Abstract
The aim of this study was to evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 °C. The results showed a significantly less weight loss and decay for coated strawberries compared to the control. So that, the TG and CMC coated strawberries exhibited the lowest weight loss (3.65%) and decay (32.66%) at day 16 of storage, respectively. Edible coatings reduced the rate of deterioration in ascorbic acid, total phenolics, and anthocyanins in fruit over time. There was no significant difference observed between the coated and untreated strawberries in firmness and color characterization during storage time. Coatings improved the sensorial attributes of the fruit during storage so that, the CMC coated strawberries exhibited the highest score. TOPSIS-Shannon entropy method used to compare different coatings to improve the shelf-life of strawberries. The comparison between different coatings via TOPSIS analysis showed that the CMC was the most appropriate coating to reduce the weight loss, decayed and preserved nutritional ingredients of strawberries during the storage period.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-nd. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
Coated strawberries showed significantly less weight loss and decay than the control.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- edible coatingse0
- Outcome
- weight loss and decaye1
- Direction
- lesse1
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 °C”
e1“The results showed a significantly less weight loss and decay for coated strawberries compared to the control”
Claim · model-written summary
TG-coated strawberries had the lowest weight loss at day 16 of storage (3.65%).
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 °C”
e2“the TG and CMC coated strawberries exhibited the lowest weight loss (3.65%) and decay (32.66%) at day 16 of storage, respectively”
Claim · model-written summary
CMC-coated strawberries had the lowest decay at day 16 of storage (32.66%).
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 °C”
e2“the TG and CMC coated strawberries exhibited the lowest weight loss (3.65%) and decay (32.66%) at day 16 of storage, respectively”
Claim · model-written summary
Edible coatings reduced the deterioration of ascorbic acid, total phenolics and anthocyanins over storage time.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- Edible coatingse3
- Outcome
- deterioration in ascorbic acid, total phenolics, and anthocyaninse3
- Direction
- reducede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 °C”
e3“Edible coatings reduced the rate of deterioration in ascorbic acid, total phenolics, and anthocyanins in fruit over time”
Claim · model-written summary
Coated and untreated strawberries did not differ significantly in firmness and colour during storage.
- Taxon
- strawberriesFragaria ×ananassae4
- Treatment
- coatede4
- Outcome
- firmness and color characterizatione4
- Direction
- no significant differencee4
- Comparator
- untreatede4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 °C”
e4“There was no significant difference observed between the coated and untreated strawberries in firmness and color characterization during storage time”
Claim · model-written summary
Edible coatings improved the sensory attributes of strawberries during storage.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- Coatingse5
- Outcome
- sensorial attributese5
- Direction
- improvede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 °C”
e5“Coatings improved the sensorial attributes of the fruit during storage so that, the CMC coated strawberries exhibited the highest score”
Claim · model-written summary
CMC-coated strawberries had the highest sensory score.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- CMCe5
- Outcome
- scoree5
- Direction
- higheste5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 °C”
e5“Coatings improved the sensorial attributes of the fruit during storage so that, the CMC coated strawberries exhibited the highest score”
Claim · model-written summary
CMC was the most appropriate of the compared coatings for reducing weight loss, decay and loss of nutrients in strawberries.
- Taxon
- strawberriesFragaria ×ananassae6
- Treatment
- CMCe6
- Outcome
- weight loss, decayed and preserved nutritional ingredientse6
- Direction
- most appropriatee6
- Comparator
- different coatingse6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“The comparison between different coatings via TOPSIS analysis showed that the CMC was the most appropriate coating to reduce the weight loss, decayed and preserved nutritional ingredients of strawberries during the storage period”
The same questions in other papers
carboxymethylcellulose · quality: postharvest · Fragaria x ananassa (strawberry)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →carboxymethylcellulose · disease · Fragaria x ananassa (strawberry)Results agree
6 papers in the same direction as this paper
- positive
- positive
- positive
3 papers more in this group
See all 7 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.