Abstract
Apple due to its climacteric nature lose its quality very rapidly. Chitosan being a non-toxic biodegradable material can be used as coating material for fruits. It would be environmental friendly as compared to other chemicals. Therefore, this experiment was conducted to evaluate the optimum chitosan concentration for retaining the quality of apple fruits for longer time. The fruits were coated with three chitosan concentrations (0.5, 1.0 and 1.5%) along with a set of fruits treated with distilled water as control. The fruits when dried were kept in the laboratory at room temperature (182C) for 80 days, to study the effect of chitosan concentrations against physiological attributes after every 20 days interval. Both chitosan and storage had significantly influenced all the quality attributes of apples. Fruits coated with 1.5% chitosan were more firm and had maximum juice content, titratable acidity and ascorbic acid with less weight loss, fruit juice pH, total soluble solids (TSS) and TSS-Acid ratio and these results were at par with the effect of 1.0% chitosan on the fruits. Regarding storage effect, the fruits analyzed after 80 days showed maximum losses in weight, firmness, percent acidity and Ascorbic acids while pH, TSS and TSS-Acid ratio were found maximum. The interactive effect between chitosan and storage was found non-significant for all the studied attributes. It was concluded from the experiment that apple fruits Cv. Lady William coated with 1.0% chitosan after harvesting maintains the quality attributes up to 80 days during storage at 182 C and 562% RH.
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Claims 11
Claim · model-written summary
Fruits coated with 1.5% chitosan were firmer than control fruits coated with distilled water.
- Taxon
- apple
Malus domesticat0 - Treatment
- coated with 1.5% chitosane1
- Outcome
- firme1
- Direction
- moree1
- Comparator
- distilled watere3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“changes of apple fruit during storage”
e1“Fruits coated with 1.5% chitosan were more firm and had maximum juice content, titratable acidity and ascorbic acid”
e3“The fruits were coated with three chitosan concentrations (0.5, 1.0 and 1.5%) along with a set of fruits treated with distilled water as control”
Claim · model-written summary
Fruits coated with 1.5% chitosan had maximum juice content, titratable acidity and ascorbic acid compared with control fruits.
- Taxon
- appleMalus domesticat0
- Treatment
- coated with 1.5% chitosane1
- Outcome
- juice content, titratable acidity and ascorbic acide1
- Direction
- maximume1
- Comparator
- distilled watere3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“changes of apple fruit during storage”
e1“Fruits coated with 1.5% chitosan were more firm and had maximum juice content, titratable acidity and ascorbic acid”
e3“The fruits were coated with three chitosan concentrations (0.5, 1.0 and 1.5%) along with a set of fruits treated with distilled water as control”
Claim · model-written summary
Fruits coated with 1.5% chitosan had less weight loss than control fruits.
- Taxon
- appleMalus domesticat0
- Treatment
- coated with 1.5% chitosane1
- Outcome
- weight losse2
- Direction
- lesse2
- Comparator
- distilled watere3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“changes of apple fruit during storage”
e1“Fruits coated with 1.5% chitosan were more firm and had maximum juice content, titratable acidity and ascorbic acid”
e2“with less weight loss, fruit juice pH, total soluble solids (TSS) and TSS-Acid ratio”
e3“The fruits were coated with three chitosan concentrations (0.5, 1.0 and 1.5%) along with a set of fruits treated with distilled water as control”
Claim · model-written summary
Fruits coated with 1.5% chitosan had lower fruit juice pH, total soluble solids and TSS-acid ratio than control fruits.
- Taxon
- appleMalus domesticat0
- Treatment
- coated with 1.5% chitosane1
- Outcome
- fruit juice pH, total soluble solids (TSS) and TSS-Acid ratioe2
- Direction
- lesse2
- Comparator
- distilled watere3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“changes of apple fruit during storage”
e1“Fruits coated with 1.5% chitosan were more firm and had maximum juice content, titratable acidity and ascorbic acid”
e2“with less weight loss, fruit juice pH, total soluble solids (TSS) and TSS-Acid ratio”
e3“The fruits were coated with three chitosan concentrations (0.5, 1.0 and 1.5%) along with a set of fruits treated with distilled water as control”
Claim · model-written summary
Fruits coated with 1.0% chitosan were at par with fruits coated with 1.5% chitosan for the quality attributes.
