Abstract
In this study,the qualities of tomato treated with H2O,O3,ClO2 and PE fresh-keeping film packaging were studied during shelf-life.The results showed that PE fresh-keeping film packaging can reduce tomato weight loss remarkably.Both O3 and ClO2 showed significantly effect comparison,and were able to keep the colour,the incidence of decay was decreased,and the reductions in firmness and contents of titratable acid and Vc were effectively retarded.During the whole storage,it was found that the effect of ClO2 treatment is best,and can effectively extend the shelf-life of tomato.
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Claims 6
Claim · model-written summary
PE fresh-keeping film packaging reduced tomato weight loss.
- Taxon
- tomato
Solanum lycopersicume1 - Treatment
- PE fresh-keeping film packaginge1
- Outcome
- weight losse1
- Direction
- reducee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“PE fresh-keeping film packaging can reduce tomato weight loss remarkably”
Claim · model-written summary
O3 and ClO2 kept the colour of tomato.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- O3 and ClO2e2
- Outcome
- coloure2
- Direction
- keepe2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the qualities of tomato treated with H2O,O3,ClO2 and PE fresh-keeping film packaging were studied during shelf-life”
e2“Both O3 and ClO2 showed significantly effect comparison,and were able to keep the colour, the incidence of decay was decreased, and the reductions in firmness and contents of titratable acid and Vc were effectively retarded”
Claim · model-written summary
O3 and ClO2 decreased the incidence of tomato decay.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- O3 and ClO2e2
- Outcome
- incidence of decaye2
- Direction
- decreasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the qualities of tomato treated with H2O,O3,ClO2 and PE fresh-keeping film packaging were studied during shelf-life”
e2“Both O3 and ClO2 showed significantly effect comparison,and were able to keep the colour, the incidence of decay was decreased, and the reductions in firmness and contents of titratable acid and Vc were effectively retarded”
Claim · model-written summary
O3 and ClO2 effectively retarded reductions in firmness and in titratable acid and Vc contents of tomato.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- O3 and ClO2e2
- Outcome
- reductions in firmness and contents of titratable acid and Vce2
- Direction
- retardede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the qualities of tomato treated with H2O,O3,ClO2 and PE fresh-keeping film packaging were studied during shelf-life”
e2“Both O3 and ClO2 showed significantly effect comparison,and were able to keep the colour, the incidence of decay was decreased, and the reductions in firmness and contents of titratable acid and Vc were effectively retarded”
Claim · model-written summary
ClO2 treatment had the best effect on tomato during the whole storage.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- ClO2 treatmente3
- Outcome
- effect of ClO2 treatmente3
- Direction
- beste3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the qualities of tomato treated with H2O,O3,ClO2 and PE fresh-keeping film packaging were studied during shelf-life”
e3“During the whole storage,it was found that the effect of ClO2 treatment is best,and can effectively extend the shelf-life of tomato”
Claim · model-written summary
ClO2 can effectively extend the shelf-life of tomato.
- Taxon
- tomatoSolanum lycopersicume3
- Treatment
- ClO2e3
- Outcome
- shelf-lifee3
- Direction
- extende3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“During the whole storage,it was found that the effect of ClO2 treatment is best,and can effectively extend the shelf-life of tomato”
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See all 158 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.