Abstract
The present study aimed to extend fresh-cut guava life and retain quality using safe compounds without affecting quality or palatability. Different concentrations of ascorbic acid, citric acid and calcium lactate were used before storage at 5°C for 12 days in two successive seasons. It has been found that citric acid at 2% was the most effective in the case of fresh-cut guava compared to untreated ones in different traits under study in terms of general appearance, total soluble solids/acid ratio, colour changes, browning index and decay percentage. Citric acid and ascorbic acid treatments showed significant impacts on fresh-cut guava content of total phenols and ascorbic acid. While, calcium lactate at 2% showed the least significant values of weight loss and the highest significant firmness compared with the control.
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Claims 5
Claim · model-written summary
Citric acid at 2% was most effective for overall fresh-cut guava quality relative to untreated fruit.
Verbatim
e0“citric acid at 2% was the most effective in the case of fresh-cut guava compared to untreated ones in different traits under study in terms of general appearance, total soluble solids/acid ratio, colour changes, browning index and decay percentage”
Claim · model-written summary
Citric acid significantly affected total phenols and ascorbic acid content in fresh-cut guava.
Not reportedComparatorDirection
Verbatim
t0“FRESH-CUT GUAVA”
e0“Citric acid and ascorbic acid treatments showed significant impacts on fresh-cut guava content of total phenols and ascorbic acid”
Claim · model-written summary
Ascorbic acid significantly affected total phenols and ascorbic acid content in fresh-cut guava.
Not reportedComparatorDirection
Verbatim
e0“Citric acid and ascorbic acid treatments showed significant impacts on fresh-cut guava content of total phenols and ascorbic acid”
Claim · model-written summary
Calcium lactate at 2% yielded the least weight loss relative to control.
- Taxon
- GUAVA
Psidium guajavat0 - Treatment
- calcium lactate at 2%e0
- Outcome
- weight losse0
- Direction
- leaste0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“FRESH-CUT GUAVA”
e0“calcium lactate at 2% showed the least significant values of weight loss and the highest significant firmness compared with the control”
Claim · model-written summary
Calcium lactate at 2% produced the highest firmness relative to control.
- Taxon
- GUAVAPsidium guajavat0
- Treatment
- calcium lactate at 2%e0
- Outcome
- firmnesse0
- Direction
- higheste0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“FRESH-CUT GUAVA”
e0“calcium lactate at 2% showed the least significant values of weight loss and the highest significant firmness compared with the control”
The same questions in other papers
calcium atom · quality: postharvest · Psidium guajava (guava)Results differ
8 papers in the same direction as this paper · 2 in the opposite direction
- positive
- no effect
- negative
7 papers more in this group
See all 11 papers →lactate · quality: postharvest · Psidium guajava (guava)Results agree
1 paper in the same direction as this paper
- 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.