Abstract
Combined use of hot water (HW) treatment and calcium lactate (CL) is a promising postharvest approach to preserve the food value and prolong the shelf life of fruits. The present experiment aims to determine the physiological loss in weight, firmness, respiration rate, ethylene and biochemical attributes of banana fruits treated with hot water (50 °C for 7 min) and aqueous CL dipping (1, 2, and 3% for 2 min). Treated fruits were stored under ambient conditions (22-25°C temperature and 60-65% of relative humidity) for up to 9 days. The study showed that combined use of HW and CL (3%) maintained higher hue angle, peel firmness (4.4 N), reduced decay loss (10.63%), respiration and ethylene evolution rate of stored fruits. Also, CL treatments (3%) with HW proved the best which reduced 6-fold sugar spot and 1.5-fold decay loss over untreated fruits. At the end of storage sensory parameters such as mouthfeel, peel colour and overall acceptability (score 6.9) were recorded higher in HW and CL 3% treated fruits. The findings indicated that pre-storage combined use of HW and CL has a great potential to preserve quality, delay ripening, and reduce sugar spots, and postharvest decay loss in banana fruit without any adverse effect on consumer appeal.
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Claims 9
Claim · model-written summary
Combined hot water and calcium lactate (3%) treatment maintained a higher hue angle in stored banana fruit.
Not reportedComparator
Verbatim
t0“banana fruits”
e1“combined use of HW and CL (3%) maintained higher hue angle, peel firmness (4.4 N), reduced decay loss (10.63%), respiration and ethylene evolution rate of stored fruits”
Claim · model-written summary
Combined hot water and calcium lactate (3%) treatment maintained peel firmness at 4.4 N in stored banana fruit.
- Taxon
- banana fruitst0
- Treatment
- combined use of HW and CL (3%)e1
- Outcome
- peel firmnesse1
- Direction
- maintainede1
- Value
- 4.4 Ne1
Not reportedComparator
Verbatim
t0“banana fruits”
e1“combined use of HW and CL (3%) maintained higher hue angle, peel firmness (4.4 N), reduced decay loss (10.63%), respiration and ethylene evolution rate of stored fruits”
Claim · model-written summary
Combined hot water and calcium lactate (3%) treatment reduced decay loss to 10.63% in stored banana fruit.
- Taxon
- banana fruitst0
- Treatment
- combined use of HW and CL (3%)e1
- Outcome
- decay losse1
- Direction
- reducede1
- Value
- 10.63%e1
Not reportedComparator
Verbatim
t0“banana fruits”
e1“combined use of HW and CL (3%) maintained higher hue angle, peel firmness (4.4 N), reduced decay loss (10.63%), respiration and ethylene evolution rate of stored fruits”
Claim · model-written summary
Combined hot water and calcium lactate (3%) treatment reduced respiration and ethylene evolution rate of stored banana fruit.
- Taxon
- banana fruitst0
- Treatment
- combined use of HW and CL (3%)e1
- Outcome
- respiration and ethylene evolution ratee1
- Direction
- reducede1
Not reportedComparator
Verbatim
t0“banana fruits”
e1“combined use of HW and CL (3%) maintained higher hue angle, peel firmness (4.4 N), reduced decay loss (10.63%), respiration and ethylene evolution rate of stored fruits”
Claim · model-written summary
Calcium lactate (3%) with hot water reduced sugar spot 6-fold relative to untreated banana fruit.
Verbatim
t0“banana fruits”
e2“CL treatments (3%) with HW proved the best which reduced 6-fold sugar spot and 1.5-fold decay loss over untreated fruits”
Claim · model-written summary
Calcium lactate (3%) with hot water reduced decay loss 1.5-fold relative to untreated banana fruit.
Verbatim
t0“banana fruits”
e2“CL treatments (3%) with HW proved the best which reduced 6-fold sugar spot and 1.5-fold decay loss over untreated fruits”
Claim · model-written summary
Mouthfeel and peel colour were higher in banana fruit treated with hot water and calcium lactate (3%) at the end of storage.
- Taxon
- banana fruitst0
- Treatment
- HW and CL 3% treated fruitse3
- Outcome
- mouthfeel, peel coloure3
- Direction
- highere3
Not reportedComparator
Verbatim
t0“banana fruits”
e3“At the end of storage sensory parameters such as mouthfeel, peel colour and overall acceptability (score 6.9) were recorded higher in HW and CL 3% treated fruits”
Claim · model-written summary
Overall acceptability was higher in banana fruit treated with hot water and calcium lactate (3%), with a score of 6.9 at the end of storage.
- Taxon
- banana fruitst0
- Treatment
- HW and CL 3% treated fruitse3
- Outcome
- overall acceptabilitye3
- Direction
- highere3
- Value
- score 6.9e3
Not reportedComparator
Verbatim
t0“banana fruits”
e3“At the end of storage sensory parameters such as mouthfeel, peel colour and overall acceptability (score 6.9) were recorded higher in HW and CL 3% treated fruits”
Claim · model-written summary
Pre-storage combined hot water and calcium lactate treatment is recommended to preserve banana fruit quality without adverse effect on consumer appeal.
Verbatim
t0“banana fruits”
e4“pre-storage combined use of HW and CL has a great potential to preserve quality, delay ripening, and reduce sugar spots, and postharvest decay loss in banana fruit without any adverse effect on consumer appeal”
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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.