Abstract
This study was carried out on fruit of local orange (Citrus sinensis L. Osbeck) grown at private orchard Diyala governorate / Iraq, to study the effect of dipped fruits for 10 min in (0, 1, 2, 3% citric acid, 5 and 10% ginger) on fruit quality of orange during 65- and 105-days cold storage at 5+1 with 85- 90% RH. Dipping fruits in citric acid solution reduced fruit's weight loss and decay. Ginger extract at 5 and 10% significantly reserved acidity, total sugar and sugar/acid ratio, also caused a reduction in fruit weight loss and fruit decay. There was a significant decreases in fruits peel carotene and an increases in vitamin C, when fruits were treated with 5% ginger extract. Prolonging storage period from 65 to 105day significantly increased fruit total soluble solids, weight loss, total sugar, and fruit peel carotene but, reduced vitamin C and total acidity. The interaction between dip treatments and storage period had a significantly positive effect on the quality feature of fruit orange.
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Claims 9
Claim · model-written summary
Dipping orange fruits in citric acid solution reduced fruit weight loss and decay.
Not reportedComparator
Verbatim
e0“local orange (Citrus sinensis L. Osbeck)”
e1“Dipping fruits in citric acid solution reduced fruit's weight loss and decay”
Claim · model-written summary
Ginger extract at 5 and 10% preserved acidity, total sugar and sugar/acid ratio of orange fruit.
- Taxon
- orangee0
- Treatment
- Ginger extract at 5 and 10%e1
- Outcome
- acidity, total sugar and sugar/acid ratioe1
- Direction
- reservede1
Not reportedComparator
Verbatim
e0“local orange (Citrus sinensis L. Osbeck)”
e1“Ginger extract at 5 and 10% significantly reserved acidity, total sugar and sugar/acid ratio, also caused a reduction in fruit weight loss and fruit decay”
Claim · model-written summary
Ginger extract at 5 and 10% reduced orange fruit weight loss and fruit decay.
- Taxon
- orangee0
- Treatment
- Ginger extract at 5 and 10%e1
- Outcome
- fruit weight loss and fruit decaye1
- Direction
- reductione1
Not reportedComparator
Verbatim
e0“local orange (Citrus sinensis L. Osbeck)”
e1“Ginger extract at 5 and 10% significantly reserved acidity, total sugar and sugar/acid ratio, also caused a reduction in fruit weight loss and fruit decay”
Claim · model-written summary
Treating orange fruits with 5% ginger extract significantly decreased fruit peel carotene.
Not reportedComparator
Verbatim
e0“local orange (Citrus sinensis L. Osbeck)”
e1“There was a significant decreases in fruits peel carotene and an increases in vitamin C, when fruits were treated with 5% ginger extract”
Claim · model-written summary
Treating orange fruits with 5% ginger extract increased vitamin C.
Not reportedComparator
Verbatim
e0“local orange (Citrus sinensis L. Osbeck)”
e1“There was a significant decreases in fruits peel carotene and an increases in vitamin C, when fruits were treated with 5% ginger extract”
Claim · model-written summary
Prolonging cold storage from 65 to 105 days significantly increased orange fruit total soluble solids, weight loss and total sugar.
- Taxon
- orangee0
- Treatment
- Prolonging storage period from 65 to 105daye1
- Outcome
- fruit total soluble solids, weight loss, total sugare1
- Direction
- increasede1
Not reportedComparator
Verbatim
e0“local orange (Citrus sinensis L. Osbeck)”
e1“Prolonging storage period from 65 to 105day significantly increased fruit total soluble solids, weight loss, total sugar, and fruit peel carotene but, reduced vitamin C and total acidity”
Claim · model-written summary
Prolonging cold storage from 65 to 105 days significantly increased orange fruit peel carotene.
- Taxon
- orangee0
- Treatment
- Prolonging storage period from 65 to 105daye1
- Outcome
- fruit peel carotenee1
- Direction
- increasede1
Not reportedComparator
Verbatim
e0“local orange (Citrus sinensis L. Osbeck)”
e1“Prolonging storage period from 65 to 105day significantly increased fruit total soluble solids, weight loss, total sugar, and fruit peel carotene but, reduced vitamin C and total acidity”
Claim · model-written summary
Prolonging cold storage from 65 to 105 days reduced orange fruit vitamin C and total acidity.
- Taxon
- orangee0
- Treatment
- Prolonging storage period from 65 to 105daye1
- Outcome
- vitamin C and total aciditye1
- Direction
- reducede1
Not reportedComparator
Verbatim
e0“local orange (Citrus sinensis L. Osbeck)”
e1“Prolonging storage period from 65 to 105day significantly increased fruit total soluble solids, weight loss, total sugar, and fruit peel carotene but, reduced vitamin C and total acidity”
Claim · model-written summary
The interaction between dip treatments and storage period had a significantly positive effect on orange fruit quality.
- Taxon
- fruit orangee0
- Treatment
- interaction between dip treatments and storage periode0
- Outcome
- quality featuree0
Not reportedComparatorDirection
Verbatim
e0“The interaction between dip treatments and storage period had a significantly positive effect on the quality feature of fruit orange”
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See all 19 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.