Abstract
Minimizing post-harvest losses of horticultural perishables is a very effective way of reducing the area needed for production and/or increasing food availability. This research investigated the effectiveness of dipping treatments on storage life of fruits and vegetables. Bananas, Tomatoes and Cucumbers were dipped in Calcium Chloride, Sodium Chloride and Lime juice solutions with different steeping time. The effects of these agents on pre-treated fruits and vegetables were evaluated by analyzing the pH, TSS, Weight loss and Shelf life. The results indicated that due to pre-treatment increase in pH, TSS and Weight loss was low in fruits and vegetables dipped in Calcium Chloride and Sodium Chloride as compared to Control, there was no significant difference between fruits and vegetables dipped in Lime juice and control. Shelf life of Bananas dipped in Calcium Chloride with a steeping time of 10 min was increased from 7 days to 9 days, Shelf life of Tomatoes was increased from 10 days to 13 days and Shelf life of Cucumbers was increased from 16 days to 22 days. Overall, Calcium Chloride was observed to be effective in increasing the shelf life of fruits and vegetables.
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Claims 6
Claim · model-written summary
Calcium Chloride dipping limited increases in pH, TSS and weight loss compared with control.
Verbatim
e0“increase in pH, TSS and Weight loss was low in fruits and vegetables dipped in Calcium Chloride and Sodium Chloride as compared to Control”
e1“Bananas, Tomatoes and Cucumbers were dipped in Calcium Chloride, Sodium Chloride and Lime juice solutions”
Claim · model-written summary
Sodium Chloride dipping limited increases in pH, TSS and weight loss compared with control.
Verbatim
e0“increase in pH, TSS and Weight loss was low in fruits and vegetables dipped in Calcium Chloride and Sodium Chloride as compared to Control”
e1“Bananas, Tomatoes and Cucumbers were dipped in Calcium Chloride, Sodium Chloride and Lime juice solutions”
Claim · model-written summary
Lime juice dipping did not differ significantly from control.
Verbatim
e0“there was no significant difference between fruits and vegetables dipped in Lime juice and control”
e1“Bananas, Tomatoes and Cucumbers were dipped in Calcium Chloride, Sodium Chloride and Lime juice solutions”
Claim · model-written summary
Calcium Chloride dipping for 10 min increased banana shelf life from 7 to 9 days.
Verbatim
e0“Shelf life of Bananas dipped in Calcium Chloride with a steeping time of 10 min was increased from 7 days to 9 days”
Claim · model-written summary
Tomato shelf life increased from 10 to 13 days under the dipping treatment.
- Taxon
- Tomatoes
Solanum lycopersicume0 - Treatment
- Calcium Chloridee1
- Outcome
- Shelf lifee0
- Direction
- increasede0
- Value
- 13 dayse0
- Comparator
- 10 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Shelf life of Tomatoes was increased from 10 days to 13 days”
e1“Bananas, Tomatoes and Cucumbers were dipped in Calcium Chloride, Sodium Chloride and Lime juice solutions”
Claim · model-written summary
Cucumber shelf life increased from 16 to 22 days under the dipping treatment.
- Taxon
- Cucumbers
Cucumis sativuse0 - Treatment
- Calcium Chloridee1
- Outcome
- Shelf lifee0
- Direction
- increasede0
- Value
- 22 dayse0
- Comparator
- 16 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Shelf life of Cucumbers was increased from 16 days to 22 days”
e1“Bananas, Tomatoes and Cucumbers were dipped in Calcium Chloride, Sodium Chloride and Lime juice solutions”
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See all 16 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.