Claim · model-written summary
Canned apricots softened during storage.
- Taxon
- apricots
Prunus armeniacat0 - Treatment
- storagee0
- Outcome
- canned producte0
- Direction
- softenede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The canned product gradually softened during storage”
t0“Apricots”
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 Water soluble pectin in syrup increased during storage.
- Association Fruit protopectin decreased during storage.
- Association Riper apricots had less protopectin.
- 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.