Abstract
Effect of post-harvest treatments of chitosan and CaCl2 alone and in combination on the physico-chemical characteristics of guava (Hisar Surkha) fruits were studied. The fruits were treated with different concentrations of chitosan (0.5-3.0%) and CaCl2 (1.0-3.0%) for 5 min and evaluated for various physico-chemical parameters. Best concentration for chitosan (1.5%) was selected on the basis of quality-related parameters. For the storage study of guava, fruit were then treated with the selected concentration of chitosan in combination with different concentrations of CaCl2 (1.0-3.0%) for 5 min and then stored at room temperature (18oC). Pre-treatment of fruits with chitosan and CaCl2 alone and in combination significantly delayed decline in physiological loss in weight, total soluble solids and more retention of firmness, acidity, ascorbic acid, sugars, phenols and total antioxidant activity during storage. The treatment of CaCl2 (1.5%)+chitosan (1.5%) was most effective treatment in modulating physico-chemical changes in guava fruits and enhancing keeping quality of guava during storage.
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Claims 4
Claim · model-written summary
Chitosan at 1.5% was selected as the best concentration for quality parameters.
- Taxon
- guava
Psidium guajavat0 - Treatment
- chitosan (1.5%)e0
- Outcome
- Best concentratione0
- Value
- 1.5%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Best concentration for chitosan (1.5%) was selected on the basis of quality-related parameters.”
t0“guava fruits”
Claim · model-written summary
Chitosan and calcium chloride treatments significantly delayed declines in weight loss and soluble solids during storage.
- Taxon
- guavaPsidium guajavat0
- Treatment
- chitosan and CaCl2 alone and in combinatione0
- Outcome
- physiological loss in weight, total soluble solidse0
- Direction
- delayed declinee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pre-treatment of fruits with chitosan and CaCl2 alone and in combination significantly delayed decline in physiological loss in weight, total soluble solids”
t0“guava fruits”
Claim · model-written summary
Chitosan and calcium chloride treatments retained fruit firmness, acidity, ascorbic acid, sugars, phenols and antioxidant activity during storage.
- Taxon
- guavaPsidium guajavat0
- Treatment
- chitosan and CaCl2 alone and in combinatione1
- Outcome
- firmness, acidity, ascorbic acid, sugars, phenols and total antioxidant activitye0
- Direction
- more retentione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“more retention of firmness, acidity, ascorbic acid, sugars, phenols and total antioxidant activity during storage”
e1“Pre-treatment of fruits with chitosan and CaCl2 alone and in combination significantly delayed decline”
t0“guava fruits”
Claim · model-written summary
The 1.5% calcium chloride plus 1.5% chitosan treatment was most effective for guava keeping quality.
- Taxon
- guavaPsidium guajavae0
- Treatment
- CaCl2 (1.5%)+chitosan (1.5%)e0
- Outcome
- keeping quality of guavae0
- Direction
- enhancinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The treatment of CaCl2 (1.5%)+chitosan (1.5%) was most effective treatment in modulating physico-chemical changes in guava fruits and enhancing keeping quality of guava during storage.”
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- positive
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See all 12 papers →calcium chloride dihydrate · quality: postharvest · Psidium guajava (guava)Results agree
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See all 12 papers →calcium chloride dihydrate · quality: sugar starch · Psidium guajava (guava)Results agree
14 papers in the same direction as this paper
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See all 15 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.