Abstract
SummaryColour, firmness, juice content and °Brix levels were identified as maturity indices for tamarillo and pepino. The fruits were classified into three stages of maturity on the basis of colour. There were green (immature), purple (mature) and red (ripe) for tamarillos, and green (immature), pale-green (mature) and golden-yellow (ripe) for pepinos which corresponded with the stages at which they might be used for cooking, in salad or as dessert respectively. Purple tamarillos were considered to be at optimum maturity for harvesting and marketing when purple, because they then continued to ripen after harvest and became softer and juicier. Pepinos failed to exhibit similar changes but they were best for dessert when golden-yellow with a firmness as resistance to pressure of 2 kg cm-2, a minimum of 40% juice and 9 °Brix. Post-harvest dipping in ethephon increased the colour, °Brix and improved the flavour of both fruits, but enhanced the production of CO2 and ethylene in pepinos only.
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Claims 11
Claim · model-written summary
Colour, firmness, juice content and °Brix were identified as tamarillo maturity indices.
- Taxon
- tamarillo
Solanum betaceume0 - Outcome
- Colour, firmness, juice content and °Brix levelse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Colour, firmness, juice content and °Brix levels were identified as maturity indices for tamarillo and pepino”
Claim · model-written summary
Colour, firmness, juice content and °Brix were identified as pepino maturity indices.
- Taxon
- pepino
Solanum muricatume0 - Outcome
- Colour, firmness, juice content and °Brix levelse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Colour, firmness, juice content and °Brix levels were identified as maturity indices for tamarillo and pepino”
Claim · model-written summary
Green, purple and red tamarillo fruit corresponded to immature, mature and ripe stages.
- Taxon
- tamarillosSolanum betaceume0
- Outcome
- green (immature), purple (mature) and red (ripe)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There were green (immature), purple (mature) and red (ripe) for tamarillos”
Claim · model-written summary
Green, pale-green and golden-yellow pepino fruit corresponded to immature, mature and ripe stages.
- Taxon
- pepinosSolanum muricatume0
- Outcome
- green (immature), pale-green (mature) and golden-yellow (ripe)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“green (immature), pale-green (mature) and golden-yellow (ripe) for pepinos”
Claim · model-written summary
Purple tamarillos continued ripening after harvest and became softer and juicier.
- Taxon
- tamarillosSolanum betaceume1
- Organ / stage
- after harveste0
- Outcome
- softer and juiciere0
- Direction
- softer and juiciere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“they then continued to ripen after harvest and became softer and juicier”
e1“Purple tamarillos were considered to be at optimum maturity for harvesting and marketing when purple”
Claim · model-written summary
Purple tamarillos were considered optimal for harvest and marketing.
- Taxon
- tamarillosSolanum betaceume0
- Outcome
- optimum maturity for harvesting and marketing when purplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Purple tamarillos were considered to be at optimum maturity for harvesting and marketing when purple”
Claim · model-written summary
Pepinos did not exhibit similar postharvest ripening changes.
- Taxon
- PepinosSolanum muricatume0
- Outcome
- failed to exhibit similar changese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pepinos failed to exhibit similar changes”
Claim · model-written summary
Golden-yellow pepinos were judged best for dessert at 2 kg cm-2 firmness, at least 40% juice and 9 °Brix.
- Taxon
- PepinosSolanum muricatume1
- Outcome
- best for dessert when golden-yellowe0
- Qualifier
- a firmness as resistance to pressure of 2 kg cm-2, a minimum of 40% juice and 9 °Brixe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“they were best for dessert when golden-yellow with a firmness as resistance to pressure of 2 kg cm-2, a minimum of 40% juice and 9 °Brix”
e1“Pepinos failed to exhibit similar changes”
Claim · model-written summary
Ethephon dipping increased colour and °Brix and improved flavour in tamarillo.
- Taxon
- tamarilloSolanum betaceume1
- Treatment
- Post-harvest dipping in ethephone0
- Outcome
- colour, °Brix and improved the flavoure0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Post-harvest dipping in ethephon increased the colour, °Brix and improved the flavour of both fruits”
e1“maturity indices for tamarillo and pepino”
Claim · model-written summary
Ethephon dipping increased colour and °Brix and improved flavour in pepino.
- Taxon
- pepinoSolanum muricatume1
- Treatment
- Post-harvest dipping in ethephone0
- Outcome
- colour, °Brix and improved the flavoure0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Post-harvest dipping in ethephon increased the colour, °Brix and improved the flavour of both fruits”
e1“maturity indices for tamarillo and pepino”
Claim · model-written summary
Ethephon dipping enhanced CO2 and ethylene production in pepino only.
- Taxon
- pepinosSolanum muricatume0
- Treatment
- Post-harvest dipping in ethephone1
- Outcome
- production of CO2 and ethylenee0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“enhanced the production of CO2 and ethylene in pepinos only”
e1“Post-harvest dipping in ethephon”
The same questions in other papers
(2-chloroethyl)phosphonic acid · quality: sugar starch · Solanum muricatum (pepino dulce)Positive and negative results
2 in the opposite direction
- negative
- negative
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.