Abstract
In the study; fruit skin color parameters, fruit flesh firmness and total soluable solid (TSS) ratios, as well as total acidity, total phenolic substance, total monomeric anth°Cyanin amounts and total antioxidant capacity were determined. After the fruits were harvested, they were immersed in three different doses (0-2-4%) of calcium chloride (CaCl2) solution for 5 minutes. The fruits removed from the solution were kept to dry. The fruits were stored for 14 days in a cold store with a temperature of 1-2°C and a relative humidity of 90±5%. Before the storage and on the 7th and 14th days of storage, the fruits samples were taken and kept on the shelves in the rooms with a temperature of 21±1°C and a relative humidity of 60±5%for 3 days. Measurements and analyses of fruit quality parameters were made in the samples taken from the fruits that were kept on the shelf for three days. As a result of the study, it was determined that 4%CaCl2 application was effective in maintaining fruit flesh firmness. In fruits kept on the shelf for 3 days after 14 days of storage, SSC of 4%CaCl2 treatment was found to be higher than the control treatment. Compared to the control, 4%CaCl2 caused a significant increase in the total phenol content. The highest total monomeric anth°Cyanin content and total antioxidant capacity was determined in the control treatment. While there were no significant changes in L* values between treatments, a* and b* values were found to be higher in 2%CaCl2 treatment. In the light of the data obtained, it was concluded that 4%CaCl2 application had a positive effect on the shelf life of strawberry fruits.
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Claims 8
Claim · model-written summary
Four percent calcium chloride maintained fruit flesh firmness.
- Taxon
- Strawberry
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- 4%CaCl2 applicatione0
- Outcome
- fruit flesh firmnesse0
- Direction
- maintaininge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“4%CaCl2 application was effective in maintaining fruit flesh firmness.”
t0“Strawberry”
Claim · model-written summary
After storage and shelf holding, 4% calcium chloride gave higher SSC than control.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- 4%CaCl2 treatmente0
- Outcome
- SSCe0
- Direction
- highere0
- Qualifier
- 3 days after 14 days of storagee0
- Comparator
- control treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In fruits kept on the shelf for 3 days after 14 days of storage, SSC of 4%CaCl2 treatment was found to be higher than the control treatment.”
t0“Strawberry”
Claim · model-written summary
Four percent calcium chloride significantly increased total phenol content versus control.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- 4%CaCl2e0
- Outcome
- total phenol contente0
- Direction
- increasee0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to the control, 4%CaCl2 caused a significant increase in the total phenol content.”
t0“Strawberry”
Claim · model-written summary
Control fruit had the highest total monomeric anthocyanin content.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- control treatmente0
- Outcome
- total monomeric anth°Cyanin contente0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The highest total monomeric anth°Cyanin content and total antioxidant capacity was determined in the control treatment.”
t0“Strawberry”
Claim · model-written summary
Control fruit had the highest total antioxidant capacity.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- control treatmente0
- Outcome
- total antioxidant capacitye0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The highest total monomeric anth°Cyanin content and total antioxidant capacity was determined in the control treatment.”
t0“Strawberry”
Claim · model-written summary
L* values did not differ significantly among treatments.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- treatmentse0
- Outcome
- L* valuese0
- Direction
- no significant changese0
- Comparator
- between treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“While there were no significant changes in L* values between treatments”
t0“Strawberry”
Claim · model-written summary
Two percent calcium chloride gave higher a* and b* values.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- 2%CaCl2 treatmente0
- Outcome
- a* and b* valuese0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a* and b* values were found to be higher in 2%CaCl2 treatment.”
t0“Strawberry”
Claim · model-written summary
Authors concluded four percent calcium chloride improved strawberry shelf life.
- Taxon
- strawberryFragaria ×ananassae0
- Outcome
- 4%CaCl2 applicatione0
- Qualifier
- shelf life of strawberry fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“4%CaCl2 application had a positive effect on the shelf life of strawberry fruits.”
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calcium chloride dihydrate · quality: phytochemicals · Fragaria x ananassa (strawberry)Results agree
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See all 21 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.