Abstract
Studies were conducted to find out the effect of hot water treatment and a biocontrol agent (Debaryomyces hansenii) on shelf life and quality of peach cv. Shan-e-Punjab. The fruits were harvested at physiological mature stage and were either given hot water treatment (HWT) at 50°C for 3 minutes, and treated with D. hansenii, or HWT + D. hansenii. Fruits under control were not given any treatment. Treated fruits were air-dried, packed in 1.0% perforated HDPE film of 200 gauge and kept at ambient and cold storage conditions (5±2°C, 90–95% RH). Physiological loss in weight (PLW) and fruit decay (%) increased and the acidity decreased continuously during the storage. Maximum rotting was observed in fruits under control, whereas, remarkably very less rotting was observed in D. hansenii treated fruits at 7 days of storage under ambient conditions. In cold storage, synergistic and significant effect of both the treatments was observed even up to 35 days of storage. TSS increased upto 3 days in all the treatments, but it declined at ambient conditions afterwards. Maximum TSS and total sugars content were observed in fruits treated with HWT + D. hansenii and kept in cold storage. TSS/acid ratio increased continuously with the duration of storage. Thus, hot water treatment and biocontrol agent saved the fruits from post-harvest decay and maintained the quality of fruits for a longer period.
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Claims 9
Claim · model-written summary
Weight loss and decay increased while acidity decreased during storage.
- Taxon
- peach
Prunus persicat0 - Outcome
- Physiological loss in weight (PLW) and fruit decay (%)e0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Physiological loss in weight (PLW) and fruit decay (%) increased and the acidity decreased continuously during the storage.”
t0“peach”
Claim · model-written summary
Acidity decreased during storage.
- Taxon
- peachPrunus persicat0
- Outcome
- aciditye0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the acidity decreased continuously during the storage.”
t0“peach”
Claim · model-written summary
Control fruit had the most rotting.
- Taxon
- peachPrunus persicat0
- Outcome
- rottinge0
- Direction
- Maximume0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Maximum rotting was observed in fruits under control”
t0“peach”
Claim · model-written summary
D. hansenii treated fruits had very little rotting after seven ambient days.
- Taxon
- peachPrunus persicat0
- Treatment
- D. hansenii treatede0
- Interactor
- D. hansenii
.jpg?width=60)
Debaryomyces hanseniie0biocontrol_agent - Outcome
- rottinge0
- Direction
- very lesse0
- Qualifier
- 7 days of storagee0
- Setting
- ambient conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“remarkably very less rotting was observed in D. hansenii treated fruits at 7 days of storage under ambient conditions”
t0“peach”
Claim · model-written summary
The combined treatments had a significant synergistic effect in cold storage through day 35.
- Taxon
- peachPrunus persicat0
- Treatment
- both the treatmentse0
- Outcome
- synergistic and significant effecte0
- Qualifier
- up to 35 days of storagee0
- Setting
- cold storagee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In cold storage, synergistic and significant effect of both the treatments was observed even up to 35 days of storage.”
t0“peach”
Claim · model-written summary
TSS rose through three days then declined at ambient conditions.
- Taxon
- peachPrunus persicat0
- Outcome
- TSSe0
- Direction
- increasede0
- Qualifier
- upto 3 days in all the treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TSS increased upto 3 days in all the treatments, but it declined at ambient conditions afterwards.”
t0“peach”
Claim · model-written summary
TSS declined after day three at ambient conditions.
- Taxon
- peachPrunus persicat0
- Outcome
- TSSe0
- Direction
- declinede0
- Qualifier
- afterwardse0
- Setting
- ambient conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TSS increased upto 3 days in all the treatments, but it declined at ambient conditions afterwards.”
t0“peach”
Claim · model-written summary
The combined treatment in cold storage gave maximum TSS and total sugars.
- Taxon
- peachPrunus persicat0
- Treatment
- HWT + D. hanseniie0
- Interactor
- D. hanseniiDebaryomyces hanseniie0biocontrol_agent
- Outcome
- TSS and total sugars contente0
- Direction
- Maximume0
- Setting
- cold storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Maximum TSS and total sugars content were observed in fruits treated with HWT + D. hansenii and kept in cold storage.”
t0“peach”
Claim · model-written summary
TSS/acid ratio increased throughout storage.
- Taxon
- peachPrunus persicat0
- Outcome
- TSS/acid ratioe0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TSS/acid ratio increased continuously with the duration of storage.”
t0“peach”
The same questions in other papers
Debaryomyces hansenii · disease · Prunus persica (peach)Results agree
1 paper in the same direction as this paper
- positive
heat · quality: sugar starch · Prunus persica (peach)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
2 papers more in this group
See all 6 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.