Abstract
The aim of this study was to improve strawberry fruit storability by testing the effect of edible coating with soy or wheat gluten protein as a carrier of thymol, which mainly presents in the essential oil of thyme plants and calcium chloride on quality of strawberry fruits. Thymol and calcium chloride were applied during preparing the edible coating film. Coating fruits with thymol carried by soy protein or white gluten and CaCl2 carried by soy protein showed the lowest weight loss percentage. Treating fruits with thymol carried by soy protein or white gluten did not exhibit any change in fruit appearance until 9 days of storage. All treatments maintained ascorbic acid content, firmness, TSS, total sugar and reduced the total colony, molds and yeasts compared to control. Fruits coated with thymol carried by soy protein or white gluten was the most effective treatments. In addition, coating fruits with thymol carried by soy protein or white gluten recorded the lowest values of anthocyanin, higher chroma and higher hue angle compared to control fruits.
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Claims 8
Claim · model-written summary
Thymol in soy or wheat gluten protein and calcium chloride in soy protein gave the lowest fruit weight loss.
- Taxon
- Strawberry
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- thymol carried by soy protein or white gluten and CaCl2 carried by soy proteine0
- Outcome
- weight loss percentagee0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Coating fruits with thymol carried by soy protein or white gluten and CaCl2 carried by soy protein showed the lowest weight loss percentage”
t0“Strawberry Fruit”
Claim · model-written summary
Fruit coated with thymol in soy or wheat gluten showed no change in appearance through nine days of storage.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- thymol carried by soy protein or white glutene0
- Outcome
- fruit appearancee0
- Direction
- did not exhibit any changee0
- Qualifier
- until 9 days of storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treating fruits with thymol carried by soy protein or white gluten did not exhibit any change in fruit appearance until 9 days of storage”
t0“Strawberry Fruit”
Claim · model-written summary
All coatings maintained ascorbic acid content, firmness, and TSS relative to controls.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- All treatmentse0
- Outcome
- ascorbic acid content, firmness, TSSe0
- Direction
- maintainede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All treatments maintained ascorbic acid content, firmness, TSS, total sugar and reduced the total colony, molds and yeasts compared to control”
t0“Strawberry Fruit”
Claim · model-written summary
All coatings maintained total sugar relative to controls.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- All treatmentse0
- Outcome
- total sugare0
- Direction
- maintainede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All treatments maintained ascorbic acid content, firmness, TSS, total sugar and reduced the total colony, molds and yeasts compared to control”
t0“Strawberry Fruit”
Claim · model-written summary
All coatings reduced microbial colony, mold, and yeast counts relative to controls.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- All treatmentse0
- Outcome
- total colony, molds and yeastse0
- Direction
- reducede0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All treatments maintained ascorbic acid content, firmness, TSS, total sugar and reduced the total colony, molds and yeasts compared to control”
t0“Strawberry Fruit”
Claim · model-written summary
Thymol carried by soy or wheat gluten was judged the most effective coating.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- thymol carried by soy protein or white glutene0
- Outcome
- most effective treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits coated with thymol carried by soy protein or white gluten was the most effective treatments”
t0“Strawberry Fruit”
Claim · model-written summary
Thymol in soy or wheat gluten gave the lowest anthocyanin relative to controls.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- thymol carried by soy protein or white glutene0
- Outcome
- anthocyanine0
- Direction
- loweste0
- Comparator
- control fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“coating fruits with thymol carried by soy protein or white gluten recorded the lowest values of anthocyanin, higher chroma and higher hue angle compared to control fruits”
t0“Strawberry Fruit”
Claim · model-written summary
Thymol in soy or wheat gluten increased chroma and hue angle relative to controls.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- thymol carried by soy protein or white glutene0
- Outcome
- chroma and higher hue anglee0
- Direction
- highere0
- Comparator
- control fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“coating fruits with thymol carried by soy protein or white gluten recorded the lowest values of anthocyanin, higher chroma and higher hue angle compared to control fruits”
t0“Strawberry Fruit”
The same questions in other papers
calcium chloride dihydrate · quality: postharvest · Fragaria x ananassa (strawberry)Results agree
20 papers in the same direction as this paper
- positive
- positive
- positive
17 papers more in this group
See all 21 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.