Abstract
The objective of this study was to evaluate the impact of harvesting stages (turning-color fruit and light red color) and postharvest treatments (distilled water, hot water at 35 °C, 10% Aloe vera, 2% CaCl2, 5% Mint, and 5% Catnip) for 5 min on the quality and storability of tomato fruits cv. Sangaw stored at 10 ± 1 °C and a relative humidity of 90%–95% for 20 days. Fruit harvested at the turning-color fruit stage presented significantly lower weight loss, greater firmness, and higher amounts of vitamin C, total phenol, and calcium (3.22%, 1118.31 g mm/s, 15.83 mg 100 g−1, 95.49 mg 100 mL−1 FW, and 0.14%, respectively). However, the tomatoes harvested from the light red color fruit stage presented the highest contents of total soluble sugars, total sugars, and lycopene (4.36%, 3.99%, and 41.49 mg kg−1, respectively). Notably, the postharvest treatment of tomato fruits with 2% CaCl2 significantly decreased weight loss and resulted in greater firmness, pH, total sugar, total phenol, and calcium contents (3.90%, 1212.39 g mm/s, 4.83, 3.85%, 95.60 mg 100 mL−1 FW, and 0.18%, respectively) than the control. Hence, coating with 10% Aloe vera resulted in the highest amount of total soluble solids and the highest amount of vitamin C. Tomato picked at the turning-color fruit stage and immersed in 5% Mint significantly lowered the loss of fruit weight, increased the total titratable acidity, and had the lowest content of lycopene. Additionally, the fruits harvested at the same stage and immersed in 2% CaCl2 retained greater firmness, total phenol content, and calcium content. On the other hand, fruits harvested in the light red stage and dipped in 5% Mint presented the highest total soluble sugars and total sugar contents. Finally, the harvested tomato fruits coated with 10% Aloe vera retained a relatively high level of vitamin C, indicating the storage life and quality of the tomato fruits.
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Claims 18
Claim · model-written summary
Turning-color tomato fruit had significantly lower weight loss than fruit harvested at the light-red stage.
- Taxon
- Tomato
Solanum lycopersicumt0 - Organ / stage
- turning-color fruit stagee0
- Outcome
- weight losse0
- Direction
- lowere0
- Value
- 3.22%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“Fruit harvested at the turning-color fruit stage presented significantly lower weight loss, greater firmness, and higher amounts of vitamin C, total phenol, and calcium (3.22%, 1118.31 g mm/s, 15.83 mg 100 g−1, 95.49 mg 100 mL−1 FW, and 0.14%, respectively).”
Claim · model-written summary
Turning-color tomato fruit had greater firmness.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- turning-color fruit stagee0
- Outcome
- firmnesse0
- Direction
- greatere0
- Value
- 1118.31 g mm/se0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“Fruit harvested at the turning-color fruit stage presented significantly lower weight loss, greater firmness, and higher amounts of vitamin C, total phenol, and calcium (3.22%, 1118.31 g mm/s, 15.83 mg 100 g−1, 95.49 mg 100 mL−1 FW, and 0.14%, respectively).”
Claim · model-written summary
Turning-color tomato fruit had higher vitamin C content.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- turning-color fruit stagee0
- Outcome
- vitamin Ce0
- Direction
- highere0
- Value
- 15.83 mg 100 g−1e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“Fruit harvested at the turning-color fruit stage presented significantly lower weight loss, greater firmness, and higher amounts of vitamin C, total phenol, and calcium (3.22%, 1118.31 g mm/s, 15.83 mg 100 g−1, 95.49 mg 100 mL−1 FW, and 0.14%, respectively).”
Claim · model-written summary
Turning-color tomato fruit had higher total phenol content.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- turning-color fruit stagee0
- Outcome
- total phenole0
- Direction
- highere0
- Value
- 95.49 mg 100 mL−1 FWe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“Fruit harvested at the turning-color fruit stage presented significantly lower weight loss, greater firmness, and higher amounts of vitamin C, total phenol, and calcium (3.22%, 1118.31 g mm/s, 15.83 mg 100 g−1, 95.49 mg 100 mL−1 FW, and 0.14%, respectively).”
Claim · model-written summary
Turning-color tomato fruit had higher calcium content.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- turning-color fruit stagee0
- Outcome
- calciume0
- Direction
- highere0
- Value
- 0.14%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“Fruit harvested at the turning-color fruit stage presented significantly lower weight loss, greater firmness, and higher amounts of vitamin C, total phenol, and calcium (3.22%, 1118.31 g mm/s, 15.83 mg 100 g−1, 95.49 mg 100 mL−1 FW, and 0.14%, respectively).”
Claim · model-written summary
Light-red tomato fruit had the highest total soluble sugars content.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- light red color fruit stagee0
- Outcome
- total soluble sugarse0
- Direction
- higheste0
- Value
- 4.36%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“the tomatoes harvested from the light red color fruit stage presented the highest contents of total soluble sugars, total sugars, and lycopene (4.36%, 3.99%, and 41.49 mg kg−1, respectively).”
Claim · model-written summary
Light-red tomato fruit had the highest total sugars content.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- light red color fruit stagee0
- Outcome
- total sugarse0
- Direction
- higheste0
- Value
- 3.99%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“the tomatoes harvested from the light red color fruit stage presented the highest contents of total soluble sugars, total sugars, and lycopene (4.36%, 3.99%, and 41.49 mg kg−1, respectively).”
