Abstract
Pre-storage exposure of cucumbers (Cucumis sativus L. cv. Silor) with ultraviolet irradiation (UV-C) for 3, 5, 10 or 15 min reduced chilling injury until 10 days of storage at 5 degrees C. Electrolyte leakage (EL) of samples treated for 15 min with UV-C was lower than those of the other UV-C treatments and control samples at the 10(th) day of storage at 5 degrees C. The green col our of UV-C-treated cucumbers was maintained better during storage than that of the control samples, but differences among the treatments were not significant. Weight loss of cucumbers in all UV-C treatments was higher than in control at 5 degrees C, and also weight loss of cucumber at 5 degrees C was higher than at 10 degrees C due to chilling injury. Fruit firmness decreased in all treatments at 5 degrees C, but it remained high in samples at 10 degrees C. The results suggest that UV-C treatments could be a useful non-chemical method to delay chilling injury and deterioration of other quality characteristics of cucumber at 5 degrees C.
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Claims 8
Claim · model-written summary
UV-C exposures of 3, 5, 10 or 15 min reduced chilling injury through ten days at 5 degrees C.
- Taxon
- cucumbers
Cucumis sativuse0 - Material
- Silore0
- Treatment
- ultraviolet irradiation (UV-C) for 3, 5, 10 or 15 mine0
- Outcome
- chilling injurye0
- Direction
- reducede0
- Qualifier
- until 10 days of storage at 5 degrees Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pre-storage exposure of cucumbers (Cucumis sativus L. cv. Silor) with ultraviolet irradiation (UV-C) for 3, 5, 10 or 15 min reduced chilling injury until 10 days of storage at 5 degrees C.”
Claim · model-written summary
Fifteen minutes of UV-C gave lower electrolyte leakage than other UV-C exposures and controls on day ten at 5 degrees C.
- Taxon
- cucumbersCucumis sativust0
- Treatment
- 15 min with UV-Ce0
- Outcome
- Electrolyte leakagee0
- Direction
- lowere0
- Qualifier
- 10(th) day of storage at 5 degrees Ce0
- Comparator
- other UV-C treatments and control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Electrolyte leakage (EL) of samples treated for 15 min with UV-C was lower than those of the other UV-C treatments and control samples at the 10(th) day of storage at 5 degrees C.”
t0“cucumbers”
Claim · model-written summary
UV-C treated cucumbers retained green colour better than controls, without a significant difference.
- Taxon
- cucumbersCucumis sativuse0
- Treatment
- UV-C-treatede0
- Outcome
- green col oure0
- Direction
- maintained bettere0
- Comparator
- control samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The green col our of UV-C-treated cucumbers was maintained better during storage than that of the control samples, but differences among the treatments were not significant.”
Claim · model-written summary
All UV-C exposures increased cucumber weight loss relative to controls at 5 degrees C.
- Taxon
- cucumbersCucumis sativuse0
- Treatment
- all UV-C treatmentse0
- Outcome
- Weight losse0
- Direction
- highere0
- Comparator
- controle0
- Setting
- 5 degrees Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Weight loss of cucumbers in all UV-C treatments was higher than in control at 5 degrees C”
Claim · model-written summary
Cucumber weight loss was higher at 5 than 10 degrees C.
- Taxon
- cucumberCucumis sativuse0
- Treatment
- 5 degrees Ce0
- Outcome
- weight losse0
- Direction
- highere0
- Comparator
- 10 degrees Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“weight loss of cucumber at 5 degrees C was higher than at 10 degrees C due to chilling injury.”
Claim · model-written summary
Fruit firmness decreased in all treatments at 5 degrees C.
- Taxon
- cucumbersCucumis sativust0
- Outcome
- Fruit firmnesse0
- Direction
- decreasede0
- Setting
- 5 degrees Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit firmness decreased in all treatments at 5 degrees C”
t0“cucumbers”
Claim · model-written summary
Fruit firmness remained high at 10 degrees C.
- Taxon
- cucumbersCucumis sativust0
- Outcome
- it remained highe0
- Direction
- remained highe0
- Setting
- 10 degrees Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it remained high in samples at 10 degrees C.”
t0“cucumbers”
Claim · model-written summary
The authors suggest UV-C could delay chilling injury and deterioration of cucumber quality at 5 degrees C.
- Taxon
- cucumberCucumis sativuse0
- Treatment
- UV-C treatmentse0
- Outcome
- delay chilling injury and deterioration of other quality characteristicse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“UV-C treatments could be a useful non-chemical method to delay chilling injury and deterioration of other quality characteristics of cucumber at 5 degrees C.”
The same questions in other papers
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3 in the opposite direction
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2 papers more in this group
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See all 7 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.