Claim · model-written summary
The insoluble pectin fraction was higher in low specific gravity samples.
- Taxon
- potatoes
Solanum tuberosumt0 - Outcome
- Insoluble pectin fractione0
- Direction
- highe0
- Comparator
- high specific gravity samplee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Insoluble pectin fraction of the low specific gravity sample showed high composition in comparison with its high specific gravity sample”
t0“specific gravity of potatoes”
Title
Hiroaki SATO; Katsumi TAKANO; Tsuneo T. KOZIMA; et al. food preservation science 1998. doi:10.5891/jafps.24.63
Other claims from this paper (11)
- Observation High specific gravity potatoes had 1.4 times the total pectin of low specific gravity samples.
- Observation Both insoluble pectin fractions showed thermal endothermic peaks at 61°C and 85°C.
- Observation Low specific gravity samples had about 1.4 times the endothermic capacity of high specific gravity samples.
- Observation AIS calcium content was about six times higher in low specific gravity potatoes.
- Observation AIS magnesium content was about 1.6 times higher in low specific gravity potatoes.
- Intervention effect EDTA softened potatoes.
- Intervention effect Calcium hardened potatoes.
- Intervention effect Magnesium hardened potatoes.
- Intervention effect EDTA increased pectic substance water solubilization in potatoes.
- Intervention effect Calcium decreased pectic substance water solubilization in potatoes.
- Intervention effect Magnesium decreased pectic substance water solubilization in potatoes.