Claim · model-written summary
Riper apricots had less protopectin.
- Taxon
- apricots
Prunus armeniacae0 - Organ / stage
- apricotse0
- Outcome
- protopectine0
- Direction
- lesse0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Riper apricots contained less protopectin”
Title
Texture and Pectin Changes in Canned Apricots
B. S. LUH; K. D. DASTUR Journal of Food Science 1966. doi:10.1111/j.1365-2621.1966.tb00475.x
Other claims from this paper (8)
- Association Fresh fruit ripeness was important for canned apricot texture.
- Association Processing time was important for canned apricot texture.
- Association Canned apricots softened during storage.
- Association Water soluble pectin in syrup increased during storage.
- Association Fruit protopectin decreased during storage.
- Association Syrup from riper apricots had more water soluble pectin.
- Association Syrup viscosity increased during storage of canned apricots.
- Association Pectin characteristics related to canned apricot texture.