Abstract
Abstract A comparative study was conducted to assess the roles of silver nitrate, aloevera gel and iron nano-particles on the post-harvest quality and shelf life of banana (Musa acuminata) and citrus (citrus sinensis) for 20 days. The parameter studied were shelf life, fruit length, weight, diameter, firmness, pulp weight, peel weight, pulp to peel ratio, pulp pH, total soluble solids, and total phenolic content. The results showed that T4 (AVG + nano-emulsions in 5:0.5) significantly improved the shelf life of both banana and citrus fruits. Climacteric and non-climacteric (both types of) fruits responded equally well to the combination of aloevera gel and nano-emulsions. In terms of fruit length, none of the treatments had a significant effect on banana. T3 (AVG + nano-emulsions in 10:1) showed significant results for banana fruit weight. In citrus, 1% AgNO3 had the best results for fruit weight, while T3 (AVG + nano-emulsions in 10:1) showed the best results for fruit diameter. T1 (1% AgNO3) and T3 (AVG + nano-emulsions in 10:1) were effective in maintaining fruit firmness for a longer duration in both banana and citrus. T3 (AVG + nano-emulsions in 10:1) was effective in maintaining peel weight in both banana and citrus. However, in citrus, this combination was not significantly different from the control, and other treatments did not perform better than the control. For pulp weight, 1% AgNO3 had significant effects in citrus, while 0.5% AgNO3 performed better in banana. A 0.5% AgNO3 solution was also effective in maintaining pulp to peel ratio in both fruits. T3 (AVG + nano-emulsions in 10:1) performed best in maintaining pulp pH in banana, while T4 (AVG + nano-emulsions in 5:0.5) was excellent in maintaining citrus pulp pH. In terms of total soluble solids (TSS), the 5:0.5 solution of aloevera gel and nano-emulsions significantly influenced banana TSS, while 1% AgNO3 had a significant effect in increasing citrus TSS. Total phenolic content was significantly affected by the combination of aloevera gel and nano-emulsion concentrations in both banana and citrus. Overall, the effects of the treatments varied for different parameters and fruits. T4 (AVG + nano-emulsions in 5:0.5) showed the most significant improvement in shelf life for both banana and citrus. The combination of aloevera gel and nano-emulsions had positive effects on various parameters, and both climacteric and non-climacteric fruits responded well to these treatments.
Abstract from the paper’s OpenAlex record; open copy licensed other-oa. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 20
Claim · model-written summary
T4 improved banana shelf life significantly.
Not reportedComparator
Verbatim
e0“The results showed that T4 (AVG + nano-emulsions in 5:0.5) significantly improved the shelf life of both banana and citrus fruits.”
Claim · model-written summary
T4 improved citrus shelf life significantly.
CitrusNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that T4 (AVG + nano-emulsions in 5:0.5) significantly improved the shelf life of both banana and citrus fruits.”
Claim · model-written summary
Treatments had no significant effect on banana fruit length.
Not reportedComparatorDirection
Verbatim
e0“In terms of fruit length, none of the treatments had a significant effect on banana.”
Claim · model-written summary
T3 significantly affected banana fruit weight.
Not reportedComparatorDirection
Verbatim
e0“T3 (AVG + nano-emulsions in 10:1) showed significant results for banana fruit weight.”
Claim · model-written summary
1% AgNO3 gave the best citrus fruit weight.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In citrus, 1% AgNO3 had the best results for fruit weight, while T3 (AVG + nano-emulsions in 10:1) showed the best results for fruit diameter.”
Claim · model-written summary
T3 gave the best citrus fruit diameter.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In citrus, 1% AgNO3 had the best results for fruit weight, while T3 (AVG + nano-emulsions in 10:1) showed the best results for fruit diameter.”
Claim · model-written summary
T1 maintained banana fruit firmness longer.
Not reportedComparator
Verbatim
e0“T1 (1% AgNO3) and T3 (AVG + nano-emulsions in 10:1) were effective in maintaining fruit firmness for a longer duration in both banana and citrus.”
Claim · model-written summary
T1 maintained citrus fruit firmness longer.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“T1 (1% AgNO3) and T3 (AVG + nano-emulsions in 10:1) were effective in maintaining fruit firmness for a longer duration in both banana and citrus.”
