Abstract
SUMMARY Two varieties of snap beans that had been mechanically harvested were stored at 35, 55, and 85°F for 1, 3, and 5 days to determine the relationship of chemical changes to the quality of the resultant canned beans. Only approximately 50% of the weight loss during storage was regained by increase in drained weight in blanching and canning. There were losses in total sugars, starch, Calgon‐soluble pectin, and hemicellulose, but gains in water‐soluble pectin and cellulose. Higher storage temperature accelerated these changes. Variety and sieve‐size influenced most of the chemical and physical changes. Storage increased sloughing in canned beans. Softening of canned beans occurred despite a loss of moisture during storage, and an increase in cellulose. There were significant changes in color, apparent in an increase in browning of bruised and broken beans, and a decrease in the Hunter ‐a/b ratio.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 11
Claim · model-written summary
Only about half the storage weight loss was regained during blanching and canning.
Verbatim
e0“Only approximately 50% of the weight loss during storage was regained by increase in drained weight in blanching and canning.”
t0“Snap Beans”
Claim · model-written summary
Total sugars, starch and Calgon-soluble pectin fell during storage.
- Taxon
- Snap Beanst0
- Treatment
- Storaget0
- Outcome
- total sugars, starch, Calgon‐soluble pectine0
- Direction
- lossese0
Not reportedComparator
Verbatim
e0“There were losses in total sugars, starch, Calgon‐soluble pectin, and hemicellulose”
t0“Storage of Snap Beans”
Claim · model-written summary
Hemicellulose fell during storage.
Not reportedComparator
Verbatim
e0“There were losses in total sugars, starch, Calgon‐soluble pectin, and hemicellulose”
t0“Storage of Snap Beans”
Claim · model-written summary
Water-soluble pectin and cellulose rose during storage.
Not reportedComparator
Verbatim
e0“gains in water‐soluble pectin and cellulose”
t0“Storage of Snap Beans”
Claim · model-written summary
Higher storage temperature accelerated the compositional changes.
Verbatim
e0“Higher storage temperature accelerated these changes.”
t0“Snap Beans”
Claim · model-written summary
Variety affected most chemical and physical changes.
Not reportedDirection
Verbatim
e0“Variety and sieve‐size influenced most of the chemical and physical changes.”
t0“Snap Beans”
Claim · model-written summary
Sieve size affected most chemical and physical changes.
Not reportedDirection
Verbatim
e0“Variety and sieve‐size influenced most of the chemical and physical changes.”
t0“Snap Beans”
Claim · model-written summary
Storage increased sloughing in canned beans.
Not reportedComparator
Verbatim
e0“Storage increased sloughing in canned beans.”
t0“Snap Beans”
Claim · model-written summary
Canned beans softened despite moisture loss and more cellulose.
Verbatim
e0“Softening of canned beans occurred despite a loss of moisture during storage, and an increase in cellulose.”
t0“Snap Beans”
Claim · model-written summary
Browning of bruised and broken beans increased significantly.
Verbatim
e0“There were significant changes in color, apparent in an increase in browning of bruised and broken beans”
t0“Snap Beans”
Claim · model-written summary
The Hunter -a/b color ratio decreased significantly.
Verbatim
e0“There were significant changes in color, apparent in an increase in browning of bruised and broken beans, and a decrease in the Hunter ‐a/b ratio.”
t0“Snap Beans”
The same questions in other papers
storage · quality: sugar starch · Phaseolus vulgaris (common bean)Positive and negative results
2 papers in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- negative
1 paper more in this group
See all 5 papers →storage · molecular: metabolites · Phaseolus vulgaris (common bean)Positive and negative results
2 papers in the same direction as this paper · 6 in the opposite direction
- positive
- positive
- positive
5 papers more in this group
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.