Abstract
This study investigates the effect of the blanching, refrigeration, and freezing on nitrate, nitrite, and oxalate levels in green beans and peas. Besides, the impact of these preservation methods on the nutritional and safety aspects of these vegetables was studied. The data revealed that the refrigeration significantly impacts nitrate levels in both green beans and peas, potentially due to biochemical and metabolic processes. Furthermore, there was a notable decrease in nitrate content from 2121.17 mg.kg-1 to 1371.74 mg.kg-1 in green beans after blanching and six months of freezing storage. This reduction in nitrate levels is attributed to both blanching and freezing storage, potentially influenced by enzymatic activities and chemical reactions. The study also observed a decline in oxalate levels, suggesting that blanching and freezing storage contribute to reduced oxalate content, likely influenced by enzymatic and chemical reactions. These findings align with previous research indicating significant reductions in nitrates, nitrites, and oxalates due to blanching, particularly for leafy vegetables, reinforcing the observed trends during freezing storage. In essence, the cold storage, blanching, and freezing processes led to reduced levels of nitrate, nitrite, and oxalates in green beans and peas.
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Claims 7
Claim · model-written summary
Refrigeration significantly affected nitrate levels in green beans.
Not reportedComparatorDirection
Verbatim
e0“The data revealed that the refrigeration significantly impacts nitrate levels in both green beans and peas, potentially due to biochemical and metabolic processes.”
Claim · model-written summary
Refrigeration significantly affected nitrate levels in peas.
- Taxon
- peas
Lathyrus oleraceuse0 - Treatment
- refrigeratione0
- Outcome
- nitrate levelse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The data revealed that the refrigeration significantly impacts nitrate levels in both green beans and peas, potentially due to biochemical and metabolic processes.”
Claim · model-written summary
Blanching followed by six months of freezing decreased nitrate in green beans from 2121.17 to 1371.74 mg.kg-1.
- Taxon
- green beanse0
- Treatment
- blanching and six months of freezing storagee0
- Outcome
- nitrate contente0
- Direction
- decreasee0
- Value
- 1371.74 mg.kg-1e0
- Qualifier
- 2121.17 mg.kg-1e0
Not reportedComparator
Verbatim
e0“there was a notable decrease in nitrate content from 2121.17 mg.kg-1 to 1371.74 mg.kg-1 in green beans after blanching and six months of freezing storage.”
Claim · model-written summary
Blanching and freezing reduced oxalate levels in green beans and peas.
- Taxon
- green beans and peast0
- Treatment
- blanching and freezing storagee0
- Outcome
- oxalate levelse0
- Direction
- declinee0
Not reportedComparator
Verbatim
e0“The study also observed a decline in oxalate levels, suggesting that blanching and freezing storage contribute to reduced oxalate content, likely influenced by enzymatic and chemical reactions.”
t0“Green Beans and Peas”
Claim · model-written summary
Cold storage, blanching and freezing reduced nitrate levels in green beans and peas.
- Taxon
- green beans and pease0
- Treatment
- cold storage, blanching, and freezing processese0
- Outcome
- nitratee0
- Direction
- reducede0
Not reportedComparator
Verbatim
e0“the cold storage, blanching, and freezing processes led to reduced levels of nitrate, nitrite, and oxalates in green beans and peas.”
Claim · model-written summary
Cold storage, blanching and freezing reduced nitrite levels in green beans and peas.
- Taxon
- green beans and pease0
- Treatment
- cold storage, blanching, and freezing processese0
- Outcome
- nitritee0
- Direction
- reducede0
Not reportedComparator
Verbatim
e0“the cold storage, blanching, and freezing processes led to reduced levels of nitrate, nitrite, and oxalates in green beans and peas.”
Claim · model-written summary
Cold storage, blanching and freezing reduced oxalate levels in green beans and peas.
- Taxon
- green beans and pease0
- Treatment
- cold storage, blanching, and freezing processese0
- Outcome
- oxalatese0
- Direction
- reducede0
Not reportedComparator
Verbatim
e0“the cold storage, blanching, and freezing processes led to reduced levels of nitrate, nitrite, and oxalates in green beans and peas.”
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See all 15 papers →8 of 11 groups shown: named compounds and organisms first, then groups whose results differ (checked claim by claim), then those with positive and negative results, then the smaller groups.
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.