Abstract
BAL, E. and S. CELIK, 2010. The effects of postharvest treatments of salicylic acid and potassium permanganate on the storage of kiwifruit. Bulg. J. Agric. Sci., 16: 576-584 Kiwifruit (Actinidia deliciosa cv. Hayward) was used to investigate the effects of salicylic acid (0.5 mM, 1 mM) and potassium permanganate treatments on fruit quality and storage life during storage for two years. After treatments, kiwifruits were stored in MAP at 0°C with 85-95% RH for 200 days. At certain intervals, samples were collected from each treatment for physical and chemical analysis (e.g. flesh firmness, total soluble solids, titratable acid, total chlorophyll content, ascorbic acid content, reduction sugar content and degustation test). Salicylic acid treatment has been found to delay the ripening of kiwifruits. In salicylic acid and salicylic acid with potassium permanganate treated fruits, fruit softening, titratable acids, total chlorophyll concentration, ascorbic acid content decreased and total soluble solid, reducing sugar content and degustation test score increased slowly than control fruits during storage. Control fruits decreased faster than other treatments. At end of the 200 days in both years, in these treatments were also found moderate (marketable) in taste assessment.
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Claims 5
Claim · model-written summary
Salicylic acid treatment delayed ripening of kiwifruit.
- Taxon
- Actinidia deliciosa
Actinidia deliciosae1 - Material
- cv. Haywarde1
- Treatment
- salicylic acide2
- Outcome
- ripeninge2
- Direction
- delaye2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Kiwifruit (Actinidia deliciosa cv. Hayward) was used to investigate the effects of salicylic acid (0.5 mM, 1 mM) and potassium permanganate treatments on fruit quality and storage life during storage for two years”
e2“Salicylic acid treatment has been found to delay the ripening of kiwifruits”
Claim · model-written summary
Salicylic acid treatments slowed the decrease of fruit softening, titratable acids and total chlorophyll concentration relative to control fruits during storage.
- Taxon
- Actinidia deliciosaActinidia deliciosae1
- Treatment
- salicylic acide3
- Outcome
- fruit softening, titratable acids, total chlorophyll concentratione3
- Direction
- decreasede3
- Comparator
- control fruitse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Kiwifruit (Actinidia deliciosa cv. Hayward) was used to investigate the effects of salicylic acid (0.5 mM, 1 mM) and potassium permanganate treatments on fruit quality and storage life during storage for two years”
e3“In salicylic acid and salicylic acid with potassium permanganate treated fruits, fruit softening, titratable acids, total chlorophyll concentration, ascorbic acid content decreased and total soluble solid, reducing sugar content and degustation test score increased slowly than control fruits during storage”
Claim · model-written summary
Salicylic acid treatments slowed the decrease of ascorbic acid content relative to control fruits during storage.
- Taxon
- Actinidia deliciosaActinidia deliciosae1
- Treatment
- salicylic acide3
- Outcome
- ascorbic acid contente3
- Direction
- decreasede3
- Comparator
- control fruitse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Kiwifruit (Actinidia deliciosa cv. Hayward) was used to investigate the effects of salicylic acid (0.5 mM, 1 mM) and potassium permanganate treatments on fruit quality and storage life during storage for two years”
e3“In salicylic acid and salicylic acid with potassium permanganate treated fruits, fruit softening, titratable acids, total chlorophyll concentration, ascorbic acid content decreased and total soluble solid, reducing sugar content and degustation test score increased slowly than control fruits during storage”
Claim · model-written summary
Salicylic acid treatments slowed the increase of total soluble solids, reducing sugar content and degustation test score relative to control fruits during storage.
- Taxon
- Actinidia deliciosaActinidia deliciosae1
- Treatment
- salicylic acide3
- Outcome
- total soluble solid, reducing sugar content and degustation test scoree3
- Direction
- increasede3
- Comparator
- control fruitse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Kiwifruit (Actinidia deliciosa cv. Hayward) was used to investigate the effects of salicylic acid (0.5 mM, 1 mM) and potassium permanganate treatments on fruit quality and storage life during storage for two years”
e3“In salicylic acid and salicylic acid with potassium permanganate treated fruits, fruit softening, titratable acids, total chlorophyll concentration, ascorbic acid content decreased and total soluble solid, reducing sugar content and degustation test score increased slowly than control fruits during storage”
Claim · model-written summary
Salicylic acid-treated kiwifruit were rated moderate (marketable) in taste assessment at the end of 200 days.
- Taxon
- Actinidia deliciosaActinidia deliciosae1
- Outcome
- taste assessmente4
- Value
- moderate (marketable)e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Kiwifruit (Actinidia deliciosa cv. Hayward) was used to investigate the effects of salicylic acid (0.5 mM, 1 mM) and potassium permanganate treatments on fruit quality and storage life during storage for two years”
e4“At end of the 200 days in both years, in these treatments were also found moderate (marketable) in taste assessment”
The same questions in other papers
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.