Abstract
A study was conducted in order to examine the efficacy of hot water treatment (HWT) at 98°C for 30 seconds and 55°C for 12 min. and its combination with oxalic acid (OA) at 0.25 and 10% for 15 min. at room temperature. The control fruits were kept untreated under the same conditions. The fruits were analyzed for physico-chemical characteristics at every one day interval. Combined treatments of HWT (55°C, 12 min) and OA (10%, 15 min.) followed by HWT (98°C, 30 sec) and OA (10%, 15 min.) recorded significantly the lowest level of browning and spoilage loss, and have registered highest marketability percentage, TSS, ascorbic acid content and titratable acidity. However, results suggest that treatment with HWT (55°C, 12 min.) + OA (10%, 15 min.) was most effective in preserving the physiological changes and enhancing quality of litchi fruit.
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Claims 7
Claim · model-written summary
Combined HWT and OA regimes produced the lowest browning.
- Treatment
- HWT (55°C, 12 min) and OA (10%, 15 min.)e0
- Outcome
- browninge0
- Direction
- loweste0
- Comparator
- control fruitse1
LitchiOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Combined treatments of HWT (55°C, 12 min) and OA (10%, 15 min.) followed by HWT (98°C, 30 sec) and OA (10%, 15 min.) recorded significantly the lowest level of browning and spoilage loss”
t0“litchi fruit”
e1“The control fruits were kept untreated under the same conditions.”
Claim · model-written summary
Combined HWT and OA regimes produced the lowest spoilage loss.
- Treatment
- HWT (55°C, 12 min) and OA (10%, 15 min.)e0
- Outcome
- spoilage losse0
- Direction
- loweste0
- Comparator
- control fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Combined treatments of HWT (55°C, 12 min) and OA (10%, 15 min.) followed by HWT (98°C, 30 sec) and OA (10%, 15 min.) recorded significantly the lowest level of browning and spoilage loss”
t0“litchi fruit”
e1“The control fruits were kept untreated under the same conditions.”
Claim · model-written summary
Combined HWT and OA regimes yielded the highest marketability percentage.
- Treatment
- HWT (55°C, 12 min) and OA (10%, 15 min.)e1
- Outcome
- marketability percentagee0
- Direction
- higheste0
- Comparator
- control fruitse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“have registered highest marketability percentage, TSS, ascorbic acid content and titratable acidity”
t0“litchi fruit”
e1“Combined treatments of HWT (55°C, 12 min) and OA (10%, 15 min.)”
e2“The control fruits were kept untreated under the same conditions.”
Claim · model-written summary
Combined HWT and OA regimes yielded the highest TSS.
- Treatment
- HWT (55°C, 12 min) and OA (10%, 15 min.)e1
- Outcome
- TSSe0
- Direction
- higheste0
- Comparator
- control fruitse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“have registered highest marketability percentage, TSS, ascorbic acid content and titratable acidity”
t0“litchi fruit”
e1“Combined treatments of HWT (55°C, 12 min) and OA (10%, 15 min.)”
e2“The control fruits were kept untreated under the same conditions.”
Claim · model-written summary
Combined HWT and OA regimes yielded the highest ascorbic acid content.
- Treatment
- HWT (55°C, 12 min) and OA (10%, 15 min.)e1
- Outcome
- ascorbic acid contente0
- Direction
- higheste0
- Comparator
- control fruitse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“have registered highest marketability percentage, TSS, ascorbic acid content and titratable acidity”
t0“litchi fruit”
e1“Combined treatments of HWT (55°C, 12 min) and OA (10%, 15 min.)”
e2“The control fruits were kept untreated under the same conditions.”
Claim · model-written summary
Combined HWT and OA regimes yielded the highest titratable acidity.
- Treatment
- HWT (55°C, 12 min) and OA (10%, 15 min.)e1
- Outcome
- titratable aciditye0
- Direction
- higheste0
- Comparator
- control fruitse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“have registered highest marketability percentage, TSS, ascorbic acid content and titratable acidity”
t0“litchi fruit”
e1“Combined treatments of HWT (55°C, 12 min) and OA (10%, 15 min.)”
e2“The control fruits were kept untreated under the same conditions.”
Claim · model-written summary
HWT at 55°C for 12 min plus OA at 10% for 15 min was considered most effective for preserving fruit quality.
- Treatment
- HWT (55°C, 12 min.) + OA (10%, 15 min.)e0
- Outcome
- preserving the physiological changes and enhancing quality of litchi fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treatment with HWT (55°C, 12 min.) + OA (10%, 15 min.) was most effective in preserving the physiological changes and enhancing quality of litchi fruit”
t0“litchi fruit”
The same questions in other papers
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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.