasee0
- Value
- 1.19-1.93nme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“decrease in firmness (111.67-12.67gf) and increase in browning (1.19-1.93nm) of guava slices compared to control with the passage of storage interval.”
Claim · model-written summary
Taste, flavour and colour scores declined with treatment and storage time.
- Taxon
- guavaPsidium guajavae0
- Outcome
- scores in tastee0
- Direction
- decreasede0
- Value
- 7.33-1.00e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“scores in taste (7.33-1.00), flavour (7.331.00), colour (7.50-1.00) and texture (7.67-1.00) of guava slices was also decreased with respect to interaction of treatments and storage period.”
Claim · model-written summary
Flavour score declined over storage.
- Taxon
- guavaPsidium guajavae0
- Outcome
- flavoure0
- Direction
- decreasede0
- Value
- 7.331.00e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“flavour (7.331.00), colour (7.50-1.00) and texture (7.67-1.00) of guava slices was also decreased with respect to interaction of treatments and storage period.”
Claim · model-written summary
Colour score declined over storage.
- Taxon
- guavaPsidium guajavae0
- Outcome
- coloure0
- Direction
- decreasede0
- Value
- 7.50-1.00e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“colour (7.50-1.00) and texture (7.67-1.00) of guava slices was also decreased with respect to interaction of treatments and storage period.”
Claim · model-written summary
Texture score declined over storage.
- Taxon
- guavaPsidium guajavae0
- Outcome
- texturee0
- Direction
- decreasede0
- Value
- 7.67-1.00e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“texture (7.67-1.00) of guava slices was also decreased with respect to interaction of treatments and storage period.”
Claim · model-written summary
Calcium chloride at 2.7% better maintained firmness and delayed browning than other salt concentrations.
- Taxon
- guavaPsidium guajavae0
- Treatment
- Calcium chloride @ 2.7%e0
- Outcome
- firmness and browninge0
- Direction
- highere0
- Comparator
- other concentrations of calcium chloride and calcium lactatee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Calcium chloride @ 2.7% showed significantly higher stability than other concentrations of calcium chloride and calcium lactate in delaying firmness and browning of fresh-cut guava slices”
Claim · model-written summary
Calcium chloride at 2.7% maintained organoleptic properties longer.
- Taxon
- guavaPsidium guajavae0
- Treatment
- Calcium chloride @ 2.7%e0
- Outcome
- organoleptic propertiese0
- Direction
- longere0
- Comparator
- other concentrations of calcium chloride and calcium lactatee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Calcium chloride @ 2.7% showed significantly higher stability than other concentrations of calcium chloride and calcium lactate in delaying firmness and browning of fresh-cut guava slices along with maintaining their organoleptic properties for longer storage period.”
Claim · model-written summary
Calcium chloride at 3.6% imparted bitterness to guava slices.
- Taxon
- guavaPsidium guajavae0
- Treatment
- calcium chloridee0
- Outcome
- undesirable bitternesse0
- Value
- 3.6%e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“calcium chloride imparted undesirable bitterness to fresh-cut guava slices at the concentration of 3.6%.”
Claim · model-written summary
Calcium chloride at 2.7% gave better overall quality and eight-day shelf life than other concentrations and control.
- Taxon
- guavaPsidium guajavat0
- Treatment
- 2.7% calcium chloridee0
- Outcome
- storage lifee0
- Direction
- bettere0
- Value
- 8 dayse0
- Comparator
- other concentrations and controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“2.7% calcium chloride and 3.6% calcium lactate exhibited better results than other concentrations and control with storage life of 8 days at 5 o C + 2 o C.”
t0“GUAVA”
Claim · model-written summary
Calcium lactate at 3.6% gave better overall quality and eight-day shelf life than other concentrations and control.
- Taxon
- GUAVAPsidium guajavat0
- Treatment
- 3.6% calcium lactatee0
- Outcome
- storage lifee0
- Direction
- bettere0
- Value
- 8 dayse0
- Comparator
- other concentrations and controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“2.7% calcium chloride and 3.6% calcium lactate exhibited better results than other concentrations and control with storage life of 8 days at 5 o C + 2 o C.”
t0“GUAVA”
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calcium chloride dihydrate · disease · Psidium guajava (guava)Results agree
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See all 5 papers →calcium chloride dihydrate · quality: postharvest · Psidium guajava (guava)Results agree
11 papers in the same direction as this paper
- positive
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See all 12 papers →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.