Abstract
The vitamin C content of four varieties of strawberry was determined before and after treatment with ionising radiation at doses of 1, 2 or 3 kGy and after storage for 5 and 10 days at 6°C, and also in potatoes which, having been allowed a period of one month to recover from the effects of post-harvest stress, were irradiated at a sprout inhibition dose of 0·15 kGy, followed by storage and cooking. Total ascorbic acid (TAA), ascorbic acid (AA) and dehydroascorbic acid (DHAA) concentrations were measured using the technique of ion-exclusion high-performance liquid chromatography. Results from analysis of the strawberry samples showed the DHAA content increased immediately following irradiation and must, therefore, be taken into account when reporting vitamin C levels in irradiated produce. In addition it was observed that whilst irradiation did affect the vitamin C concentration in all varieties of strawberry, the change was small in comparison with the large variations observed between varieties. With regard to potatoes results showed that, whilst irradiation, storage and cooking all had the effect of reducing vitamin C concentration, irradiated samples stored for 5 months had similar or marginally higher levels than their non-irradiated counterparts. Cooking did not markedly reduce TAA content of irradiated potatoes compared to non-irradiated potatoes and it was also noted that microwave cooking was more destructive than boiling in lightly salted water. ©1997 SCI
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 6
Claim · model-written summary
Dehydroascorbic acid content of strawberries increased immediately after irradiation.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- irradiatione0
- Outcome
- DHAA contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Results from analysis of the strawberry samples showed the DHAA content increased immediately following irradiation”
Claim · model-written summary
Irradiation affected vitamin C concentration in all strawberry varieties, but the change was small compared with the large variation between varieties.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- irradiatione0
- Outcome
- vitamin C concentratione0
- Qualifier
- the change was small in comparison with the large variations observed between varietiese0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“irradiation did affect the vitamin C concentration in all varieties of strawberry, the change was small in comparison with the large variations observed between varieties”
Claim · model-written summary
Irradiation, storage and cooking each reduced vitamin C concentration in potatoes.
- Taxon
- potatoes
Solanum tuberosume0 - Treatment
- irradiation, storage and cookinge0
- Outcome
- vitamin C concentratione0
- Direction
- reducinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“With regard to potatoes results showed that, whilst irradiation, storage and cooking all had the effect of reducing vitamin C concentration”
Claim · model-written summary
Irradiated potatoes stored for 5 months had similar or marginally higher vitamin C levels than non-irradiated counterparts.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- irradiated samples stored for 5 monthse0
- Outcome
- vitamin C concentratione0
- Direction
- marginally highere0
- Comparator
- non-irradiated counterpartse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberries and potatoes”
e0“all had the effect of reducing vitamin C concentration, irradiated samples stored for 5 months had similar or marginally higher levels than their non-irradiated counterparts”
Claim · model-written summary
Cooking did not markedly reduce total ascorbic acid content of irradiated potatoes compared with non-irradiated potatoes.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- Cookinge0
- Outcome
- TAA contente0
- Direction
- no_changeinferrede0
- Comparator
- non-irradiated potatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cooking did not markedly reduce TAA content of irradiated potatoes compared to non-irradiated potatoes”
Claim · model-written summary
Microwave cooking was more destructive to vitamin C than boiling in lightly salted water in potatoes.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- microwave cookinge0
- Outcome
- destructivee0
- Direction
- more destructivee0
- Comparator
- boiling in lightly salted watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberries and potatoes”
e0“microwave cooking was more destructive than boiling in lightly salted water”
The same questions in other papers
radiation · quality: phytochemicals · Solanum tuberosum (potato)Results differ
2 papers in the same direction as this paper · 3 in the opposite direction
- positive
- positive
- positive
2 papers more in this group
See all 6 papers →processing · quality: phytochemicals · Solanum tuberosum (potato)Positive and negative results
4 papers in the same direction as this paper · 3 in the opposite direction
- positive
- positive
- positive
4 papers more in this group
See all 8 papers →storage · quality: phytochemicals · Solanum tuberosum (potato)Positive and negative results
4 papers in the same direction as this paper · 5 in the opposite direction
- positive
- positive
- positive
6 papers more in this group
See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.