- Taxon
- appleMalus domesticat0
- Treatment
- 1.0% chitosane2
- Outcome
- quality attributese4
- Direction
- at pare2
- Comparator
- 1.5% chitosane1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“changes of apple fruit during storage”
e1“Fruits coated with 1.5% chitosan were more firm and had maximum juice content, titratable acidity and ascorbic acid”
e2“these results were at par with the effect of 1.0% chitosan on the fruits”
e4“Both chitosan and storage had significantly influenced all the quality attributes of apples”
Claim · model-written summary
Chitosan significantly influenced all the quality attributes of apple fruit.
- Taxon
- appleMalus domesticat0
- Treatment
- chitosane4
- Outcome
- quality attributese4
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“changes of apple fruit during storage”
e4“Both chitosan and storage had significantly influenced all the quality attributes of apples”
Claim · model-written summary
After 80 days of storage, apple fruit showed maximum losses in weight, firmness and percent acidity.
- Taxon
- appleMalus domesticat0
- Treatment
- after 80 dayse5
- Outcome
- losses in weight, firmness, percent aciditye5
- Direction
- maximume5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“changes of apple fruit during storage”
e5“the fruits analyzed after 80 days showed maximum losses in weight, firmness, percent acidity and Ascorbic acids”
Claim · model-written summary
After 80 days of storage, apple fruit showed maximum losses in ascorbic acid.
- Taxon
- appleMalus domesticat0
- Treatment
- after 80 dayse5
- Outcome
- Ascorbic acidse5
- Direction
- maximume5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“changes of apple fruit during storage”
e5“the fruits analyzed after 80 days showed maximum losses in weight, firmness, percent acidity and Ascorbic acids”
Claim · model-written summary
After 80 days of storage, pH, TSS and TSS-acid ratio were at their maximum.
- Taxon
- appleMalus domesticat0
- Treatment
- after 80 dayse5
- Outcome
- pH, TSS and TSS-Acid ratioe6
- Direction
- maximume6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“changes of apple fruit during storage”
e5“the fruits analyzed after 80 days showed maximum losses in weight, firmness, percent acidity and Ascorbic acids”
e6“while pH, TSS and TSS-Acid ratio were found maximum”
Claim · model-written summary
The interactive effect of chitosan and storage was not significant for any of the studied attributes.
- Taxon
- appleMalus domesticat0
- Treatment
- chitosan and storagee7
- Outcome
- interactive effecte7
- Direction
- non-significante7
- Qualifier
- for all the studied attributese7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“changes of apple fruit during storage”
e7“The interactive effect between chitosan and storage was found non-significant for all the studied attributes”
Claim · model-written summary
The authors recommend coating apple fruit (cv. Lady William) with 1.0% chitosan after harvest to maintain quality for up to 80 days of storage.
- Taxon
- apple fruitsMalus domesticae1
- Material
- Cv. Lady Williame1
- Treatment
- coated with 1.0% chitosane1
- Outcome
- quality attributese1
- Setting
- during storage at 182 C and 562% RHe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“apple fruits Cv. Lady William coated with 1.0% chitosan after harvesting maintains the quality attributes up to 80 days during storage at 182 C and 562% RH”
The same questions in other papers
chitosan · quality: general · Malus domestica (apple)Positive and negative results
2 reporting no difference from an alternative
- positive
- positive
chitosan · quality: postharvest · Malus domestica (apple)Positive and negative results
10 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
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8 papers more in this group
See all 12 papers →chitosan · quality: sugar starch · Malus domestica (apple)Results agree
2 papers in the same direction as this paper
- positive
- 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.