Claim · model-written summary
T3 maintained banana peel weight.
Not reportedComparator
Verbatim
e0“T3 (AVG + nano-emulsions in 10:1) was effective in maintaining peel weight in both banana and citrus.”
Claim · model-written summary
T3 maintained citrus peel weight.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“T3 (AVG + nano-emulsions in 10:1) was effective in maintaining peel weight in both banana and citrus.”
Claim · model-written summary
1% AgNO3 significantly affected citrus pulp weight.
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“For pulp weight, 1% AgNO3 had significant effects in citrus, while 0.5% AgNO3 performed better in banana.”
Claim · model-written summary
0.5% AgNO3 performed better for banana pulp weight.
Not reportedComparator
Verbatim
e0“For pulp weight, 1% AgNO3 had significant effects in citrus, while 0.5% AgNO3 performed better in banana.”
Claim · model-written summary
0.5% AgNO3 maintained banana pulp to peel ratio.
Not reportedComparator
Verbatim
e0“A 0.5% AgNO3 solution was also effective in maintaining pulp to peel ratio in both fruits.”
t0“banana (Musa acuminata) and citrus (citrus sinensis)”
Claim · model-written summary
0.5% AgNO3 maintained citrus pulp to peel ratio.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A 0.5% AgNO3 solution was also effective in maintaining pulp to peel ratio in both fruits.”
t0“banana (Musa acuminata) and citrus (citrus sinensis)”
Claim · model-written summary
T3 performed best in maintaining banana pulp pH.
Not reportedComparator
Verbatim
e0“T3 (AVG + nano-emulsions in 10:1) performed best in maintaining pulp pH in banana, while T4 (AVG + nano-emulsions in 5:0.5) was excellent in maintaining citrus pulp pH.”
Claim · model-written summary
T4 was excellent in maintaining citrus pulp pH.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“T3 (AVG + nano-emulsions in 10:1) performed best in maintaining pulp pH in banana, while T4 (AVG + nano-emulsions in 5:0.5) was excellent in maintaining citrus pulp pH.”
Claim · model-written summary
The 5:0.5 coating significantly influenced banana total soluble solids.
Not reportedComparatorDirection
Verbatim
e0“In terms of total soluble solids (TSS), the 5:0.5 solution of aloevera gel and nano-emulsions significantly influenced banana TSS, while 1% AgNO3 had a significant effect in increasing citrus TSS.”
Claim · model-written summary
1% AgNO3 significantly increased citrus total soluble solids.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In terms of total soluble solids (TSS), the 5:0.5 solution of aloevera gel and nano-emulsions significantly influenced banana TSS, while 1% AgNO3 had a significant effect in increasing citrus TSS.”
Claim · model-written summary
Aloevera gel and nano-emulsion concentration significantly affected banana total phenolics.
- Taxon
- bananae0
- Treatment
- combination of aloevera gel and nano-emulsion concentrationse0
- Outcome
- Total phenolic contente0
Not reportedComparatorDirection
Verbatim
e0“Total phenolic content was significantly affected by the combination of aloevera gel and nano-emulsion concentrations in both banana and citrus.”
Claim · model-written summary
Aloevera gel and nano-emulsion concentration significantly affected citrus total phenolics.
- Treatment
- combination of aloevera gel and nano-emulsion concentrationse0
- Outcome
- Total phenolic contente0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total phenolic content was significantly affected by the combination of aloevera gel and nano-emulsion concentrations in both banana and citrus.”
The same questions in other papers
Aloe vera · quality: sugar starch · MusaResults agree
1 paper in the same direction as this paper
- positive
nanoparticle · quality: phytochemicals · CitrusResults agree
1 paper in the same direction as this paper
- positive
nanoparticle · quality: phytochemicals · MusaResults agree
1 paper in the same direction as this paper
- positive
nanoparticle · quality: postharvest · CitrusResults agree
1 paper in the same direction as this paper
- positive
nanoparticle · yield · MusaResults agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →nanoparticle · quality: postharvest · MusaResults agree
10 papers in the same direction as this paper
- positive
- positive
- positive
7 papers more in this group
See all 11 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.