Abstract
This study was conducted to evaluate the effects of traditional and chemical ripening methods on the physicochemical properties and microbial quality of banana and pawpaw fruits. The physicochemical properties and microbial load of the fruits were analyzed using standard analytical and microbiological methods. Unripe banana and pawpaw fruits served as control samples. Naturally ripened bananas had the highest protein (4.63%), fat (1.54%), sugar (9.33%), pH (4.47), and vitamin C (6.16 mg/100 g) contents after 72 hours. In contrast, bananas ripened with calcium carbide exhibited the highest moisture (97.55%), ash (3.00%), fiber (1.67%), carbohydrate (55.16%), and titratable acidity (0.20%) at 72 hours. For pawpaw, the sample placed in an airtight bag had the highest moisture (97.21%) and ash (0.50%) content, whereas the blanched sample had the highest fat (0.13%), carbohydrate (13.33%), and pH (7.77) values. Pawpaw ripened with calcium carbide showed the highest protein (0.96%), titratable acidity (1.20%), and vitamin C (0.98 mg/100 g) contents at 72 hours. Microbial analysis revealed that after 72 hours of ripening, bacterial and fungal isolates were present on the fruit surfaces. The identified bacterial isolates included Pseudomonas spp., Citrobacter spp., Staphylococcus aureus, Enterobacter spp., Micrococcus spp., and Escherichia coli. Fungal isolates included Aspergillus flavus, Aspergillus niger, and Fusarium spp. The results indicate that natural ripening methods, such as open-shelf ripening and airtight bag storage, led to a significant increase in nutrient content compared to chemical ripening with calcium carbide.
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Claims 20
Claim · model-written summary
Naturally ripened bananas had the highest protein, fat and sugar at 72 hours.
Not reportedComparator
Verbatim
e0“Naturally ripened bananas had the highest protein (4.63%), fat (1.54%), sugar (9.33%), pH (4.47), and vitamin C (6.16 mg/100 g) contents after 72 hours”
Claim · model-written summary
Naturally ripened bananas had highest fat at 72 hours.
Not reportedComparator
Verbatim
e0“Naturally ripened bananas had the highest protein (4.63%), fat (1.54%), sugar (9.33%), pH (4.47), and vitamin C (6.16 mg/100 g) contents after 72 hours”
Claim · model-written summary
Naturally ripened bananas had highest sugar at 72 hours.
Not reportedComparator
Verbatim
e0“Naturally ripened bananas had the highest protein (4.63%), fat (1.54%), sugar (9.33%), pH (4.47), and vitamin C (6.16 mg/100 g) contents after 72 hours”
Claim · model-written summary
Naturally ripened bananas had highest pH at 72 hours.
Not reportedComparator
Verbatim
e0“Naturally ripened bananas had the highest protein (4.63%), fat (1.54%), sugar (9.33%), pH (4.47), and vitamin C (6.16 mg/100 g) contents after 72 hours”
Claim · model-written summary
Naturally ripened bananas had highest vitamin C at 72 hours.
Not reportedComparator
Verbatim
e0“Naturally ripened bananas had the highest protein (4.63%), fat (1.54%), sugar (9.33%), pH (4.47), and vitamin C (6.16 mg/100 g) contents after 72 hours”
Claim · model-written summary
Calcium carbide ripened bananas had highest moisture at 72 hours.
- Taxon
- bananase0
- Treatment
- ripened with calcium carbidee0
- Outcome
- moisturee0
- Direction
- higheste0
- Value
- 97.55%e0
Not reportedComparator
Verbatim
e0“bananas ripened with calcium carbide exhibited the highest moisture (97.55%), ash (3.00%), fiber (1.67%), carbohydrate (55.16%), and titratable acidity (0.20%) at 72 hours”
Claim · model-written summary
Calcium carbide ripened bananas had highest ash at 72 hours.
Not reportedComparator
Verbatim
e0“bananas ripened with calcium carbide exhibited the highest moisture (97.55%), ash (3.00%), fiber (1.67%), carbohydrate (55.16%), and titratable acidity (0.20%) at 72 hours”
Claim · model-written summary
Calcium carbide ripened bananas had highest fiber at 72 hours.
Not reportedComparator
Verbatim
e0“bananas ripened with calcium carbide exhibited the highest moisture (97.55%), ash (3.00%), fiber (1.67%), carbohydrate (55.16%), and titratable acidity (0.20%) at 72 hours”
Claim · model-written summary
Calcium carbide ripened bananas had highest carbohydrate at 72 hours.
