Abstract
The aim of this study was to investigate the effect of pretreatments on quality of frozen peach. Pretreatments including steam blanching, water blanching, high pressure, and osmotic dehydration were applied to two varieties (Daeokgye and Hwangdo). Pretreated peaches were frozen and thawed at -20°C and 5°C, respectively. Steam blanching and osmotic dehydration with ascorbic acid reduced ΔE values without change of pH and acidity. Osmotic dehydration with sucrose decreased drip loss and increased brix. Freezing/thawing resulted in an increase of maximum force, while maximum force decreased with increasing time of steam and water blanching. Furthermore, osmotic dehydration with calcium chloride increased maximum force. High pressure decreased maximum force of Daeokgye and increased that of Hwangdo compared with non-treatment. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity were improved by pretreatment including steam blanching, blanching, and osmotic dehydration with ascorbic acid.
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Claims 15
Claim · model-written summary
Steam blanching reduced peach colour difference.
- Taxon
- peach
Prunus persicat0 - Treatment
- Steam blanchinge0
- Outcome
- ΔE valuese0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Steam blanching and osmotic dehydration with ascorbic acid reduced ΔE values without change of pH and acidity.”
t0“Peaches”
Claim · model-written summary
Osmotic dehydration with ascorbic acid reduced colour difference.
- Taxon
- PeachesPrunus persicat0
- Treatment
- osmotic dehydration with ascorbic acide0
- Outcome
- ΔE valuese0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Steam blanching and osmotic dehydration with ascorbic acid reduced ΔE values without change of pH and acidity.”
t0“Peaches”
Claim · model-written summary
Steam blanching left pH and acidity unchanged.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Steam blanchinge0
- Outcome
- pH and aciditye0
- Direction
- without changee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Steam blanching and osmotic dehydration with ascorbic acid reduced ΔE values without change of pH and acidity.”
t0“Peaches”
Claim · model-written summary
Ascorbic-acid osmotic dehydration left pH and acidity unchanged.
- Taxon
- PeachesPrunus persicat0
- Treatment
- osmotic dehydration with ascorbic acide0
- Outcome
- pH and aciditye0
- Direction
- without changee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Steam blanching and osmotic dehydration with ascorbic acid reduced ΔE values without change of pH and acidity.”
t0“Peaches”
Claim · model-written summary
Sucrose osmotic dehydration decreased drip loss.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Osmotic dehydration with sucrosee0
- Outcome
- drip losse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Osmotic dehydration with sucrose decreased drip loss and increased brix.”
t0“Peaches”
Claim · model-written summary
Sucrose osmotic dehydration increased brix.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Osmotic dehydration with sucrosee0
- Outcome
- brixe0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Osmotic dehydration with sucrose decreased drip loss and increased brix.”
t0“Peaches”
Claim · model-written summary
Freezing and thawing increased maximum force.
- Taxon
- PeachesPrunus persicat0
- Treatment
- Freezing/thawinge0
- Outcome
- maximum forcee0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freezing/thawing resulted in an increase of maximum force”
t0“Peaches”
Claim · model-written summary
Longer steam blanching decreased maximum force.
- Taxon
- PeachesPrunus persicat0
- Treatment
- steame0
- Outcome
- maximum forcee0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maximum force decreased with increasing time of steam and water blanching”
t0“Peaches”
Claim · model-written summary
Longer water blanching decreased maximum force.
- Taxon
- PeachesPrunus persicat0
- Treatment
- water blanchinge0
- Outcome
- maximum forcee0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maximum force decreased with increasing time of steam and water blanching”
t0“Peaches”
Claim · model-written summary
Calcium-chloride osmotic dehydration increased maximum force.
- Taxon
- PeachesPrunus persicat0
- Treatment
- osmotic dehydration with calcium chloridee0
- Outcome
- maximum forcee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“osmotic dehydration with calcium chloride increased maximum force”
t0“Peaches”
Claim · model-written summary
High pressure decreased maximum force in Daeokgye.
- Taxon
- PeachesPrunus persicat0
- Material
- Daeokgyee0
- Treatment
- High pressuree0
- Outcome
- maximum forcee0
- Direction
- decreasede0
- Comparator
- non-treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High pressure decreased maximum force of Daeokgye and increased that of Hwangdo compared with non-treatment.”
t0“Peaches”
Claim · model-written summary
High pressure increased maximum force in Hwangdo.
- Taxon
- PeachesPrunus persicat0
- Material
- Hwangdoe0
- Treatment
- High pressuree0
- Outcome
- maximum forcee0
- Direction
- increasede0
- Comparator
- non-treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High pressure decreased maximum force of Daeokgye and increased that of Hwangdo compared with non-treatment.”
t0“Peaches”
Claim · model-written summary
Steam blanching improved total polyphenol content and antioxidant assays.
- Taxon
- PeachesPrunus persicat0
- Treatment
- steam blanchinge0
- Outcome
- Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activitye0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity were improved by pretreatment including steam blanching, blanching, and osmotic dehydration with ascorbic acid.”
t0“Peaches”
Claim · model-written summary
Blanching improved total polyphenol content and antioxidant assays.
- Taxon
- PeachesPrunus persicat0
- Treatment
- blanchinge0
- Outcome
- Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activitye0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity were improved by pretreatment including steam blanching, blanching, and osmotic dehydration with ascorbic acid.”
t0“Peaches”
Claim · model-written summary
Ascorbic-acid osmotic dehydration improved total polyphenol content and antioxidant assays.
- Taxon
- PeachesPrunus persicat0
- Treatment
- osmotic dehydration with ascorbic acide0
- Outcome
- Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activitye0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity were improved by pretreatment including steam blanching, blanching, and osmotic dehydration with ascorbic acid.”
t0“Peaches”
The same questions in other papers
ascorbic acid · quality: sugar starch · Prunus persica (peach)Positive and negative results
1 in the opposite direction
- positive
ascorbic acid · quality: phytochemicals · Prunus persica (peach)Results agree
2 papers in the same direction as this paper
- positive
- positive
processing · quality: sugar starch · Prunus persica (peach)Positive and negative results
1 in the opposite direction
- positive
processing · quality: phytochemicals · Prunus persica (peach)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
drought · quality: sugar starch · Prunus persica (peach)Positive and negative results
5 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
4 papers more in this group
See all 8 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.