Abstract
Tomatoes harvested at both green and pink stages of maturity and bananas harvested at the three quarter green mature stage were stored at 20°C and relative humidity of 62%, 78% and 94% until full ripening. Bananas ripening was initiated by exposure to 10 ppm ethylene for 24 h at beginning of the study. The number of days to ripe, skin colour, firmness, titratable acidity, total soluble solid and weight loss of fruits were measured. The organoleptic characteristic of bananas was also evaluated. Ripening time was shorter in banana than in tomato; and in pink tomatoes than in green tomatoes. Whereas increasing air RH increased ripening time of tomatoes with less water loss and without effect on fruit color; the reverse was true in banana where ripening time was reduced with less weight loss, less firm and good eating quality fruits of high soluble solids content and flavor despite of the less yellow peel colour. Fruit firmness was in general higher in green than in pink tomatoes and in both it was maximum at medium RH; while that of bananas was maximum at low RH. The concentration of total soluble solids was about 4 times higher in bananas than in tomatoes; and in the latter it was comparable in pink and green tomatoes. Total soluble solids were non-significantly affected by RH in pink tomatoes; but peaked at medium RH in green tomatoes and bananas. Titratable acidity was comparable in pink and green tomatoes and was non-significantly affected by RH in pink tomatoes but increased by increasing RH in green tomatoes. Weight loss during storage was in general higher in bananas than in tomatoes and in both species it exhibited progressive decrease with the increase in RH with stronger effect in bananas than in tomatoes.
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Claims 20
Claim · model-written summary
Bananas ripened sooner than tomatoes.
Verbatim
e0“Ripening time was shorter in banana than in tomato”
Claim · model-written summary
Pink tomatoes ripened sooner than green tomatoes.
- Taxon
- tomatoes
Solanum lycopersicume0 - Material
- pink tomatoese0
- Outcome
- Ripening timee1
- Direction
- shortere1
- Comparator
- green tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in pink tomatoes than in green tomatoes”
e1“Ripening time was shorter in banana than in tomato”
Claim · model-written summary
Increasing relative humidity lengthened tomato ripening time.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- increasing air RHe0
- Outcome
- ripening timee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increasing air RH increased ripening time of tomatoes”
Claim · model-written summary
Increasing relative humidity reduced tomato water loss.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- increasing air RHe0
- Outcome
- water losse0
- Direction
- lesse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increasing air RH increased ripening time of tomatoes with less water loss”
Claim · model-written summary
Increasing relative humidity had no effect on tomato fruit color.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- increasing air RHe0
- Outcome
- fruit colore0
- Direction
- without effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increasing air RH increased ripening time of tomatoes with less water loss and without effect on fruit color”
Claim · model-written summary
Increasing humidity shortened banana ripening time.
Not reportedComparator
Verbatim
e0“the reverse was true in banana where ripening time was reduced”
e1“increasing air RH increased ripening time of tomatoes”
Claim · model-written summary
Increasing humidity reduced banana weight loss.
Not reportedComparator
Verbatim
e0“banana where ripening time was reduced with less weight loss”
e1“increasing air RH increased ripening time of tomatoes”
Claim · model-written summary
Higher humidity yielded less firm banana fruits.
Not reportedComparator
Verbatim
e0“banana where ripening time was reduced with less weight loss, less firm and good eating quality fruits of high soluble solids content and flavor despite of the less yellow peel colour”
e1“increasing air RH increased ripening time of tomatoes”
Claim · model-written summary
Higher humidity yielded bananas with good eating quality, high soluble solids and flavor.
Verbatim
e0“good eating quality fruits of high soluble solids content and flavor despite of the less yellow peel colour”
e1“banana where ripening time was reduced”
e2“increasing air RH increased ripening time of tomatoes”
Claim · model-written summary
Higher humidity yielded less yellow banana peel.
Not reportedComparator
Verbatim
e0“less yellow peel colour”
e1“banana where ripening time was reduced”
e2“increasing air RH increased ripening time of tomatoes”
Claim · model-written summary
Green tomatoes were generally firmer than pink tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Material
- greene0
- Outcome
- Fruit firmnesse0
- Direction
- highere0
- Comparator
- pink tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit firmness was in general higher in green than in pink tomatoes”
Claim · model-written summary
Tomato firmness peaked at medium relative humidity.
- Taxon
- tomatoesSolanum lycopersicume1
- Outcome
- Fruit firmnesse1
- Direction
- maximume0
- Setting
- medium RHe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in both it was maximum at medium RH”
e1“Fruit firmness was in general higher in green than in pink tomatoes”
Claim · model-written summary
Banana firmness peaked at low relative humidity.
Verbatim
e0“that of bananas was maximum at low RH”
e1“Fruit firmness was in general higher in green than in pink tomatoes”
Claim · model-written summary
Bananas had about four times the soluble solids concentration of tomatoes.
Verbatim
e0“The concentration of total soluble solids was about 4 times higher in bananas than in tomatoes”
Claim · model-written summary
Pink and green tomatoes had comparable soluble solids.
- Taxon
- tomatoesSolanum lycopersicume0
- Material
- pinke0
- Outcome
- concentration of total soluble solidse1
- Direction
- comparablee0
- Comparator
- green tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in the latter it was comparable in pink and green tomatoes”
e1“The concentration of total soluble solids was about 4 times higher in bananas than in tomatoes”
Claim · model-written summary
Relative humidity had no significant effect on soluble solids in pink tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Material
- pinke0
- Treatment
- RHe0
- Outcome
- Total soluble solidse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total soluble solids were non-significantly affected by RH in pink tomatoes”
Claim · model-written summary
Soluble solids peaked at medium humidity in green tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Material
- greene0
- Outcome
- Total soluble solidse1
- Direction
- peakede0
- Setting
- medium RHe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“peaked at medium RH in green tomatoes and bananas”
e1“Total soluble solids were non-significantly affected by RH in pink tomatoes”
Claim · model-written summary
Soluble solids peaked at medium humidity in bananas.
Verbatim
e0“peaked at medium RH in green tomatoes and bananas”
e1“Total soluble solids were non-significantly affected by RH in pink tomatoes”
Claim · model-written summary
Tomato acidity was comparable between pink and green fruit and did not differ significantly with humidity in pink fruit.
- Taxon
- tomatoesSolanum lycopersicume0
- Outcome
- Titratable aciditye0
- Direction
- comparablee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Titratable acidity was comparable in pink and green tomatoes and was non-significantly affected by RH in pink tomatoes”
Claim · model-written summary
Weight loss during storage decreased with increasing relative humidity in both species, more strongly in bananas.
Verbatim
e0“Weight loss during storage was in general higher in bananas than in tomatoes and in both species it exhibited progressive decrease with the increase in RH with stronger effect in bananas than in tomatoes”
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