Abstract
Controlled freezing-point storage means that the storage temperature is in a non-freezing temperature zone between the freezing point of water and food. It has been demonstrated that controlled freezing-point storage can prolong the storage-life of fresh food. Green beans (Phaseolus vulgaris L.) have been planted extensively in the northeast region of China and harvested seasonally. Degradation of cell wall polysaccharides has greatly affected the texture properties of the green bean cell walls. During controlled freezing-point storage, activities of cellulase, pectin methyl esterase, and polygalacturonase were inhibited effectively. It resulted in a slow degradation of cellulose and pectin, less expansion of the cell wall, and less dissolution of pectin layers. As a result, the web structure of the cell wall was preserved. At controlled freezing temperature, the hardness of green beans decreased slightly. Homogalacturonan of chelate pectin was degraded into galacturonic acid, and the side chains of the soluble alkali pectin were degraded into arabinose and galactose. At the later stage of controlled freezing-point storage, the web structure of the cell wall polysaccharides was destroyed. However, the pectin degradation in the green beans was inhibited significantly during controlled freezing-point storage.
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Claims 9
Claim · model-written summary
Controlled freezing point storage inhibited cellulase, pectin methyl esterase and polygalacturonase activities in green beans.
- Taxon
- Green Beanst0
- Treatment
- controlled freezing-point storagee0
- Outcome
- activities of cellulase, pectin methyl esterase, and polygalacturonasee0
- Direction
- inhibitede0
Not reportedComparator
Verbatim
e0“During controlled freezing-point storage, activities of cellulase, pectin methyl esterase, and polygalacturonase were inhibited effectively”
t0“Green Beans”
Claim · model-written summary
Cellulose and pectin degraded slowly during storage.
Verbatim
e0“It resulted in a slow degradation of cellulose and pectin”
t0“Green Beans”
Claim · model-written summary
Cell wall expansion and pectin layer dissolution were reduced during storage.
Verbatim
e0“less expansion of the cell wall, and less dissolution of pectin layers”
t0“Green Beans”
Claim · model-written summary
The cell wall web structure was preserved during controlled freezing point storage.
Verbatim
e0“the web structure of the cell wall was preserved”
t0“Green Beans”
Claim · model-written summary
Green bean hardness decreased slightly at controlled freezing temperature.
- Taxon
- green beanse0
- Treatment
- controlled freezing temperaturee0
- Outcome
- hardnesse0
- Direction
- decreased slightlye0
Not reportedComparator
Verbatim
e0“At controlled freezing temperature, the hardness of green beans decreased slightly”
Claim · model-written summary
Chelate pectin homogalacturonan degraded into galacturonic acid.
Verbatim
e0“Homogalacturonan of chelate pectin was degraded into galacturonic acid”
t0“Green Beans”
Claim · model-written summary
Soluble alkali pectin side chains degraded into arabinose and galactose.
Verbatim
e0“the side chains of the soluble alkali pectin were degraded into arabinose and galactose”
t0“Green Beans”
Claim · model-written summary
The cell wall polysaccharide web structure was destroyed at the later storage stage.
Verbatim
e0“At the later stage of controlled freezing-point storage, the web structure of the cell wall polysaccharides was destroyed”
t0“Green Beans”
Claim · model-written summary
Pectin degradation was significantly inhibited in green beans during controlled freezing point storage.
- Taxon
- green beanse0
- Treatment
- controlled freezing-point storagee0
- Outcome
- pectin degradatione0
- Direction
- inhibitede0
Not reportedComparator
Verbatim
e0“the pectin degradation in the green beans was inhibited significantly during controlled freezing-point storage”
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See all 9 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.