Abstract
This study investigated the effects of hot water treatment on the texture of banana fruits. Fruits were dipped in hot water at 50 oC and 55 oC for 10 min before being stored at 25 oC. The firmness of fruits treated at 50 oC was higher than that of untreated fruits, and physiological changes including fresh weight loss, ethylene production, total soluble solid content, and peel color were also prevented. Treatment at 55 oC slowed softening, but induced peel damage and failure to develop a normal color. Investigation of the cell wall composition and structure following treatment at 50 oC showed a delay in the increase of watersoluble pectin, correlated with fruit firmness. A higher level of HCl-soluble pectin was detected in treated fruits, indicating that cell wall polymer solubilization had been reduced. Structural alteration to the peel was also slower than in untreated fruits. The study clarified the effect of hot water treatment on alteration of the cell wall structure and composition of banana fruit during postharvest storage.
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Claims 11
Claim · model-written summary
At 50 oC, banana fruit firmness was higher than untreated fruit.
Verbatim
e0“Fruits were dipped in hot water at 50 oC and 55 oC for 10 min before being stored at 25 oC. The firmness of fruits treated at 50 oC was higher than that of untreated fruits”
t0“banana fruits”
Claim · model-written summary
At 50 oC, fresh weight loss, ethylene production and soluble solids were prevented.
Verbatim
e0“Fruits were dipped in hot water at 50 oC and 55 oC for 10 min before being stored at 25 oC. The firmness of fruits treated at 50 oC was higher than that of untreated fruits, and physiological changes including fresh weight loss, ethylene production, total soluble solid content, and peel color were also prevented”
t0“banana fruits”
Claim · model-written summary
At 50 oC, peel color change was prevented.
Verbatim
e0“The firmness of fruits treated at 50 oC was higher than that of untreated fruits, and physiological changes including fresh weight loss, ethylene production, total soluble solid content, and peel color were also prevented”
t0“banana fruits”
Claim · model-written summary
Treatment at 55 oC slowed banana softening.
Not reportedComparator
Verbatim
e0“Treatment at 55 oC slowed softening”
t0“banana fruits”
Claim · model-written summary
Treatment at 55 oC induced peel damage.
Not reportedComparatorDirection
Verbatim
e0“Treatment at 55 oC slowed softening, but induced peel damage and failure to develop a normal color”
t0“banana fruits”
Claim · model-written summary
Treatment at 55 oC prevented normal peel color development.
Not reportedComparatorDirection
Verbatim
e0“Treatment at 55 oC slowed softening, but induced peel damage and failure to develop a normal color”
t0“banana fruits”
Claim · model-written summary
At 50 oC, the increase in water-soluble pectin was delayed.
- Taxon
- banana fruitst0
- Treatment
- treatment at 50 oCe0
- Outcome
- watersoluble pectine0
- Direction
- delay in the increasee0
Not reportedComparator
Verbatim
e0“Investigation of the cell wall composition and structure following treatment at 50 oC showed a delay in the increase of watersoluble pectin”
t0“banana fruits”
Claim · model-written summary
Fruit firmness correlated with the delayed rise in water-soluble pectin.
Not reportedDirection
Verbatim
e0“a delay in the increase of watersoluble pectin, correlated with fruit firmness”
t0“banana fruits”
Claim · model-written summary
Treated fruit had a higher level of HCl-soluble pectin.
Not reportedComparator
Verbatim
e0“A higher level of HCl-soluble pectin was detected in treated fruits”
t0“banana fruits”
Claim · model-written summary
Cell wall polymer solubilization was reduced in treated fruit.
- Taxon
- banana fruitst0
- Treatment
- treated fruitse0
- Outcome
- cell wall polymer solubilizatione0
- Direction
- reducede0
Not reportedComparator
Verbatim
e0“A higher level of HCl-soluble pectin was detected in treated fruits, indicating that cell wall polymer solubilization had been reduced”
t0“banana fruits”
Claim · model-written summary
Peel structural alteration was slower in treated fruit than untreated fruit.
- Taxon
- banana fruitst0
- Outcome
- Structural alteration to the peele0
- Direction
- slowere0
- Comparator
- untreated fruitse0
Not reportedTreatment
Verbatim
e0“Structural alteration to the peel was also slower than in untreated fruits”
t0“banana fruits”
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- negative
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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.