Abstract
Present experiment was conducted to evaluate the effect of CaCl2 and wrapping materials on improving shelf-life of banana. Twelve treatment combinations comprising of CaCl2 (2 or 4%), polyethylene bag, banana dried leaves, news paper, CaCl2 (2%) + polyethylene bag, CaCl2 (4%) + polyethylene bag, CaCl2 (2%) + banana dried leaves, CaCl2 (4%) + banana dried leaves, CaCl2 (2%) + news paper, CaCl2 (4%) + newspaper with control were taken. CaCl2 (4%) + polyethylene bag treatment resulted in minimum spoilage (19.65%), highest marketability (80.35%), fair organoleptic score, maximum total sugars (20.10%), ascorbic acid (2.96 mg/100 g of fresh weight) with increased shelf-life (16 days) of banan a cv. Robusta fruits.
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Claims 6
Claim · model-written summary
CaCl2 at 4% with a polyethylene bag gave minimum spoilage of 19.65%.
- Taxon
- bananat0
- Material
- Robustat0
- Treatment
- CaCl2 (4%) + polyethylene bage0
- Outcome
- spoilagee0
- Direction
- minimume0
- Value
- 19.65%e0
Not reportedComparator
Verbatim
t0“banana cv. Robusta”
e0“CaCl2 (4%) + polyethylene bag treatment resulted in minimum spoilage (19.65%)”
Claim · model-written summary
The same treatment gave highest marketability of 80.35%.
- Taxon
- bananat0
- Material
- Robustat0
- Treatment
- CaCl2 (4%) + polyethylene bage0
- Outcome
- marketabilitye0
- Direction
- higheste0
- Value
- 80.35%e0
Not reportedComparator
Verbatim
t0“banana cv. Robusta”
e0“CaCl2 (4%) + polyethylene bag treatment resulted in minimum spoilage (19.65%), highest marketability (80.35%)”
Claim · model-written summary
The same treatment gave a fair organoleptic score.
- Taxon
- bananat0
- Material
- Robustat0
- Treatment
- CaCl2 (4%) + polyethylene bage0
- Outcome
- fair organoleptic scoree0
Not reportedComparatorDirection
Verbatim
t0“banana cv. Robusta”
e0“CaCl2 (4%) + polyethylene bag treatment resulted in minimum spoilage (19.65%), highest marketability (80.35%), fair organoleptic score”
Claim · model-written summary
The same treatment gave maximum total sugars of 20.10%.
- Taxon
- bananat0
- Material
- Robustat0
- Treatment
- CaCl2 (4%) + polyethylene bage0
- Outcome
- total sugarse0
- Direction
- maximume0
- Value
- 20.10%e0
Not reportedComparator
Verbatim
t0“banana cv. Robusta”
e0“CaCl2 (4%) + polyethylene bag treatment resulted in minimum spoilage (19.65%), highest marketability (80.35%), fair organoleptic score, maximum total sugars (20.10%)”
Claim · model-written summary
The same treatment gave ascorbic acid of 2.96 mg/100 g fresh weight.
- Taxon
- bananat0
- Material
- Robustat0
- Treatment
- CaCl2 (4%) + polyethylene bage0
- Outcome
- ascorbic acide0
- Value
- 2.96 mg/100 g of fresh weighte0
Not reportedComparatorDirection
Verbatim
t0“banana cv. Robusta”
e0“CaCl2 (4%) + polyethylene bag treatment resulted in minimum spoilage (19.65%), highest marketability (80.35%), fair organoleptic score, maximum total sugars (20.10%), ascorbic acid (2.96 mg/100 g of fresh weight)”
Claim · model-written summary
The same treatment increased shelf life to 16 days.
- Taxon
- bananat0
- Material
- Robustat0
- Treatment
- CaCl2 (4%) + polyethylene bage0
- Outcome
- shelf-lifee0
- Direction
- increasede0
- Value
- 16 dayse0
Not reportedComparator
Verbatim
t0“banana cv. Robusta”
e0“CaCl2 (4%) + polyethylene bag treatment resulted in minimum spoilage (19.65%), highest marketability (80.35%), fair organoleptic score, maximum total sugars (20.10%), ascorbic acid (2.96 mg/100 g of fresh weight) with increased shelf-life (16 days)”
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