Abstract
The purpose of this study was to investigate the effects of salicylic acid (SA) dips incorporated with ultra violet-C (UVC) irradiation on postharvest quality of longan fruit cv. 'Dor' during refrigerated storage at 10°C. The longan fruit were dipped in SA solution at the concentration of 0, 1.0, 2.0 and 3.0 mM before irradiated with 6.6 kJ m-2 UVC. Physicochemical quality attributes including peel colour, taste attributes, fruit decay, sensorial qualities and bioactive compounds were monitored. SA dips incorporated with the UVC irradiation maintained the outer peel lightness (L*), total ascorbic acid (TAA) content and crispness score of flesh as well as lowered colour difference (∆E*) value of outer peel and the reduction total antioxidant capacity (TAC) of the flesh during storage. All treatments did not affect the fruit taste attributes including total soluble solids (TSS), total acidity (TA) and TSS/TA ratio. The fruit dipped with 2.0 and 3.0 mM SA incorporated with the UVC irradiation effectively delayed the fruit decay as well as inhibited off-flavour. The fruit dipped with 2.0 mM SA incorporated with UVC irradiation showed the highest acceptability score and also enhanced the activity of antioxidant enzymes such as ascorbic acid peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT).
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Claims 6
Claim · model-written summary
SA dips with UVC irradiation maintained outer peel lightness, total ascorbic acid content and flesh crispness of longan during refrigerated storage.
- Taxon
- Longan
Dimocarpus longant0 - Organ / stage
- fruite1
- Treatment
- SA dips incorporated with the UVC irradiatione2
- Outcome
- outer peel lightness (L*), total ascorbic acid (TAA) content and crispness score of fleshe2
- Direction
- maintainede2
- Setting
- refrigerated storage at 10°Ce1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“SA dips incorporated with the UVC irradiation maintained the outer peel lightness (L*), total ascorbic acid (TAA) content and crispness score of flesh as well as lowered colour difference (∆E*) value of outer peel and the reduction total antioxidant capacity (TAC) of the flesh during storage”
e1“The purpose of this study was to investigate the effects of salicylic acid (SA) dips incorporated with ultra violet-C (UVC) irradiation on postharvest quality of longan fruit cv. 'Dor' during refrigerated storage at 10°C”
t0“Postharvest Quality Maintenance of Longan Fruit”
Claim · model-written summary
SA dips with UVC irradiation lowered the colour difference (∆E*) of longan outer peel.
- Taxon
- LonganDimocarpus longant0
- Treatment
- SA dips incorporated with the UVC irradiatione2
- Outcome
- colour difference (∆E*) value of outer peele2
- Direction
- lowerede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“SA dips incorporated with the UVC irradiation maintained the outer peel lightness (L*), total ascorbic acid (TAA) content and crispness score of flesh as well as lowered colour difference (∆E*) value of outer peel and the reduction total antioxidant capacity (TAC) of the flesh during storage”
t0“Postharvest Quality Maintenance of Longan Fruit”
Claim · model-written summary
SA dips with UVC irradiation limited the storage-related reduction of flesh total antioxidant capacity in longan.
- Taxon
- LonganDimocarpus longant0
- Treatment
- SA dips incorporated with the UVC irradiatione2
- Outcome
- total antioxidant capacity (TAC) of the fleshe2
- Direction
- reductione2
- Qualifier
- during storagee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“SA dips incorporated with the UVC irradiation maintained the outer peel lightness (L*), total ascorbic acid (TAA) content and crispness score of flesh as well as lowered colour difference (∆E*) value of outer peel and the reduction total antioxidant capacity (TAC) of the flesh during storage”
t0“Postharvest Quality Maintenance of Longan Fruit”
Claim · model-written summary
Longan fruit dipped in 2.0 mM SA with UVC irradiation had the highest acceptability score.
- Taxon
- LonganDimocarpus longant0
- Treatment
- 2.0 mM SA incorporated with UVC irradiatione5
- Outcome
- acceptability scoree5
- Direction
- higheste5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The fruit dipped with 2.0 mM SA incorporated with UVC irradiation showed the highest acceptability score and also enhanced the activity of antioxidant enzymes such as ascorbic acid peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT)”
t0“Postharvest Quality Maintenance of Longan Fruit”
Claim · model-written summary
Longan fruit dipped in 2.0 mM SA with UVC irradiation had enhanced activity of antioxidant enzymes.
- Taxon
- LonganDimocarpus longant0
- Treatment
- 2.0 mM SA incorporated with UVC irradiatione5
- Gene
- ascorbic acid peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT)e5
- Outcome
- activity of antioxidant enzymese5
- Direction
- enhancede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The fruit dipped with 2.0 mM SA incorporated with UVC irradiation showed the highest acceptability score and also enhanced the activity of antioxidant enzymes such as ascorbic acid peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT)”
t0“Postharvest Quality Maintenance of Longan Fruit”
Claim · model-written summary
SA with UVC treatments did not change longan total soluble solids, total acidity or TSS/TA ratio.
- Taxon
- LonganDimocarpus longant0
- Treatment
- All treatmentse3
- Outcome
- total soluble solids (TSS), total acidity (TA) and TSS/TA ratioe3
- Direction
- no_changeinferrede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“All treatments did not affect the fruit taste attributes including total soluble solids (TSS), total acidity (TA) and TSS/TA ratio”
t0“Postharvest Quality Maintenance of Longan Fruit”
The same questions in other papers
salicylic acid · quality: phytochemicals · Dimocarpus longan (longan)Results agree
1 paper in the same direction as this paper
- positive
salicylic acid · physiology: antioxidant enzymes · Dimocarpus longan (longan)Results agree
1 paper in the same direction as this paper
- positive
uv · physiology: antioxidant enzymes · Dimocarpus longan (longan)Results differ
1 paper in the same direction as this paper · 2 in the opposite direction
- no effect
- negative
- positive
uv · quality: phytochemicals · Dimocarpus longan (longan)Results agree
1 paper in the same direction as this paper
- positive
uv · quality: postharvest · Dimocarpus longan (longan)Results agree
1 paper in the same direction as this paper
- positive
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.