Abstract
ABSTRACT: The impact of blanching and freezing conditions on firmness retention and ultrastructural changes in the cell wall and middle lamella of carrot tissues were studied. Freezing caused extensive degradation of cell wall pectins as evident from the rapid loss in tissue firmness. High‐temperature short‐time blanching (100°C, 0.58 min.; 90°C, 2.12 min.) retained firmer texture than low temperature long time blanching (80°C, 11.64 min.; 70°C, 71.1 min.). Freezing at rapid rates of ‐4.5°C/min and ‐2.4°C/min showed less softening than slow rates of ‐0.19°C/min and ‐0.05°C/min. Softening was further enhanced in blanched‐frozen carrots. Severe structural damage due to growing ice crystals and substantial loss of pectic material were seen at slower freezing rates.
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Claims 7
Claim · model-written summary
Freezing caused a rapid loss in carrot tissue firmness.
- Taxon
- carrot
Daucus carotat0 - Treatment
- Freezinge1
- Outcome
- tissue firmnesse1
- Direction
- rapid losse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing”
e1“Freezing caused extensive degradation of cell wall pectins as evident from the rapid loss in tissue firmness”
Claim · model-written summary
Freezing caused extensive degradation of carrot cell wall pectins.
- Taxon
- carrotDaucus carotat0
- Treatment
- Freezinge1
- Outcome
- cell wall pectinse1
- Direction
- extensive degradatione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing”
e1“Freezing caused extensive degradation of cell wall pectins as evident from the rapid loss in tissue firmness”
Claim · model-written summary
High-temperature short-time blanching retained firmer carrot texture than low-temperature long-time blanching.
- Taxon
- carrotDaucus carotat0
- Treatment
- High‐temperature short‐time blanchinge2
- Outcome
- texturee2
- Direction
- retained firmere2
- Comparator
- low temperature long time blanchinge2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing”
e2“High‐temperature short‐time blanching (100°C, 0.58 min.; 90°C, 2.12 min.) retained firmer texture than low temperature long time blanching (80°C, 11.64 min.; 70°C, 71.1 min.)”
Claim · model-written summary
Rapid freezing rates gave less softening of carrot than slow freezing rates.
- Taxon
- carrotDaucus carotat0
- Treatment
- rapid rates of ‐4.5°C/min and ‐2.4°C/mine3
- Outcome
- softeninge3
- Direction
- less softeninge3
- Comparator
- slow rates of ‐0.19°C/min and ‐0.05°C/mine3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing”
e3“Freezing at rapid rates of ‐4.5°C/min and ‐2.4°C/min showed less softening than slow rates of ‐0.19°C/min and ‐0.05°C/min”
Claim · model-written summary
Softening of carrot was further enhanced in blanched-frozen carrots.
- Taxon
- carrotDaucus carotat0
- Treatment
- blanched‐frozene4
- Outcome
- Softeninge4
- Direction
- further enhancede4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing”
e4“Softening was further enhanced in blanched‐frozen carrots”
Claim · model-written summary
Slower freezing rates caused severe carrot structural damage from growing ice crystals.
- Taxon
- carrotDaucus carotat0
- Treatment
- slower freezing ratese5
- Outcome
- structural damagee5
- Qualifier
- growing ice crystalse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing”
e5“Severe structural damage due to growing ice crystals and substantial loss of pectic material were seen at slower freezing rates”
Claim · model-written summary
Slower freezing rates caused a substantial loss of carrot pectic material.
- Taxon
- carrotDaucus carotat0
- Treatment
- slower freezing ratese5
- Outcome
- pectic materiale5
- Direction
- substantial losse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing”
e5“Severe structural damage due to growing ice crystals and substantial loss of pectic material were seen at slower freezing rates”
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- negative
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See all 13 papers →heat · quality: postharvest · Daucus carota (carrot)Results agree
1 paper in the same direction as this paper
- 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.