Abstract
Abstract Raspberry and strawberry fruits were stored at 0 °C and relative humidity (RH) of 95% for eight days. The fruits were treated with calcium chloride and their quality parameters and weight loss monitored and compared with those of untreated ones. A higher weight loss was observed for the untreated raspberries (16%) than for the fruits treated with 2% calcium chloride (5.3%). Similarly, untreated strawberry fruits lost more weight (8.5%) than those treated with 2% calcium chloride – only 4.1%. The application of calcium chloride did not significantly influence the total acid content of the fruits. After 8 days storage the total soluble solids (TSS) had decreased to 10.22 ± 0.06, 9.60 ± 0.05 and 9.65 ± 0.12 in the raspberry fruits treated with 0%, 1% and 2% calcium chloride, respectively, and to 7.00 ± 0.17, 6.57 ± 0.08 and 6.35 ± 0.04 in the strawberry fruits treated with 0%, 1% and 2% calcium chloride, respectively. After storage, the ascorbic acid contents were significantly (p ≤ 0.05) higher in samples of raspberry and strawberry fruits subjected to 2% calcium chloride dips. The CaCl2 treatments had a significant effect on retaining the ascorbic acid contents in these fruits. The treatment of raspberry and strawberry fruits with calcium chloride had a positive effect (p< 0.05) on the retention of the total phenolic contents (TPC) during the storage period. 66% and 74% of the antioxidant potentials were retained in the untreated samples of raspberries and strawberries, as against 78% and 89% in the 2% calcium chloride treated samples of these fruits.
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Claims 15
Claim · model-written summary
Two percent calcium chloride reduced raspberry weight loss from 16% to 5.3%.
Verbatim
e0“A higher weight loss was observed for the untreated raspberries (16%) than for the fruits treated with 2% calcium chloride (5.3%)”
Claim · model-written summary
Two percent calcium chloride reduced strawberry weight loss from 8.5% to 4.1%.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- 2% calcium chloridee0
- Outcome
- weighte0
- Direction
- moree0
- Value
- 4.1%e0
- Qualifier
- 8.5%e0
- Comparator
- untreated strawberry fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“untreated strawberry fruits lost more weight (8.5%) than those treated with 2% calcium chloride – only 4.1%”
Claim · model-written summary
Calcium chloride did not significantly affect fruit total acid content.
- Taxon
- raspberries and strawberriest0
- Treatment
- calcium chloridee0
- Outcome
- total acid contente0
- Direction
- did not significantly influencee0
Not reportedComparator
Verbatim
e0“The application of calcium chloride did not significantly influence the total acid content of the fruits”
t0“raspberries and strawberries”
Claim · model-written summary
After eight days, raspberry TSS was 10.22 ± 0.06 with 0% calcium chloride.
Verbatim
e0“After 8 days storage the total soluble solids (TSS) had decreased to 10.22 ± 0.06, 9.60 ± 0.05 and 9.65 ± 0.12 in the raspberry fruits treated with 0%, 1% and 2% calcium chloride, respectively”
Claim · model-written summary
After eight days, raspberry TSS was 9.60 ± 0.05 with 1% calcium chloride.
Verbatim
e0“After 8 days storage the total soluble solids (TSS) had decreased to 10.22 ± 0.06, 9.60 ± 0.05 and 9.65 ± 0.12 in the raspberry fruits treated with 0%, 1% and 2% calcium chloride, respectively”
Claim · model-written summary
After eight days, raspberry TSS was 9.65 ± 0.12 with 2% calcium chloride.
Verbatim
e0“After 8 days storage the total soluble solids (TSS) had decreased to 10.22 ± 0.06, 9.60 ± 0.05 and 9.65 ± 0.12 in the raspberry fruits treated with 0%, 1% and 2% calcium chloride, respectively”
Claim · model-written summary
After eight days, strawberry TSS was 7.00 ± 0.17 with 0% calcium chloride.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- 0%e0
- Outcome
- strawberry fruitse0
- Value
- 7.00 ± 0.17e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“to 7.00 ± 0.17, 6.57 ± 0.08 and 6.35 ± 0.04 in the strawberry fruits treated with 0%, 1% and 2% calcium chloride, respectively”
Claim · model-written summary
After eight days, strawberry TSS was 6.57 ± 0.08 with 1% calcium chloride.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- 1%e0
- Outcome
- strawberry fruitse0
- Value
- 6.57 ± 0.08e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“to 7.00 ± 0.17, 6.57 ± 0.08 and 6.35 ± 0.04 in the strawberry fruits treated with 0%, 1% and 2% calcium chloride, respectively”
Claim · model-written summary
After eight days, strawberry TSS was 6.35 ± 0.04 with 2% calcium chloride.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- 2% calcium chloridee0
- Outcome
- strawberry fruitse0
- Value
- 6.35 ± 0.04e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“to 7.00 ± 0.17, 6.57 ± 0.08 and 6.35 ± 0.04 in the strawberry fruits treated with 0%, 1% and 2% calcium chloride, respectively”
Claim · model-written summary
Two percent calcium chloride retained higher raspberry ascorbic acid after storage.
Not reportedComparator
Verbatim
e0“ascorbic acid contents were significantly (p ≤ 0.05) higher in samples of raspberry and strawberry fruits subjected to 2% calcium chloride dips”
Claim · model-written summary
Two percent calcium chloride retained higher strawberry ascorbic acid after storage.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- 2% calcium chloride dipse0
- Outcome
- ascorbic acid contentse0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ascorbic acid contents were significantly (p ≤ 0.05) higher in samples of raspberry and strawberry fruits subjected to 2% calcium chloride dips”
Claim · model-written summary
Calcium chloride improved retention of total phenolic content in raspberry.
- Taxon
- raspberrye0
- Treatment
- calcium chloridee0
- Outcome
- retention of the total phenolic contents (TPC)e0
- Direction
- positive effecte0
Not reportedComparator
Verbatim
e0“The treatment of raspberry and strawberry fruits with calcium chloride had a positive effect (p< 0.05) on the retention of the total phenolic contents (TPC)”
Claim · model-written summary
Calcium chloride improved retention of total phenolic content in strawberry.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- calcium chloridee0
- Outcome
- retention of the total phenolic contents (TPC)e0
- Direction
- positive effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The treatment of raspberry and strawberry fruits with calcium chloride had a positive effect (p< 0.05) on the retention of the total phenolic contents (TPC)”
Claim · model-written summary
Raspberry antioxidant potential retention was 78% with 2% calcium chloride versus 66% untreated.
- Taxon
- raspberriese0
- Treatment
- 2% calcium chloridee0
- Outcome
- antioxidant potentialse0
- Value
- 78%e0
- Qualifier
- 66%e0
- Comparator
- untreated samplese0
Not reportedDirection
Verbatim
e0“66% and 74% of the antioxidant potentials were retained in the untreated samples of raspberries and strawberries, as against 78% and 89% in the 2% calcium chloride treated samples of these fruits”
Claim · model-written summary
Strawberry antioxidant potential retention was 89% with 2% calcium chloride versus 74% untreated.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- 2% calcium chloridee0
- Outcome
- antioxidant potentialse0
- Value
- 89%e0
- Qualifier
- 74%e0
- Comparator
- untreated samplese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“66% and 74% of the antioxidant potentials were retained in the untreated samples of raspberries and strawberries, as against 78% and 89% in the 2% calcium chloride treated samples of these fruits”
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