Abstract
ABSTRACT Heated pectin was degraded by transelimination (β‐elimination) above pH 5 and by hydrolysis below pH 2, but pressurized pectin did not degrade. Thus cooked carrots decreased in firmness, but pressurized carrots did not. Pressurizing above 200 MPa slightly increased rupture strain. Galacturonic acid levels decreased in carrots cooked for 30 min. Total pectin in pressurized carrots was the same as in cooked for 3 min. However, with increased pressure, the amount of high methoxyl pectin in carrots decreased while low methoxyl pectin increased. Thus, the effects of pressurization on pectin degradation (transelimination) and texture of carrots were different from those of heating.
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Claims 8
Claim · model-written summary
Heated pectin degraded by transelimination.
- Taxon
- Carrots
Daucus carotat0 - Treatment
- Heated pectine0
- Outcome
- pectine0
- Direction
- degradede0
- Comparator
- pressurized pectine1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Texture of Carrots”
e0“Heated pectin was degraded by transelimination”
e1“but pressurized pectin did not degrade”
Claim · model-written summary
Pressurized pectin did not degrade.
- Taxon
- CarrotsDaucus carotat0
- Treatment
- pressurized pectine1
- Outcome
- pectine1
- Direction
- did not degradee1
- Comparator
- Heated pectine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Texture of Carrots”
e0“Heated pectin was degraded by transelimination”
e1“but pressurized pectin did not degrade”
Claim · model-written summary
Cooked carrots decreased in firmness, whereas pressurized carrots did not.
- Taxon
- carrotsDaucus carotae2
- Treatment
- cookede2
- Outcome
- firmnesse2
- Direction
- decreasede2
- Comparator
- pressurized carrotse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Thus cooked carrots decreased in firmness, but pressurized carrots did not”
Claim · model-written summary
Pressurizing above 200 MPa slightly increased rupture strain of carrots.
- Taxon
- CarrotsDaucus carotat0
- Treatment
- Pressurizing above 200 MPae3
- Outcome
- rupture straine3
- Direction
- increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Texture of Carrots”
e3“Pressurizing above 200 MPa slightly increased rupture strain”
Claim · model-written summary
Galacturonic acid levels decreased in carrots cooked for 30 min.
- Taxon
- carrotsDaucus carotae4
- Treatment
- cooked for 30 mine4
- Outcome
- Galacturonic acid levelse4
- Direction
- decreasede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Galacturonic acid levels decreased in carrots cooked for 30 min”
Claim · model-written summary
Total pectin in pressurized carrots was the same as in carrots cooked for 3 min.
- Taxon
- carrotsDaucus carotae5
- Treatment
- pressurized carrotse5
- Outcome
- Total pectine5
- Direction
- no_changeinferrede5
- Comparator
- cooked for 3 mine5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Total pectin in pressurized carrots was the same as in cooked for 3 min”
Claim · model-written summary
Increased pressure decreased the amount of high methoxyl pectin in carrots.
- Taxon
- carrotsDaucus carotae6
- Treatment
- increased pressuree6
- Outcome
- the amount of high methoxyl pectine6
- Direction
- decreasede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“with increased pressure, the amount of high methoxyl pectin in carrots decreased while low methoxyl pectin increased”
Claim · model-written summary
Increased pressure increased low methoxyl pectin in carrots.
- Taxon
- carrotsDaucus carotae6
- Treatment
- increased pressuree6
- Outcome
- low methoxyl pectine6
- Direction
- increasede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“with increased pressure, the amount of high methoxyl pectin in carrots decreased while low methoxyl pectin increased”
The same questions in other papers
processing · quality: postharvest · Daucus carota (carrot)Positive and negative results
3 papers in the same direction as this paper · 9 in the opposite direction
- positive
- positive
- positive
9 papers more in this group
See all 13 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.