Abstract
Summary The effect of maturity, variety, post‐harvest delay and various stages in processing, including cleaning, blanching and end‐cooking, on the vitamin C content of quick frozen green beans ( Phaseolus vulgaris ) has been studied. The vitamin C content of eight varieties showed considerable variation but no correlation with maturity was observed. Post‐harvest delay and processing caused a noticeable reduction in vitamin C content. The overall retention of vitamin C in both whole and sliced frozen beans was approximately 75%. After cooking, fresh manually sliced beans retained 59% of the original vitamin C content compared with 44% for the commercially frozen sliced beans.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
Vitamin C content varied considerably among eight bean varieties.
- Taxon
- Phaseolus vulgaris
Phaseolus vulgarise1 - Material
- eight varietiese0
- Outcome
- vitamin C contente0
- Direction
- considerable variatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The vitamin C content of eight varieties showed considerable variation”
e1“green beans ( Phaseolus vulgaris )”
Claim · model-written summary
Vitamin C content showed no correlation with maturity.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise2
- Organ / stage
- maturitye0
- Outcome
- vitamin C contente1
- Direction
- no correlatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“no correlation with maturity was observed.”
e1“The vitamin C content of eight varieties”
e2“green beans ( Phaseolus vulgaris )”
Claim · model-written summary
Postharvest delay reduced bean vitamin C content.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise1
- Treatment
- Post‐harvest delaye0
- Outcome
- vitamin C contente0
- Direction
- reductione0
Not reportedComparator
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 )”
Claim · model-written summary
Processing reduced bean vitamin C content.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise1
- Treatment
- processinge0
- Outcome
- vitamin C contente0
- Direction
- reductione0
Not reportedComparator
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 )”
Claim · model-written summary
Whole frozen beans retained approximately 75% of vitamin C overall.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise1
- Outcome
- retention of vitamin Ce0
- Value
- 75%e0
- Qualifier
- wholee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The overall retention of vitamin C in both whole and sliced frozen beans was approximately 75%.”
e1“green beans ( Phaseolus vulgaris )”
Claim · model-written summary
Sliced frozen beans retained approximately 75% of vitamin C overall.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise1
- Outcome
- retention of vitamin Ce0
- Value
- 75%e0
- Qualifier
- sliced frozen beanse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The overall retention of vitamin C in both whole and sliced frozen beans was approximately 75%.”
e1“green beans ( Phaseolus vulgaris )”
Claim · model-written summary
Cooked fresh manually sliced beans retained 59% of original vitamin C.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise1
- Outcome
- original vitamin C contente0
- Value
- 59%e0
- Qualifier
- fresh manually sliced beanse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After cooking, fresh manually sliced beans retained 59% of the original vitamin C content compared with 44% for the commercially frozen sliced beans.”
e1“green beans ( Phaseolus vulgaris )”
Claim · model-written summary
Cooked commercially frozen sliced beans retained 44% of original vitamin C.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise1
- Outcome
- original vitamin C contente0
- Value
- 44%e0
- Qualifier
- commercially frozen sliced beanse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After cooking, fresh manually sliced beans retained 59% of the original vitamin C content compared with 44% for the commercially frozen sliced beans.”
e1“green beans ( Phaseolus vulgaris )”