Abstract
The quality changes in heat treated sweet orange fruit during storage at low temperature were evaluated by subjecting sweet orange fruit to heat treatment for 0 -20 minutes and storage at low temperature (5±1 °C) for 0-75 days. Low temperature storage for more than 30 days significantly increased the weight loss, surface pitting, disease incidence, TSS, TSS/Acid ratio. In contrast, acidity, reducing sugars and ascorbic acid declined during low temperature storage of sweet orange fruits, while non-reducing sugars were not affected significantly. Heat treatment, for 5-10 minutes at 50 °C, retarded the storage-associated changes in sweet orange fruit but longer heat treatments durations (15-20 minutes) declined the physical and chemical quality attributes. Ascorbic acid, however, continue d to decrease even with modest heat treatment. The interaction of heat treatment and low temperature storage duration indicated no significant effect on weight loss, TSS, acidity, reducing sugars and ascorbic acid content but surface pitting, disease incidence and TSS/acid ratio increased significantly with 75 days storage at low temperature. While the maximum weight loss (8.83%) in control fruits after 75 days storage was at par with the heat treatment for 5 -20 minutes. Disease incidence, after 75 days storage, was the highest (15.33%) with heat treatment for 20 followed by heat treatment for 15 minutes (10%) and control (8%) but was the least (5.33%) with heat treatment for 5 minutes which was at par with 10 minutes heat treatment.
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Claims 13
Claim · model-written summary
Storage beyond 30 days increased weight loss, surface pitting, disease incidence, TSS and TSS/acid ratio.
- Taxon
- sweet orange fruit
Citrus sinensist0 - Treatment
- Low temperature storage for more than 30 dayse0
- Outcome
- weight loss, surface pitting, disease incidencee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low temperature storage for more than 30 days significantly increased the weight loss, surface pitting, disease incidence, TSS, TSS/Acid ratio.”
t0“sweet orange fruit”
Claim · model-written summary
Acidity, reducing sugars and ascorbic acid declined during low temperature storage.
- Taxon
- sweet orange fruitsCitrus sinensise0
- Outcome
- acidity, reducing sugars and ascorbic acide0
- Direction
- declinede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“acidity, reducing sugars and ascorbic acid declined during low temperature storage of sweet orange fruits”
Claim · model-written summary
Non-reducing sugars were not significantly affected during low temperature storage.
- Taxon
- sweet orange fruitCitrus sinensist0
- Outcome
- non-reducing sugarse0
- Direction
- not affectede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“non-reducing sugars were not affected significantly”
t0“sweet orange fruit”
Claim · model-written summary
Heat treatment for 5–10 minutes at 50 °C retarded storage-associated fruit quality changes.
- Taxon
- sweet orange fruitCitrus sinensise0
- Treatment
- Heat treatment, for 5-10 minutes at 50 °Ce0
- Outcome
- storage-associated changese0
- Direction
- retardede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat treatment, for 5-10 minutes at 50 °C, retarded the storage-associated changes in sweet orange fruit”
Claim · model-written summary
Longer heat treatment of 15–20 minutes reduced physical and chemical fruit quality.
- Taxon
- sweet orange fruitCitrus sinensist0
- Treatment
- longer heat treatments durations (15-20 minutes)e0
- Outcome
- physical and chemical quality attributese0
- Direction
- declinede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“longer heat treatments durations (15-20 minutes) declined the physical and chemical quality attributes”
t0“sweet orange fruit”
Claim · model-written summary
Ascorbic acid continued to decrease despite modest heat treatment.
- Taxon
- sweet orange fruitCitrus sinensist0
- Treatment
- modest heat treatmente0
- Outcome
- Ascorbic acide0
- Direction
- decreasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ascorbic acid, however, continue d to decrease even with modest heat treatment.”
t0“sweet orange fruit”
Claim · model-written summary
Heat treatment by storage duration interaction had no significant effect on weight loss, TSS, acidity, reducing sugars or ascorbic acid content.
- Taxon
- sweet orange fruitCitrus sinensist0
- Outcome
- weight loss, TSS, aciditye0
- Direction
- no significant effecte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The interaction of heat treatment and low temperature storage duration indicated no significant effect on weight loss, TSS, acidity, reducing sugars and ascorbic acid content”
t0“sweet orange fruit”
Claim · model-written summary
Surface pitting, disease incidence and TSS/acid ratio increased significantly with 75 days of low temperature storage.
- Taxon
- sweet orange fruitCitrus sinensist0
- Outcome
- surface pitting, disease incidence and TSS/acid ratioe0
- Direction
- increasede0
- Qualifier
- 75 days storage at low temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“surface pitting, disease incidence and TSS/acid ratio increased significantly with 75 days storage at low temperature”
t0“sweet orange fruit”
Claim · model-written summary
Control fruit had maximum weight loss of 8.83% after 75 days, comparable to heat treated fruit.
- Taxon
- sweet orange fruitCitrus sinensist0
- Material
- control fruitse0
- Outcome
- weight losse0
- Direction
- maximume0
- Value
- 8.83%e0
- Comparator
- heat treatment for 5 -20 minutese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the maximum weight loss (8.83%) in control fruits after 75 days storage was at par with the heat treatment for 5 -20 minutes”
t0“sweet orange fruit”
Claim · model-written summary
Disease incidence after 75 days was highest after 20 minutes of heat treatment at 15.33%.
- Taxon
- sweet orange fruitCitrus sinensist0
- Treatment
- heat treatment for 20e0
- Outcome
- Disease incidencee0
- Direction
- higheste0
- Value
- 15.33%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Disease incidence, after 75 days storage, was the highest (15.33%) with heat treatment for 20”
t0“sweet orange fruit”
Claim · model-written summary
Disease incidence after 75 days was 10% after 15 minutes heat treatment.
- Taxon
- sweet orange fruitCitrus sinensist0
- Outcome
- Disease incidencee1
- Value
- 10%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“heat treatment for 15 minutes (10%)”
t0“sweet orange fruit”
e1“Disease incidence, after 75 days storage, was the highest (15.33%) with heat treatment for 20 followed by heat treatment for 15 minutes (10%) and control (8%) but was the least (5.33%) with heat treatment for 5 minutes which was at par with 10 minutes heat treatment.”
Claim · model-written summary
Disease incidence after 75 days was 8% in controls.
- Taxon
- sweet orange fruitCitrus sinensist0
- Outcome
- Disease incidencee1
- Value
- 8%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“control (8%)”
t0“sweet orange fruit”
e1“Disease incidence, after 75 days storage, was the highest (15.33%) with heat treatment for 20 followed by heat treatment for 15 minutes (10%) and control (8%) but was the least (5.33%) with heat treatment for 5 minutes which was at par with 10 minutes heat treatment.”
Claim · model-written summary
Disease incidence after 75 days was lowest at 5.33% after 5 minutes heat treatment, comparable to 10 minutes.
- Taxon
- sweet orange fruitCitrus sinensist0
- Treatment
- heat treatment for 5 minutese0
- Outcome
- Disease incidencee1
- Direction
- leaste0
- Value
- 5.33%e0
- Comparator
- 10 minutes heat treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“was the least (5.33%) with heat treatment for 5 minutes which was at par with 10 minutes heat treatment”
t0“sweet orange fruit”
e1“Disease incidence, after 75 days storage, was the highest (15.33%) with heat treatment for 20 followed by heat treatment for 15 minutes (10%) and control (8%) but was the least (5.33%) with heat treatment for 5 minutes which was at par with 10 minutes heat treatment.”
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