Abstract
Abstract Fruits of ‘Spartan’ apple were dipped in solutions of commercial CaCl 2 after harvest to increase their Ca concentration. Fruits were stored until the following June, then the flesh was analyzed for Ca. Undipped fruit contained 203 ppm Ca and fruit dipped in 4% CaCl 2 (wt/vol) contained 278 ppm Ca, dry weight basis. When surfactants were added to the CaCl 2 solution, the Ca concentration in dipped fruit was 230 to 250 ppm. When thickeners and surfactants were added, the Ca concentration in dipped fruit was 373 to 825 ppm. These results indicate that surfactants reduce the uptake of Ca by fruit from dips but thickners with surfactants increase it
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Claims 3
Claim · model-written summary
Dipping apples in 4% CaCl2 raised fruit Ca concentration to 278 ppm from 203 ppm in undipped fruit.
- Taxon
- apple
Malus domesticat0 - Treatment
- dipped in 4% CaCl 2 (wt/vol)e1
- Outcome
- Ca concentratione0
- Direction
- increaseinferrede1
- Value
- 278 ppm Cae1
- Qualifier
- Undipped fruit contained 203 ppm Cae1
- Comparator
- Undipped fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Calcium Concentration in Apple Fruit”
e0“to increase their Ca concentration”
e1“Undipped fruit contained 203 ppm Ca and fruit dipped in 4% CaCl 2 (wt/vol) contained 278 ppm Ca, dry weight basis”
Claim · model-written summary
Adding surfactants to the CaCl2 dip lowered fruit Ca concentration to 230 to 250 ppm compared with the CaCl2 dip alone.
- Taxon
- appleMalus domesticat0
- Treatment
- surfactants were added to the CaCl 2 solutione2
- Outcome
- Ca concentration in dipped fruite2
- Direction
- decreaseinferrede2
- Value
- 230 to 250 ppme2
- Comparator
- dipped in 4% CaCl 2 (wt/vol)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Calcium Concentration in Apple Fruit”
e1“Undipped fruit contained 203 ppm Ca and fruit dipped in 4% CaCl 2 (wt/vol) contained 278 ppm Ca, dry weight basis”
e2“When surfactants were added to the CaCl 2 solution, the Ca concentration in dipped fruit was 230 to 250 ppm”
Claim · model-written summary
Adding thickeners with surfactants raised fruit Ca concentration to 373 to 825 ppm compared with the CaCl2 dip alone.
- Taxon
- appleMalus domesticat0
- Treatment
- thickeners and surfactants were addede3
- Outcome
- Ca concentration in dipped fruite3
- Direction
- increaseinferrede3
- Value
- 373 to 825 ppme3
- Comparator
- dipped in 4% CaCl 2 (wt/vol)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Calcium Concentration in Apple Fruit”
e1“Undipped fruit contained 203 ppm Ca and fruit dipped in 4% CaCl 2 (wt/vol) contained 278 ppm Ca, dry weight basis”
e3“When thickeners and surfactants were added, the Ca concentration in dipped fruit was 373 to 825 ppm”
The same questions in other papers
calcium dichloride · nutrient: content · Malus domestica (apple)Results agree
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See all 13 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.