Abstract
Chitosan (1.0% and 2.0%) and putrescine (1.0 and 2.0 mmol/L) treatments were used to investigate the effects of these compounds on the postharvest quality and shelf-life of two banana cultivars, "Native" and "Cavendish." Fruits were stored at 15 ± 2°C and a relative humidity of 85%-90% during a 20-day period. In the controls, increases in weight loss, microbial population, total soluble solids, and ethylene production and decreases in firmness, ascorbic acid contents, and fruit lightness occurred gradually during storage. All these changes were delayed significantly after treatments with chitosan and putrescine. Application of putrescine and chitosan also caused small increases in phenolic compound contents and antioxidant activity at the end of the storage period. Results obtained suggest that a treatment with 1% chitosan is effective in improving the postharvest quality and shelf-life of banana, and open the possibility that lower concentrations of chitosan may be also effective.
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Claims 6
Claim · model-written summary
Chitosan and putrescine treatments delayed the increases in weight loss, microbial population and total soluble solids during storage.
Verbatim
e0“Chitosan (1.0% and 2.0%) and putrescine (1.0 and 2.0 mmol/L) treatments were used to investigate the effects of these compounds on the postharvest quality and shelf-life of two banana cultivars”
e1“In the controls, increases in weight loss, microbial population, total soluble solids, and ethylene production and decreases in firmness, ascorbic acid contents, and fruit lightness occurred gradually during storage”
e2“All these changes were delayed significantly after treatments with chitosan and putrescine”
Claim · model-written summary
Chitosan and putrescine treatments delayed the increase in ethylene production during storage.
Verbatim
e0“Chitosan (1.0% and 2.0%) and putrescine (1.0 and 2.0 mmol/L) treatments were used to investigate the effects of these compounds on the postharvest quality and shelf-life of two banana cultivars”
e1“In the controls, increases in weight loss, microbial population, total soluble solids, and ethylene production and decreases in firmness, ascorbic acid contents, and fruit lightness occurred gradually during storage”
e2“All these changes were delayed significantly after treatments with chitosan and putrescine”
Claim · model-written summary
Chitosan and putrescine treatments delayed the decreases in firmness, ascorbic acid contents and fruit lightness during storage.
Verbatim
e0“Chitosan (1.0% and 2.0%) and putrescine (1.0 and 2.0 mmol/L) treatments were used to investigate the effects of these compounds on the postharvest quality and shelf-life of two banana cultivars”
e1“In the controls, increases in weight loss, microbial population, total soluble solids, and ethylene production and decreases in firmness, ascorbic acid contents, and fruit lightness occurred gradually during storage”
e2“All these changes were delayed significantly after treatments with chitosan and putrescine”
Claim · model-written summary
Putrescine and chitosan application caused small increases in phenolic compound contents at the end of storage.
- Taxon
- bananae0
- Treatment
- Application of putrescine and chitosane3
- Outcome
- phenolic compound contentse3
- Direction
- small increasese3
Not reportedComparator
Verbatim
e0“Chitosan (1.0% and 2.0%) and putrescine (1.0 and 2.0 mmol/L) treatments were used to investigate the effects of these compounds on the postharvest quality and shelf-life of two banana cultivars”
e3“Application of putrescine and chitosan also caused small increases in phenolic compound contents and antioxidant activity at the end of the storage period”
Claim · model-written summary
Putrescine and chitosan application caused small increases in antioxidant activity at the end of storage.
- Taxon
- bananae0
- Treatment
- Application of putrescine and chitosane3
- Outcome
- antioxidant activitye3
- Direction
- small increasese3
Not reportedComparator
Verbatim
e0“Chitosan (1.0% and 2.0%) and putrescine (1.0 and 2.0 mmol/L) treatments were used to investigate the effects of these compounds on the postharvest quality and shelf-life of two banana cultivars”
e3“Application of putrescine and chitosan also caused small increases in phenolic compound contents and antioxidant activity at the end of the storage period”
Claim · model-written summary
A 1% chitosan treatment is effective in improving postharvest quality and shelf-life of banana.
Verbatim
e0“Chitosan (1.0% and 2.0%) and putrescine (1.0 and 2.0 mmol/L) treatments were used to investigate the effects of these compounds on the postharvest quality and shelf-life of two banana cultivars”
e4“Results obtained suggest that a treatment with 1% chitosan is effective in improving the postharvest quality and shelf-life of banana”
The same questions in other papers
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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.