Abstract
The main objective of this work was to assess the effectiveness of salicylic acid (SA), calcium chloride (CaCl2) or sodium bicarbonate (NaHCO3), and packaging on some qualitative properties of apricot fruit during cold storage. The experiments were conducted using a completely randomized design as factorial, with three replicates. Fruits were dipped in SA (0.1 or 0.5 mM), CaCl2 (1 or 2%) or NaHCO3 (0.2 or 0.5%) solutions for 3 min at 22°C. Then, fruits were placed into polyethylene trays and wrapped with cellophane films to create a passive modified atmosphere packaging, whilst the second group remained unwrapped. Fruits were stored in a cool room at 0.5 ± 0.5°C. Regardless of chemical treatments, total soluble solids (TSS), organoleptic characteristics, and shelf life were higher in packed fruit compare to unpacked fruit. The TSS, weight loss and firmness were lower in fruits covered with cellophane compared to unwrapped fruit. Fruits that treated with SA (0.5 mM) and covered with cellophane film had the lowest TSS while treated fruit with CaCl2 (1%) with no cover indicated the highest TSS. Generally, there was a significant decrease in fruit firmness under the cellophane layer compare to unpacked fruits while in treated fruit with CaCl2 (1%) firmness in packed fruit was obviously higher than unpacked fruits. The best visual quality and taste were obtained in treated fruit with CaCl2 (2%), followed by SA (0.5 mM) when they were packed with cellophane film. The highest shelf life obtained in treated fruit with SA (0.1 mM), followed by NaHCO3 (0.5%). Overall, a combination of chemical treatments and packaging with cellophane film improved fruit quality and extend shelf life significantly compared to the control.
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Claims 15
Claim · model-written summary
Packaging increased apricot fruit total soluble solids relative to unwrapped fruit.
- Taxon
- apricot
Prunus armeniacat0 - Treatment
- packed fruite0
- Outcome
- total soluble solids (TSS)e0
- Direction
- highere0
- Comparator
- unpacked fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Regardless of chemical treatments, total soluble solids (TSS), organoleptic characteristics, and shelf life were higher in packed fruit compare to unpacked fruit.”
t0“apricot fruit”
Claim · model-written summary
Packaging increased apricot organoleptic characteristics and shelf life.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- packed fruite0
- Outcome
- organoleptic characteristics, and shelf lifee0
- Direction
- highere0
- Comparator
- unpacked fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Regardless of chemical treatments, total soluble solids (TSS), organoleptic characteristics, and shelf life were higher in packed fruit compare to unpacked fruit.”
t0“apricot fruit”
Claim · model-written summary
Cellophane-covered fruit had lower TSS than unwrapped fruit.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- covered with cellophanee0
- Outcome
- TSSe0
- Direction
- lowere0
- Comparator
- unwrapped fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The TSS, weight loss and firmness were lower in fruits covered with cellophane compared to unwrapped fruit.”
t0“apricot fruit”
Claim · model-written summary
Cellophane-covered fruit had lower weight loss than unwrapped fruit.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- covered with cellophanee0
- Outcome
- weight losse0
- Direction
- lowere0
- Comparator
- unwrapped fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The TSS, weight loss and firmness were lower in fruits covered with cellophane compared to unwrapped fruit.”
t0“apricot fruit”
Claim · model-written summary
Cellophane-covered fruit had lower firmness than unwrapped fruit.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- covered with cellophanee0
- Outcome
- firmnesse0
- Direction
- lowere0
- Comparator
- unwrapped fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The TSS, weight loss and firmness were lower in fruits covered with cellophane compared to unwrapped fruit.”
t0“apricot fruit”
Claim · model-written summary
Fruit treated with 0.5 mM SA and covered with cellophane had the lowest TSS.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- SA (0.5 mM) and covered with cellophane filme0
- Outcome
- TSSe0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits that treated with SA (0.5 mM) and covered with cellophane film had the lowest TSS”
t0“apricot fruit”
Claim · model-written summary
Fruit treated with 1% CaCl2 without cover had the highest TSS.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- CaCl2 (1%) with no covere0
- Outcome
- TSSe0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treated fruit with CaCl2 (1%) with no cover indicated the highest TSS”
t0“apricot fruit”
Claim · model-written summary
Firmness decreased significantly under cellophane relative to unpacked fruit.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- cellophane layere0
- Outcome
- fruit firmnesse0
- Direction
- decreasee0
- Comparator
- unpacked fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“there was a significant decrease in fruit firmness under the cellophane layer compare to unpacked fruits”
t0“apricot fruit”
Claim · model-written summary
With 1% CaCl2 treatment, packed fruit firmness was higher than unpacked fruit firmness.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- CaCl2 (1%)e0
- Outcome
- firmnesse0
- Direction
- highere0
- Comparator
- unpacked fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in treated fruit with CaCl2 (1%) firmness in packed fruit was obviously higher than unpacked fruits”
t0“apricot fruit”
Claim · model-written summary
Under cellophane, 2% CaCl2 gave the best visual quality and taste.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- CaCl2 (2%)e0
- Outcome
- visual quality and tastee0
- Direction
- beste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The best visual quality and taste were obtained in treated fruit with CaCl2 (2%), followed by SA (0.5 mM) when they were packed with cellophane film.”
t0“apricot fruit”
Claim · model-written summary
Under cellophane, 0.5 mM SA ranked second for visual quality and taste.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- SA (0.5 mM)e0
- Outcome
- visual quality and tastee0
- Direction
- followed bye0
- Comparator
- CaCl2 (2%)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The best visual quality and taste were obtained in treated fruit with CaCl2 (2%), followed by SA (0.5 mM) when they were packed with cellophane film.”
t0“apricot fruit”
Claim · model-written summary
The highest shelf life occurred with 0.1 mM SA treatment.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- SA (0.1 mM)e0
- Outcome
- shelf lifee0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The highest shelf life obtained in treated fruit with SA (0.1 mM)”
t0“apricot fruit”
Claim · model-written summary
The next highest shelf life occurred with 0.5% NaHCO3.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- NaHCO3 (0.5%)e0
- Outcome
- followed bye0
- Direction
- followed bye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“followed by NaHCO3 (0.5%)”
t0“apricot fruit”
Claim · model-written summary
Combined chemical treatments and cellophane packaging significantly improved fruit quality.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- a combination of chemical treatments and packaging with cellophane filme0
- Outcome
- fruit qualitye0
- Direction
- improvede0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a combination of chemical treatments and packaging with cellophane film improved fruit quality and extend shelf life significantly compared to the control”
t0“apricot fruit”
Claim · model-written summary
Combined chemical treatments and cellophane packaging significantly extended shelf life.
- Taxon
- apricotPrunus armeniacat0
- Treatment
- a combination of chemical treatments and packaging with cellophane filme0
- Outcome
- shelf lifee0
- Direction
- extende0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a combination of chemical treatments and packaging with cellophane film improved fruit quality and extend shelf life significantly compared to the control”
t0“apricot fruit”
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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.