Abstract
To reduce postharvest loss of tomatoes' nutrients during storage, in a rural area where there is no electricity supply, an existing passive evaporative cooler (PEC) which consists of an overhead tank, a single faced pad system, storage chambers, tray, base plate, drain pipe, water distribution network and jute bag material was used. Thirty (30) fresh matured tomato fruits were obtained and divided into two groups. Their initial proximate composition and physicochemical properties were determined using standard methods before stored in the PEC of relative humidity and temperature of 99.0% and 26℃ respectively whereas others were stored on the shelf at room temperature (RT) of relative humidity and temperature of 75.0% and 29℃, respectively. At every 3 days interval, the samples were removed for analyses. Data were obtained in replicate and subjected to analysis of variance using Tukey Honest Significant Difference. Results showed that the shelf life of the tomatoes stored in PEC were prolonged without spoilage for about 18 days while those stored under RT lasted for less than 12 days before spoilage. Also, % moisture, ash, protein, fibre and soluble solid contents of tomatoes stored in the PEC slightly dropped within 18 days whereas those stored on the shelf at RT dropped drastically within 8-12 days. The PEC was found to retain the freshness of the tomatoes.
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Claims 3
Claim · model-written summary
Tomatoes stored in the passive evaporative cooler kept a shelf life of about 18 days, versus less than 12 days at room temperature.
- Taxon
- tomatoes
Solanum lycopersicume1 - Treatment
- stored in PECe1
- Outcome
- shelf lifee1
- Direction
- prolongede1
- Value
- about 18 dayse1
- Qualifier
- less than 12 dayse1
- Comparator
- stored under RTe1
- Setting
- in a rural area where there is no electricity supplye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in a rural area where there is no electricity supply”
e1“Results showed that the shelf life of the tomatoes stored in PEC were prolonged without spoilage for about 18 days while those stored under RT lasted for less than 12 days before spoilage”
Claim · model-written summary
Moisture, ash, protein, fibre and soluble solid contents slightly dropped in tomatoes stored in the PEC, whereas they dropped drastically within 8-12 days on the shelf at room temperature.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- stored in the PECe0
- Outcome
- % moisture, ash, protein, fibre and soluble solid contentse0
- Direction
- slightly droppede0
- Qualifier
- dropped drastically within 8-12 dayse0
- Comparator
- those stored on the shelf at RTe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“% moisture, ash, protein, fibre and soluble solid contents of tomatoes stored in the PEC slightly dropped within 18 days whereas those stored on the shelf at RT dropped drastically within 8-12 days”
Claim · model-written summary
PEC storage was found to retain the freshness of tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- PECe0
- Outcome
- freshnesse0
- Direction
- retaine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The PEC was found to retain the freshness of the tomatoes”
The same questions in other papers
storage · quality: protein · Solanum lycopersicum (tomato)Positive and negative results
2 in the opposite direction
- no effect
- negative
storage · quality: postharvest · Solanum lycopersicum (tomato)Positive and negative results
140 papers in the same direction as this paper · 16 in the opposite direction · 1 reporting no difference from an alternative
- negative
- no effect
- no effect
154 papers more in this group
See all 158 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.