- Taxon
- bananase0
- Treatment
- ripened with calcium carbidee0
- Outcome
- carbohydratee0
- Direction
- higheste0
- Value
- 55.16%e0
Not reportedComparator
Verbatim
e0“bananas ripened with calcium carbide exhibited the highest moisture (97.55%), ash (3.00%), fiber (1.67%), carbohydrate (55.16%), and titratable acidity (0.20%) at 72 hours”
Claim · model-written summary
Calcium carbide ripened bananas had highest titratable acidity at 72 hours.
- Taxon
- bananase0
- Treatment
- ripened with calcium carbidee0
- Outcome
- titratable aciditye0
- Direction
- higheste0
- Value
- 0.20%e0
Not reportedComparator
Verbatim
e0“bananas ripened with calcium carbide exhibited the highest moisture (97.55%), ash (3.00%), fiber (1.67%), carbohydrate (55.16%), and titratable acidity (0.20%) at 72 hours”
Claim · model-written summary
Bag ripened pawpaw had the highest moisture and ash content.
- Taxon
- pawpaw
Asimina trilobat0 - Treatment
- placed in an airtight bage0
- Outcome
- moisturee0
- Direction
- higheste0
- Value
- 97.21%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the sample placed in an airtight bag had the highest moisture (97.21%) and ash (0.50%) content”
t0“Pawpaw Fruits”
Claim · model-written summary
Bag ripened pawpaw had the highest ash content.
- Taxon
- pawpawAsimina trilobat0
- Treatment
- placed in an airtight bage0
- Outcome
- ashe0
- Direction
- higheste0
- Value
- 0.50%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the sample placed in an airtight bag had the highest moisture (97.21%) and ash (0.50%) content”
t0“Pawpaw Fruits”
Claim · model-written summary
Blanched pawpaw had highest fat.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the blanched sample had the highest fat (0.13%), carbohydrate (13.33%), and pH (7.77) values”
t0“Pawpaw Fruits”
Claim · model-written summary
Blanched pawpaw had highest carbohydrate.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the blanched sample had the highest fat (0.13%), carbohydrate (13.33%), and pH (7.77) values”
t0“Pawpaw Fruits”
Claim · model-written summary
Blanched pawpaw had highest pH.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the blanched sample had the highest fat (0.13%), carbohydrate (13.33%), and pH (7.77) values”
t0“Pawpaw Fruits”
Claim · model-written summary
Calcium carbide ripened pawpaw had highest protein.
- Taxon
- PawpawAsimina trilobae0
- Treatment
- ripened with calcium carbidee0
- Outcome
- proteine0
- Direction
- higheste0
- Value
- 0.96%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pawpaw ripened with calcium carbide showed the highest protein (0.96%), titratable acidity (1.20%), and vitamin C (0.98 mg/100 g) contents at 72 hours”
Claim · model-written summary
Calcium carbide ripened pawpaw had highest titratable acidity.
- Taxon
- PawpawAsimina trilobae0
- Treatment
- ripened with calcium carbidee0
- Outcome
- titratable aciditye0
- Direction
- higheste0
- Value
- 1.20%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pawpaw ripened with calcium carbide showed the highest protein (0.96%), titratable acidity (1.20%), and vitamin C (0.98 mg/100 g) contents at 72 hours”
Claim · model-written summary
Calcium carbide ripened pawpaw had highest vitamin C.
- Taxon
- PawpawAsimina trilobae0
- Treatment
- ripened with calcium carbidee0
- Outcome
- vitamin Ce0
- Direction
- higheste0
- Value
- 0.98 mg/100 ge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pawpaw ripened with calcium carbide showed the highest protein (0.96%), titratable acidity (1.20%), and vitamin C (0.98 mg/100 g) contents at 72 hours”
Claim · model-written summary
Bacterial and fungal isolates occurred on fruit surfaces after 72 hours.
Verbatim
e0“after 72 hours of ripening, bacterial and fungal isolates were present on the fruit surfaces”
t0“Banana and Pawpaw Fruits”
Claim · model-written summary
Natural ripening significantly increased nutrients compared with calcium carbide.
Verbatim
e0“natural ripening methods, such as open-shelf ripening and airtight bag storage, led to a significant increase in nutrient content compared to chemical ripening with calcium carbide”
t0“Banana and Pawpaw Fruits”
The same questions in other papers
stage · nutrient: content · MusaResults agree
2 papers in the same direction as this paper
- positive
- positive
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.