Abstract
This study investigated the effect of mechanical damage of different impact energies (0.074 J, 0.160 J, 0.273 J) generated by a pendulum impactor and evaluated the bruise intensity and quality changes of bananas after 12 days of storage at 5, 13, and 22 °C. The bruise area (BA) and bruise susceptibility (BS) in the banana fruit were significantly increased as impact damage increased. The results of weight loss % and electrolyte leakage (EL%) were highly dependent on all studied factors; in the order of storage temperature > storage days > impact level. Storage temperature and impact damage accelerated the incidence of transpiration rate (TRm) during storage. Regarding color measurements, the results of image processing emphasized that storage at 13 °C exhibited the ideal color change in bruised fruit, which revealed a slow increment in lightness (L*) and yellowness (b*) until the last day of storage. The ethylene production rate (EPR) was recorded at its maximum peak on days 2 and 12 with values of 3.85 × 10−3 and 3.08 × 10−3 mg kg−1h−1 in banana fruit bruised by high-impact (0.273 J) and stored at 22 °C. Regardless of impact level, all size measurements reduction % including, surface area (As), geometric mean diameter (Dg), and fruit volume (Vf) of bruised bananas were higher at ambient storage conditions than those stored at 5 and 13 °C. The results of regression analysis can confirm the possibility of bruise susceptibility (BS) to estimate the quality changes of bruised fruit during storage.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-nd. 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 9
Claim · model-written summary
Bruise area and susceptibility increased significantly with impact damage.
Verbatim
e0“The bruise area (BA) and bruise susceptibility (BS) in the banana fruit were significantly increased as impact damage increased”
Claim · model-written summary
Weight loss and electrolyte leakage depended most on storage temperature, followed by storage days and impact level.
- Taxon
- bananat0
- Treatment
- storage temperature > storage days > impact levele0
- Outcome
- weight loss % and electrolyte leakage (EL%)e0
Not reportedDirection
Verbatim
e0“weight loss % and electrolyte leakage (EL%) were highly dependent on all studied factors; in the order of storage temperature > storage days > impact level”
t0“banana fruit”
Claim · model-written summary
Storage temperature accelerated banana transpiration rate during storage.
Not reportedComparator
Verbatim
e0“Storage temperature and impact damage accelerated the incidence of transpiration rate (TRm) during storage”
t0“banana fruit”
Claim · model-written summary
Impact damage accelerated banana transpiration rate during storage.
Not reportedComparator
Verbatim
e0“Storage temperature and impact damage accelerated the incidence of transpiration rate (TRm) during storage”
t0“banana fruit”
Claim · model-written summary
Bruised banana fruit at 13 °C showed slow increases in lightness and yellowness through storage.
- Taxon
- bananat0
- Treatment
- storage at 13 °Ce0
- Outcome
- lightness (L*) and yellowness (b*)e0
- Direction
- slow incremente0
- Qualifier
- until the last day of storagee0
Not reportedComparator
Verbatim
e0“storage at 13 °C exhibited the ideal color change in bruised fruit, which revealed a slow increment in lightness (L*) and yellowness (b*) until the last day of storage”
t0“banana fruit”
Claim · model-written summary
Ethylene production peaked on day 2 at 3.85 × 10−3 mg kg−1h−1 under high impact and 22 °C storage.
Verbatim
e0“The ethylene production rate (EPR) was recorded at its maximum peak on days 2 and 12 with values of 3.85 × 10−3 and 3.08 × 10−3 mg kg−1h−1 in banana fruit bruised by high-impact (0.273 J) and stored at 22 °C”
Claim · model-written summary
Ethylene production peaked on day 12 at 3.08 × 10−3 mg kg−1h−1 under high impact and 22 °C storage.
Verbatim
e0“The ethylene production rate (EPR) was recorded at its maximum peak on days 2 and 12 with values of 3.85 × 10−3 and 3.08 × 10−3 mg kg−1h−1 in banana fruit bruised by high-impact (0.273 J) and stored at 22 °C”
Claim · model-written summary
Bruised bananas lost more surface area, geometric diameter, and fruit volume at ambient conditions than at 5 or 13 °C.
Verbatim
e0“all size measurements reduction % including, surface area (As), geometric mean diameter (Dg), and fruit volume (Vf) of bruised bananas were higher at ambient storage conditions than those stored at 5 and 13 °C”
Claim · model-written summary
Bruise susceptibility may estimate changes in bruised fruit quality during storage.
Not reportedComparatorValue
Verbatim
e0“regression analysis can confirm the possibility of bruise susceptibility (BS) to estimate the quality changes of bruised fruit during storage”
t0“banana fruit”
The same questions in other papers
storage · growth · MusaPositive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
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.