Abstract
Abstract The reduced ascorbic acid and β‐carotene contents of “retail market‐fresh” (RMF) and “fresh‐frozen” (FF) green beans and broccoli in a simulated handling system were determined. Changes in ascorbic acid content in the two vegetables during a retail market period and frozen storage followed different patterns. In green beans, ascorbic acid content decreased during refrigerated storage for up to 7 days, but in broccoli there was a significant increase. Blanching resulted in a loss of approximately 40% of the ascorbic acid in broccoli. Ascorbic acid content of FF green beans stored at‐20C for 16 weeks was approximately twice that in RMF green beans, but in FF broccoli stored under the same conditions it was only about half that of RMF broccoli. β‐carotene content of green beans and broccoli did not change during either the retail market simulation of frozen storage and did not differ from that of fresh.
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Claims 7
Claim · model-written summary
Green bean ascorbic acid decreased during refrigerated storage for up to seven days.
Verbatim
e0“In green beans, ascorbic acid content decreased during refrigerated storage for up to 7 days”
Claim · model-written summary
Broccoli ascorbic acid increased significantly during refrigerated storage.
- Taxon
- broccoli
Brassica oleracea var. italicae0 - Outcome
- significant increasee0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“but in broccoli there was a significant increase”
Claim · model-written summary
Blanching caused approximately 40% loss of broccoli ascorbic acid.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- Blanchinge0
- Outcome
- ascorbic acide0
- Direction
- losse0
- Value
- approximately 40%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Blanching resulted in a loss of approximately 40% of the ascorbic acid in broccoli”
Claim · model-written summary
Fresh frozen green beans held at −20C for 16 weeks had approximately twice the ascorbic acid of retail market fresh beans.
Verbatim
e0“Ascorbic acid content of FF green beans stored at‐20C for 16 weeks was approximately twice that in RMF green beans”
Claim · model-written summary
Fresh frozen broccoli under the same conditions had about half the ascorbic acid of retail market fresh broccoli.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- FF broccoli stored under the same conditionse0
- Outcome
- halfe0
- Direction
- halfe0
- Value
- about halfe0
- Comparator
- RMF broccolie0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in FF broccoli stored under the same conditions it was only about half that of RMF broccoli”
Claim · model-written summary
Green bean β‐carotene content did not change during simulated retail or frozen storage.
Verbatim
e0“β‐carotene content of green beans and broccoli did not change during either the retail market simulation of frozen storage and did not differ from that of fresh”
Claim · model-written summary
Broccoli β‐carotene content did not change during simulated retail or frozen storage.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- retail market simulation of frozen storagee0
- Outcome
- β‐carotene contente0
- Direction
- did not changee0
- Comparator
- freshe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“β‐carotene content of green beans and broccoli did not change during either the retail market simulation of frozen storage and did not differ from that of fresh”
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20 papers more in this group
See all 24 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.