Abstract
ABSTRACT ‘Cardinal’ strawberries were hand picked and stored 1 day at 21°C to enhance softening. Three separate preprocessing experiments were conducted to determine the effects of style of pack, 0.18% calcium (Ca) dips, 0.3% low methoxyl pectin (LMP), 40° Brix sucrose dips, heat of 70°C, vacuum at 172 mm Hg and drying to 70% moisture on quality and firmness of frozen‐then‐thawed and preserved strawberries. The greatest firming effect on frozen‐then‐thawed fruit was due to Ca and pectin. Sliced fruit was firmed more than whole fruit by the Ca and pectin treatments. Drained weight loss was reduced by pectin, Ca, sucrose, heat and vacuum in frozen‐then‐thawed fruit. Drained weight losses were the same or greater among treatments in preserves. The firmness and wholeness of preserves was increased by Ca, vacuum, 40° Brix sucrose, heat and to a lesser extent drying, but individual effects were not additive. The drying treatment reduced color quality.
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Claims 5
Claim · model-written summary
Sliced strawberries were firmed more than whole fruit by the Ca and pectin treatments.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae1 - Treatment
- Ca and pectine2
- Outcome
- firmede2
- Direction
- firmed moree2
- Comparator
- whole fruite2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e1“strawberries were hand picked and stored 1 day at 21°C to enhance softening”
e2“Sliced fruit was firmed more than whole fruit by the Ca and pectin treatments”
Claim · model-written summary
Drained weight loss in frozen-then-thawed fruit was reduced by pectin, Ca, sucrose, heat and vacuum.
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- pectin, Ca, sucrose, heat and vacuume4
- Outcome
- Drained weight losse4
- Direction
- reducede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“strawberries were hand picked and stored 1 day at 21°C to enhance softening”
e4“Drained weight loss was reduced by pectin, Ca, sucrose, heat and vacuum”
Claim · model-written summary
Firmness of preserves was increased by Ca, vacuum, sucrose, heat and, to a lesser extent, drying.
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- Ca, vacuum, 40° Brix sucrose, heate3
- Outcome
- firmnesse3
- Direction
- increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“strawberries were hand picked and stored 1 day at 21°C to enhance softening”
e3“The firmness and wholeness of preserves was increased by Ca, vacuum, 40° Brix sucrose, heat and to a lesser extent drying”
Claim · model-written summary
The drying treatment reduced color quality of strawberry preserves.
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- The drying treatmente5
- Outcome
- color qualitye5
- Direction
- reducede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“strawberries were hand picked and stored 1 day at 21°C to enhance softening”
e5“The drying treatment reduced color quality”
Claim · model-written summary
Drained weight losses in preserves were the same or greater among treatments.
- Taxon
- strawberriesFragaria ×ananassae1
- Outcome
- Drained weight lossese6
- Qualifier
- the same or greater among treatments in preservese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“strawberries were hand picked and stored 1 day at 21°C to enhance softening”
e6“Drained weight losses were the same or greater among treatments in preserves”
The same questions in other papers
calcium atom · quality: postharvest · Fragaria x ananassa (strawberry)Results differ
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10 papers in the same direction as this paper · 2 in the opposite direction
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See all 13 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.