Abstract
Vacuum impregnation (VI) has been immensely used in modifying the physicochemical properties, nutritional values and sensory attributes of fruits and vegetables. However, the metabolic consequences of the plant tissue upon impregnation have not been profoundly explored although shelf life is strongly dependent on this factor. In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose to improve its quality and storage ability by reducing the chilling injury through the improvement of proline content. The spinach leaves were stored at 4 °C for 7 days and were analyzed at 12 h interval. Upon 1 day of impregnation, the proline content in GABA, sucrose and SA impregnated leaves was increased by 240%, 153% and 103%, respectively, while in non-impregnated leaves, the proline content was decreased by 23.8%. The chlorophyll content of GABA impregnated leaves exhibited the lowest reduction (49%) followed by sucrose (55%) and SA (57%); meanwhile, non-impregnated leaves reduced 80% of chlorophyll content at the end of storage. Sensory evaluation showed that GABA, sucrose and SA impregnated leaves respectively, obtained higher score in terms of freshness, color, texture and overall appearance as compared to non-impregnated leaves.
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Claims 11
Claim · model-written summary
GABA impregnation increased spinach leaf proline content by 240% after one day.
- Taxon
- spinach
Spinacia oleraceae1 - Treatment
- GABAe0
- Outcome
- proline contente0
- Direction
- increasede0
- Value
- 240%e0
- Qualifier
- 1 daye0
- Comparator
- non-impregnated leavese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Upon 1 day of impregnation, the proline content in GABA, sucrose and SA impregnated leaves was increased by 240%, 153% and 103%, respectively, while in non-impregnated leaves, the proline content was decreased by 23.8%.”
e1“In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose”
Claim · model-written summary
Sucrose impregnation increased spinach leaf proline content by 153% after one day.
- Taxon
- spinachSpinacia oleraceae1
- Treatment
- sucrosee0
- Outcome
- proline contente0
- Direction
- increasede0
- Value
- 153%e0
- Comparator
- non-impregnated leavese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Upon 1 day of impregnation, the proline content in GABA, sucrose and SA impregnated leaves was increased by 240%, 153% and 103%, respectively, while in non-impregnated leaves, the proline content was decreased by 23.8%.”
e1“In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose”
Claim · model-written summary
SA impregnation increased spinach leaf proline content by 103% after one day.
- Taxon
- spinachSpinacia oleraceae1
- Treatment
- SAe0
- Outcome
- proline contente0
- Direction
- increasede0
- Value
- 103%e0
- Comparator
- non-impregnated leavese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Upon 1 day of impregnation, the proline content in GABA, sucrose and SA impregnated leaves was increased by 240%, 153% and 103%, respectively, while in non-impregnated leaves, the proline content was decreased by 23.8%.”
e1“In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose”
Claim · model-written summary
Proline content decreased 23.8% in non-impregnated spinach leaves.
- Taxon
- spinachSpinacia oleraceae1
- Treatment
- non-impregnatede0
- Outcome
- proline contente0
- Direction
- decreasede0
- Value
- 23.8%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in non-impregnated leaves, the proline content was decreased by 23.8%”
e1“In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose”
Claim · model-written summary
GABA-impregnated spinach leaves lost 49% of chlorophyll by the end of storage.
- Taxon
- spinachSpinacia oleraceae1
- Treatment
- GABAe0
- Outcome
- chlorophyll contente0
- Direction
- reductione0
- Value
- 49%e0
- Comparator
- non-impregnated leavese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The chlorophyll content of GABA impregnated leaves exhibited the lowest reduction (49%) followed by sucrose (55%) and SA (57%); meanwhile, non-impregnated leaves reduced 80% of chlorophyll content at the end of storage.”
e1“In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose”
Claim · model-written summary
Sucrose-impregnated spinach leaves lost 55% of chlorophyll by the end of storage.
- Taxon
- spinachSpinacia oleraceae1
- Treatment
- sucrosee0
- Outcome
- chlorophyll contente0
- Direction
- reductione0
- Value
- 55%e0
- Comparator
- non-impregnated leavese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The chlorophyll content of GABA impregnated leaves exhibited the lowest reduction (49%) followed by sucrose (55%) and SA (57%); meanwhile, non-impregnated leaves reduced 80% of chlorophyll content at the end of storage.”
e1“In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose”
Claim · model-written summary
SA-impregnated spinach leaves lost 57% of chlorophyll by the end of storage.
- Taxon
- spinachSpinacia oleraceae1
- Treatment
- SAe0
- Outcome
- chlorophyll contente0
- Direction
- reductione0
- Value
- 57%e0
- Comparator
- non-impregnated leavese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The chlorophyll content of GABA impregnated leaves exhibited the lowest reduction (49%) followed by sucrose (55%) and SA (57%); meanwhile, non-impregnated leaves reduced 80% of chlorophyll content at the end of storage.”
e1“In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose”
Claim · model-written summary
Non-impregnated spinach leaves lost 80% of chlorophyll by the end of storage.
- Taxon
- spinachSpinacia oleraceae1
- Outcome
- chlorophyll contente0
- Direction
- reducede0
- Value
- 80%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“non-impregnated leaves reduced 80% of chlorophyll content at the end of storage”
e1“In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose”
Claim · model-written summary
GABA impregnation improved spinach leaf sensory freshness, color, texture and appearance relative to non-impregnated leaves.
- Taxon
- spinachSpinacia oleraceae1
- Treatment
- GABAe0
- Outcome
- freshness, color, texture and overall appearancee0
- Direction
- highere0
- Comparator
- non-impregnated leavese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“GABA, sucrose and SA impregnated leaves respectively, obtained higher score in terms of freshness, color, texture and overall appearance as compared to non-impregnated leaves.”
e1“In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose”
Claim · model-written summary
Sucrose impregnation improved spinach leaf sensory freshness, color, texture and appearance.
- Taxon
- spinachSpinacia oleraceae1
- Treatment
- sucrosee0
- Outcome
- freshness, color, texture and overall appearancee0
- Direction
- highere0
- Comparator
- non-impregnated leavese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“GABA, sucrose and SA impregnated leaves respectively, obtained higher score in terms of freshness, color, texture and overall appearance as compared to non-impregnated leaves.”
e1“In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose”
Claim · model-written summary
SA impregnation improved spinach leaf sensory freshness, color, texture and appearance.
- Taxon
- spinachSpinacia oleraceae1
- Treatment
- SAe0
- Outcome
- freshness, color, texture and overall appearancee0
- Direction
- highere0
- Comparator
- non-impregnated leavese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“GABA, sucrose and SA impregnated leaves respectively, obtained higher score in terms of freshness, color, texture and overall appearance as compared to non-impregnated leaves.”
e1“In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose”
The same questions in other papers
gamma-aminobutyric acid · quality: postharvest · Spinacia oleracea (spinach)Results agree
1 paper in the same direction as this paper
- positive
sucrose · physiology: pigments · Spinacia oleracea (spinach)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.