Abstract
ABSTRACT Soaking summer squash in calcium prior to commercial blanching at 99°C decreased sloughing, increased sensory firmness and had no effect on lightness or pH of the canned product. Although blanching squash in calcium decreased sloughing, improved lightness, decreased pH and produced off‐flavors, the effect of hand blanching at 93°C with no calcium present increased sloughing, lightness, pH, and sensory firmness of the processed product. Adding calcium at the point of squash filling into cans after a commercial blanch produced no change in sloughing, decreased pH, increased sensory firmness and had no effect on lightness. Grade 1 squash exhibited the highest drained weight and lowest sloughing values. Drained weight increased at the end of the harvest season. Method of cultivation had no effect on the quality of canned squash.
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Claims 17
Claim · model-written summary
Calcium soaking before commercial blanching decreased sloughing and increased firmness.
- Taxon
- summer squashe0
- Treatment
- Soaking summer squash in calcium prior to commercial blanching at 99°Ce0
- Outcome
- sloughinge0
- Direction
- decreasede0
Not reportedComparator
Verbatim
e0“Soaking summer squash in calcium prior to commercial blanching at 99°C decreased sloughing, increased sensory firmness and had no effect on lightness or pH of the canned product.”
Claim · model-written summary
Calcium soaking increased sensory firmness.
- Taxon
- summer squashe0
- Treatment
- Soaking summer squash in calcium prior to commercial blanching at 99°Ce0
- Outcome
- sensory firmnesse0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“Soaking summer squash in calcium prior to commercial blanching at 99°C decreased sloughing, increased sensory firmness and had no effect on lightness or pH of the canned product.”
Claim · model-written summary
Calcium soaking did not affect lightness or pH.
- Taxon
- summer squashe0
- Treatment
- Soaking summer squash in calcium prior to commercial blanching at 99°Ce0
- Outcome
- lightness or pHe0
- Direction
- had no effecte0
Not reportedComparator
Verbatim
e0“Soaking summer squash in calcium prior to commercial blanching at 99°C decreased sloughing, increased sensory firmness and had no effect on lightness or pH of the canned product.”
Claim · model-written summary
Calcium blanching decreased sloughing.
Not reportedComparator
Verbatim
e0“blanching squash in calcium decreased sloughing, improved lightness, decreased pH and produced off‐flavors”
Claim · model-written summary
Calcium blanching improved lightness.
Not reportedComparator
Verbatim
e0“blanching squash in calcium decreased sloughing, improved lightness, decreased pH and produced off‐flavors”
Claim · model-written summary
Calcium blanching decreased pH.
Not reportedComparator
Verbatim
e0“blanching squash in calcium decreased sloughing, improved lightness, decreased pH and produced off‐flavors”
Claim · model-written summary
Calcium blanching produced off-flavors.
Not reportedComparatorDirection
Verbatim
e0“blanching squash in calcium decreased sloughing, improved lightness, decreased pH and produced off‐flavors”
Claim · model-written summary
Hand blanching at 93°C without calcium increased sloughing, lightness and pH.
- Taxon
- Summer Squasht0
- Treatment
- hand blanching at 93°C with no calcium presente0
- Outcome
- sloughing, lightness, pHe0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“hand blanching at 93°C with no calcium present increased sloughing, lightness, pH, and sensory firmness of the processed product.”
t0“Summer Squash”
Claim · model-written summary
Hand blanching at 93°C without calcium increased sensory firmness.
- Taxon
- Summer Squasht0
- Treatment
- hand blanching at 93°C with no calcium presente0
- Outcome
- sensory firmnesse0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“hand blanching at 93°C with no calcium present increased sloughing, lightness, pH, and sensory firmness of the processed product.”
t0“Summer Squash”
Claim · model-written summary
Calcium added at can filling did not change sloughing.
- Taxon
- squashe0
- Treatment
- Adding calcium at the point of squash filling into cans after a commercial blanche0
- Outcome
- sloughinge0
- Direction
- no changee0
Not reportedComparator
Verbatim
e0“Adding calcium at the point of squash filling into cans after a commercial blanch produced no change in sloughing, decreased pH, increased sensory firmness and had no effect on lightness.”
Claim · model-written summary
Calcium added at can filling decreased pH.
- Taxon
- squashe0
- Treatment
- Adding calcium at the point of squash filling into cans after a commercial blanche0
- Outcome
- pHe0
- Direction
- decreasede0
Not reportedComparator
Verbatim
e0“Adding calcium at the point of squash filling into cans after a commercial blanch produced no change in sloughing, decreased pH, increased sensory firmness and had no effect on lightness.”
Claim · model-written summary
Calcium added at can filling increased sensory firmness.
- Taxon
- squashe0
- Treatment
- Adding calcium at the point of squash filling into cans after a commercial blanche0
- Outcome
- sensory firmnesse0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“Adding calcium at the point of squash filling into cans after a commercial blanch produced no change in sloughing, decreased pH, increased sensory firmness and had no effect on lightness.”
Claim · model-written summary
Calcium added at can filling did not affect lightness.
- Taxon
- squashe0
- Treatment
- Adding calcium at the point of squash filling into cans after a commercial blanche0
- Outcome
- lightnesse0
- Direction
- had no effecte0
Not reportedComparator
Verbatim
e0“Adding calcium at the point of squash filling into cans after a commercial blanch produced no change in sloughing, decreased pH, increased sensory firmness and had no effect on lightness.”
Claim · model-written summary
Grade 1 squash had highest drained weight.
Verbatim
e0“Grade 1 squash exhibited the highest drained weight and lowest sloughing values.”
Claim · model-written summary
Grade 1 squash had lowest sloughing.
Verbatim
e0“Grade 1 squash exhibited the highest drained weight and lowest sloughing values.”
Claim · model-written summary
Drained weight increased at the end of harvest season.
Verbatim
e0“Drained weight increased at the end of the harvest season.”
t0“Summer Squash”
Claim · model-written summary
Cultivation method did not affect canned squash quality.
Verbatim
e0“Method of cultivation had no effect on the quality of canned squash.”
The same questions in other papers
calcium atom · quality: postharvest · Cucurbita (pumpkins)Positive and negative results
1 in the opposite direction
- no effect
application · quality: postharvest · Cucurbita (pumpkins)Positive and negative results
1 in the opposite direction
- negative
processing · quality: postharvest · Cucurbita (pumpkins)Positive and negative results
1 in the opposite direction
- no effect
processing · soil: chemistry · Cucurbita (pumpkins)Positive and negative results
1 in the opposite direction
- 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.