Abstract
To evaluate the influence of various postharvest treatments on the chemical characteristics of mango cv. Langra, the present laboratory investigation was carried during 2016-17. Disease and bruises free, fresh fruits of uniform size, shape and colour were harvested at physiological mature stage and were given various postharvest treatment of sodium hypochlorite (NaOCl: 100, 150, 200ppm), 6-benzyladenine (BA: 50, 100, 150ppm) and hot water (52 to 55o C) for 5, 10 and 15 minutes. The fruits were subjected to air dried and kept in 5 ply corrugated boxes (5% ventilation) with newspaper lining and stored in ambient conditions. The fruits were evaluated after 3, 6, 9 and 12 days of storage. Total soluble solids (TSS) and sugars content of the fruits increased steadily up to 9 days and thereafter declined gradually whereas, sugar acid ratio (SAR) increased linearly during storage. Titratable acidity and ascorbic acid content gradually decreased linearly whereas, beta carotene content of fruits increased linearly during storage. Fruits treated with BA @ 100ppm and HWT for 5 minutes significantly maintained higher TSS, sugars and antioxidants content of the fruits and remained acceptable up to 12 days under ambient storage conditions.
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Claims 8
Claim · model-written summary
Mango fruit total soluble solids and sugars rose through day 9 of storage and then declined.
- Taxon
- mango
_from_India.jpg?width=60)
Mangifera indicat0 - Material
- Langrat0
- Outcome
- Total soluble solids (TSS) and sugars contente0
- Direction
- increased steadily up to 9 days and thereafter declined graduallye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“Total soluble solids (TSS) and sugars content of the fruits increased steadily up to 9 days and thereafter declined gradually”
t0“mango cv. Langra”
Claim · model-written summary
Mango fruit sugar acid ratio increased linearly during storage.
- Taxon
- mangoMangifera indicat0
- Material
- Langrat0
- Outcome
- sugar acid ratio (SAR)e0
- Direction
- increased linearlye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sugar acid ratio (SAR) increased linearly during storage”
t0“mango cv. Langra”
Claim · model-written summary
Mango fruit titratable acidity and ascorbic acid content decreased linearly during storage.
- Taxon
- mangoMangifera indicat0
- Material
- Langrat0
- Outcome
- Titratable acidity and ascorbic acid contente0
- Direction
- decreased linearlye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Titratable acidity and ascorbic acid content gradually decreased linearly”
t0“mango cv. Langra”
Claim · model-written summary
Mango fruit beta carotene content increased linearly during storage.
- Taxon
- mangoMangifera indicat0
- Material
- Langrat0
- Outcome
- beta carotene contente0
- Direction
- increased linearlye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“beta carotene content of fruits increased linearly during storage”
t0“mango cv. Langra”
Claim · model-written summary
BA at 100 ppm maintained significantly higher TSS, sugars and antioxidant content of mango fruit.
- Taxon
- mangoMangifera indicat0
- Material
- Langrat0
- Treatment
- BA @ 100ppme0
- Outcome
- TSS, sugars and antioxidants contente0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits treated with BA @ 100ppm and HWT for 5 minutes significantly maintained higher TSS, sugars and antioxidants content of the fruits”
t0“mango cv. Langra”
Claim · model-written summary
Hot water treatment for 5 minutes maintained significantly higher TSS, sugars and antioxidant content of mango fruit.
- Taxon
- mangoMangifera indicat0
- Material
- Langrat0
- Treatment
- HWT for 5 minutese0
- Outcome
- TSS, sugars and antioxidants contente0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits treated with BA @ 100ppm and HWT for 5 minutes significantly maintained higher TSS, sugars and antioxidants content of the fruits”
t0“mango cv. Langra”
Claim · model-written summary
BA at 100 ppm kept mango fruits acceptable through 12 days under ambient storage.
- Taxon
- mangoMangifera indicat0
- Material
- Langrat0
- Treatment
- BA @ 100ppme0
- Outcome
- remained acceptable up to 12 dayse0
- Setting
- ambient storage conditionse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits treated with BA @ 100ppm and HWT for 5 minutes significantly maintained higher TSS, sugars and antioxidants content of the fruits and remained acceptable up to 12 days under ambient storage conditions”
t0“mango cv. Langra”
Claim · model-written summary
Hot water treatment for 5 minutes kept mango fruits acceptable through 12 days under ambient storage.
- Taxon
- mangoMangifera indicat0
- Material
- Langrat0
- Treatment
- HWT for 5 minutese0
- Outcome
- remained acceptable up to 12 dayse0
- Setting
- ambient storage conditionse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits treated with BA @ 100ppm and HWT for 5 minutes significantly maintained higher TSS, sugars and antioxidants content of the fruits and remained acceptable up to 12 days under ambient storage conditions”
t0“mango cv. Langra”
The same questions in other papers
N-benzyladenine · quality: sugar starch · Mangifera indica (mango)Results agree
3 papers in the same direction as this paper
- positive
- 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.