Claim · model-written summary
Ascorbic acid deteriorated faster in nonperforated packages at both temperatures.
- Treatment
- nonperforated packagese0
- Outcome
- ascorbic acide0
- Direction
- deteriorated at a faster ratee0
- Comparator
- perforated packagese0
CapsicumNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“CAPSICUM (CAPSICUM ANNUUM) SHREDS”
e0“While the ascorbic acid deteriorated at a faster rate in nonperforated packages at both temperatures, it was better retained in all perforated packages.”
Title
D.R. RAI; P. KAUR; R.T. PATIL Journal of Food Processing and Preservation 2010. doi:10.1111/j.1745-4549.2010.00481.x
Other claims from this paper (7)
- Intervention effect Two macroperforations largely maintained chlorophyll at both temperatures.
- Intervention effect Nonperforated packages retained chlorophyll but caused unfavorable anaerobic conditions at 15C.
- Intervention effect Ascorbic acid was better retained in perforated packages.
- Intervention effect Lowering storage temperature to 5C accelerated phenolic oxidation.
- Intervention effect Nonperforated packages hampered phenolic oxidation.
- Recommendation Sensory ratings supported a five-day storage period with two perforations.
- Intervention effect Perforated packaging could provide five days of shelf life while maintaining physicochemical constituents.