Abstract
Table grapes (Vitis vinifera) of the cultivar Shahroudi were coated with 0.5% or 1% chitosan and then stored at 0 °C for 60 days. Shelf-life qualitative traits including rachis and berry appearance and berry cracking, shattering, decay, browning, acceptability, and flavor were evaluated. Treated berries showed less weight loss, decay, browning, shattering, and cracking. Flavor-related factors such as total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio levels were higher in treated fruits; however, there was no significant difference between the fruits treated with 0.5% and 1% chitosan. Changes of the total phenolics, catechin, and antioxidant capacity of the berries coated with chitosan were delayed, while quercetin 3-galactoside and total quercetin were higher in the control treatment. Overall, fruits coated with chitosan had greater external adequacy than untreated ones.
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Claims 7
Claim · model-written summary
Chitosan-coated berries had less weight loss, decay, and browning.
- Taxon
- Table grapese0
- Material
- Shahroudie0
- Treatment
- 0.5% or 1% chitosane0
- Outcome
- weight loss, decay, browninge1
- Direction
- lesse1
- Setting
- 0 °C for 60 dayse0
Not reportedComparator
Verbatim
e0“Table grapes (Vitis vinifera) of the cultivar Shahroudi were coated with 0.5% or 1% chitosan and then stored at 0 °C for 60 days.”
e1“Treated berries showed less weight loss, decay, browning, shattering, and cracking.”
Claim · model-written summary
Chitosan-coated berries had less shattering and cracking.
Not reportedComparator
Verbatim
e0“Table grapes (Vitis vinifera) of the cultivar Shahroudi were coated with 0.5% or 1% chitosan and then stored at 0 °C for 60 days.”
e1“Treated berries showed less weight loss, decay, browning, shattering, and cracking.”
Claim · model-written summary
Total soluble solids, titratable acidity, and their ratio were higher in chitosan-treated fruit.
- Taxon
- Table grapese0
- Treatment
- 0.5% or 1% chitosane0
- Outcome
- total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio levelse1
- Direction
- highere1
Not reportedComparator
Verbatim
e0“Table grapes (Vitis vinifera) of the cultivar Shahroudi were coated with 0.5% or 1% chitosan and then stored at 0 °C for 60 days.”
e1“total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio levels were higher in treated fruits”
Claim · model-written summary
The measured flavor factors did not differ significantly between 0.5% and 1% chitosan treatments.
- Treatment
- 0.5%e0
- Outcome
- Flavor-related factorse0
- Direction
- no significant differencee0
- Comparator
- 1% chitosane0
Not reportedTaxon
Verbatim
e0“Flavor-related factors such as total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio levels were higher in treated fruits; however, there was no significant difference between the fruits treated with 0.5% and 1% chitosan.”
Claim · model-written summary
Chitosan coating delayed changes in total phenolics, catechin, and antioxidant capacity.
Not reportedTaxonComparator
Verbatim
e0“Changes of the total phenolics, catechin, and antioxidant capacity of the berries coated with chitosan were delayed”
Claim · model-written summary
Quercetin 3-galactoside and total quercetin were higher in untreated controls.
Not reportedTaxonTreatment
Verbatim
e0“quercetin 3-galactoside and total quercetin were higher in the control treatment”
Claim · model-written summary
Chitosan-coated grapes had greater external adequacy than untreated grapes.
Not reportedTaxon
Verbatim
e0“fruits coated with chitosan had greater external adequacy than untreated ones”
The same questions in other papers
chitosan · disease · VitisResults agree
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- positive
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See all 21 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.