Claim · model-written summary
Postharvest delay reduced bean vitamin C content.
- Taxon
- Phaseolus vulgaris
Phaseolus vulgarise1 - Treatment
- Post‐harvest delaye0
- Outcome
- vitamin C contente0
- Direction
- reductione0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Post‐harvest delay and processing caused a noticeable reduction in vitamin C content.”
e1“green beans ( Phaseolus vulgaris )”
Title
The vitamin C content of quick frozen green beans
MARY H. MORRISON International Journal of Food Science & Technology 1975. doi:10.1111/j.1365-2621.1975.tb00003.x
Other claims from this paper (7)
- Observation Vitamin C content varied considerably among eight bean varieties.
- Association Vitamin C content showed no correlation with maturity.
- Intervention effect Processing reduced bean vitamin C content.
- Observation Whole frozen beans retained approximately 75% of vitamin C overall.
- Observation Sliced frozen beans retained approximately 75% of vitamin C overall.
- Observation Cooked fresh manually sliced beans retained 59% of original vitamin C.
- Observation Cooked commercially frozen sliced beans retained 44% of original vitamin C.