Claim · model-written summary
Light-red tomato fruit had the highest lycopene content.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- light red color fruit stagee0
- Outcome
- lycopenee0
- Direction
- higheste0
- Value
- 41.49 mg kg−1e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“the tomatoes harvested from the light red color fruit stage presented the highest contents of total soluble sugars, total sugars, and lycopene (4.36%, 3.99%, and 41.49 mg kg−1, respectively).”
Claim · model-written summary
A 2% CaCl2 dip significantly decreased tomato fruit weight loss versus control.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 2% CaCl2e0
- Outcome
- weight losse0
- Direction
- decreasede0
- Value
- 3.90%e0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“postharvest treatment of tomato fruits with 2% CaCl2 significantly decreased weight loss and resulted in greater firmness, pH, total sugar, total phenol, and calcium contents (3.90%, 1212.39 g mm/s, 4.83, 3.85%, 95.60 mg 100 mL−1 FW, and 0.18%, respectively) than the control.”
Claim · model-written summary
A 2% CaCl2 dip gave greater tomato fruit firmness than control.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 2% CaCl2e0
- Outcome
- firmnesse0
- Direction
- greatere0
- Value
- 1212.39 g mm/se0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“postharvest treatment of tomato fruits with 2% CaCl2 significantly decreased weight loss and resulted in greater firmness, pH, total sugar, total phenol, and calcium contents (3.90%, 1212.39 g mm/s, 4.83, 3.85%, 95.60 mg 100 mL−1 FW, and 0.18%, respectively) than the control.”
Claim · model-written summary
A 2% CaCl2 dip gave greater tomato fruit pH than control.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 2% CaCl2e0
- Outcome
- pHe0
- Direction
- greatere0
- Value
- 4.83e0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“postharvest treatment of tomato fruits with 2% CaCl2 significantly decreased weight loss and resulted in greater firmness, pH, total sugar, total phenol, and calcium contents (3.90%, 1212.39 g mm/s, 4.83, 3.85%, 95.60 mg 100 mL−1 FW, and 0.18%, respectively) than the control.”
Claim · model-written summary
A 2% CaCl2 dip gave greater tomato fruit total sugar than control.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 2% CaCl2e0
- Outcome
- total sugare0
- Direction
- greatere0
- Value
- 3.85%e0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“postharvest treatment of tomato fruits with 2% CaCl2 significantly decreased weight loss and resulted in greater firmness, pH, total sugar, total phenol, and calcium contents (3.90%, 1212.39 g mm/s, 4.83, 3.85%, 95.60 mg 100 mL−1 FW, and 0.18%, respectively) than the control.”
Claim · model-written summary
A 2% CaCl2 dip gave greater tomato fruit total phenol than control.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 2% CaCl2e0
- Outcome
- total phenole0
- Direction
- greatere0
- Value
- 95.60 mg 100 mL−1 FWe0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“postharvest treatment of tomato fruits with 2% CaCl2 significantly decreased weight loss and resulted in greater firmness, pH, total sugar, total phenol, and calcium contents (3.90%, 1212.39 g mm/s, 4.83, 3.85%, 95.60 mg 100 mL−1 FW, and 0.18%, respectively) than the control.”
Claim · model-written summary
A 2% CaCl2 dip gave greater tomato fruit calcium than control.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 2% CaCl2e0
- Outcome
- calcium contentse0
- Direction
- greatere0
- Value
- 0.18%e0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“postharvest treatment of tomato fruits with 2% CaCl2 significantly decreased weight loss and resulted in greater firmness, pH, total sugar, total phenol, and calcium contents (3.90%, 1212.39 g mm/s, 4.83, 3.85%, 95.60 mg 100 mL−1 FW, and 0.18%, respectively) than the control.”
Claim · model-written summary
A 10% Aloe vera coating gave the highest total soluble solids and vitamin C in tomato fruit.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 10% Aloe verae0
- Outcome
- total soluble solids and the highest amount of vitamin Ce0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“coating with 10% Aloe vera resulted in the highest amount of total soluble solids and the highest amount of vitamin C.”
Claim · model-written summary
At turning color, a 5% mint dip reduced fruit weight loss, increased acidity and gave the lowest lycopene.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- turning-color fruit stagee0
- Treatment
- 5% Minte0
- Outcome
- loss of fruit weighte0
- Direction
- lowerede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“Tomato picked at the turning-color fruit stage and immersed in 5% Mint significantly lowered the loss of fruit weight, increased the total titratable acidity, and had the lowest content of lycopene.”
Claim · model-written summary
At turning color, a 2% CaCl2 dip retained greater tomato firmness, phenols and calcium.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 2% CaCl2e0
- Outcome
- firmness, total phenol content, and calcium contente0
- Direction
- greatere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“fruits harvested at the same stage and immersed in 2% CaCl2 retained greater firmness, total phenol content, and calcium content.”
Claim · model-written summary
At light-red stage, a 5% mint dip gave the highest total soluble and total sugar contents.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- light red stagee0
- Treatment
- 5% Minte0
- Outcome
- total soluble sugars and total sugar contentse0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Tomato Fruits”
e0“fruits harvested in the light red stage and dipped in 5% Mint presented the highest total soluble sugars and total sugar contents.”
The same questions in other papers
Aloe vera · quality: sugar starch · Solanum lycopersicum (tomato)Positive and negative results
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- no effect
- positive
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- positive
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31 papers in the same direction as this paper · 4 in the opposite direction
- positive
- positive
- positive
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See all 36 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.