Abstract
SUMMARY– Two varieties of sweet potatoes were canned at three storage intervals, six buffered pH levels, and two holding times to determine the influence on color, firmness, carbohydrates and other constituents. Color and firmness were improved when the pH was decreased from 8 to 3. There was an increase in brightness of color and firmness by holding peeled sweet potatoes 24 hr in buffers before canning. The sugars and phenolic substances were leached out during holding. Total polyphenols decreased with an increase in pH although tannic and chlorogenic acids were not changed appreciably. There was a decrease in starch and hemicellulose as a result of storage; whereas, water‐ and Calgon‐soluble pectin were not affected. Starch decreased with an increase in pH regardless of other variables. Water‐soluble pectin increased when pH was altered up or down from the normal pH of canned sweet potatoes of approximately 6.0. In comparison, Calgon‐soluble pectin and hemicellulose reacted inversely to pH. It appeared that pH had a far greater effect on color and firmness than length of post‐harvest storage of raw product after curing and other variables because of the direct effect on carbohydrate transformations and discoloration.
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Claims 11
Claim · model-written summary
Colour and firmness of canned sweet potatoes improved when pH was decreased from 8 to 3.
- Taxon
- sweet potatoes
_Flower.jpg?width=60)
Ipomoea batatase0 - Treatment
- pH was decreasede1
- Outcome
- Color and firmnesse1
- Direction
- improvede1
- Comparator
- from 8e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Flower.jpg?width=500)
Verbatim
e0“Two varieties of sweet potatoes were canned”
e1“Color and firmness were improved when the pH was decreased from 8 to 3”
Claim · model-written summary
Brightness of colour and firmness increased when peeled sweet potatoes were held 24 hr in buffers before canning.
- Taxon
- sweet potatoesIpomoea batatase0
- Treatment
- holding peeled sweet potatoes 24 hr in buffers before canninge2
- Outcome
- brightness of color and firmnesse2
- Direction
- increasee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Two varieties of sweet potatoes were canned”
e2“There was an increase in brightness of color and firmness by holding peeled sweet potatoes 24 hr in buffers before canning”
Claim · model-written summary
Sugars and phenolic substances were leached out during holding of sweet potatoes.
- Taxon
- sweet potatoesIpomoea batatase0
- Treatment
- holdinge3
- Outcome
- sugars and phenolic substancese3
- Direction
- leached oute3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Two varieties of sweet potatoes were canned”
e3“The sugars and phenolic substances were leached out during holding”
Claim · model-written summary
Total polyphenols decreased as pH increased in canned sweet potatoes.
- Taxon
- sweet potatoesIpomoea batatase0
- Treatment
- an increase in pHe4
- Outcome
- Total polyphenolse4
- Direction
- decreasede4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Two varieties of sweet potatoes were canned”
e4“Total polyphenols decreased with an increase in pH although tannic and chlorogenic acids were not changed appreciably”
Claim · model-written summary
Tannic and chlorogenic acids were not changed appreciably as pH increased in canned sweet potatoes.
- Taxon
- sweet potatoesIpomoea batatase0
- Treatment
- an increase in pHe4
- Outcome
- tannic and chlorogenic acidse4
- Direction
- not changed appreciablye4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Two varieties of sweet potatoes were canned”
e4“Total polyphenols decreased with an increase in pH although tannic and chlorogenic acids were not changed appreciably”
Claim · model-written summary
Hemicellulose reacted inversely to pH in canned sweet potatoes.
- Taxon
- sweet potatoesIpomoea batatase0
- Treatment
- pHe5
- Outcome
- hemicellulosee5
- Direction
- reacted inverselye5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Two varieties of sweet potatoes were canned”
e5“and hemicellulose reacted inversely to pH”
Claim · model-written summary
Starch decreased as pH increased, regardless of other variables.
- Taxon
- sweet potatoesIpomoea batatase0
- Treatment
- an increase in pHe6
- Outcome
- Starche6
- Direction
- decreasede6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Two varieties of sweet potatoes were canned”
e6“Starch decreased with an increase in pH regardless of other variables”
Claim · model-written summary
Water-soluble pectin increased when pH was altered up or down from the normal pH of about 6.0.
- Taxon
- sweet potatoesIpomoea batatase7
- Treatment
- pH was altered up or downe7
- Outcome
- pectine7
- Direction
- increasede7
- Comparator
- normal pH of canned sweet potatoes of approximately 6.0e7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“pectin increased when pH was altered up or down from the normal pH of canned sweet potatoes of approximately 6.0”
Claim · model-written summary
Starch and hemicellulose decreased as a result of storage.
- Taxon
- sweet potatoesIpomoea batatase1
- Treatment
- storagee0
- Outcome
- starch and hemicellulosee0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was a decrease in starch and hemicellulose as a result of storage”
e1“Two varieties of sweet potatoes were canned”
Claim · model-written summary
Soluble pectin was not affected by storage of sweet potatoes.
- Taxon
- sweet potatoesIpomoea batatase2
- Treatment
- storagee0
- Outcome
- soluble pectine1
- Direction
- not affectede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was a decrease in starch and hemicellulose as a result of storage”
e1“soluble pectin were not affected”
e2“Two varieties of sweet potatoes were canned”
Claim · model-written summary
pH had a far greater effect on colour and firmness of canned sweet potatoes than storage length.
- Taxon
- sweet potatoesIpomoea batatase0
- Treatment
- pHe1
- Outcome
- color and firmnesse1
- Direction
- far greater effecte1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Two varieties of sweet potatoes were canned”
e1“It appeared that pH had a far greater effect on color and firmness”
The same questions in other papers
Solanum tuberosum · quality: postharvest · Ipomoea batatas (sweet potato)Results agree
1 paper in the same direction as this paper
- positive
ph · quality: postharvest · Ipomoea batatas (sweet potato)Positive and negative results
1 in the opposite direction · 1 reporting no difference from an alternative
- no effect
- no effect
storage · molecular: metabolites · Ipomoea batatas (sweet potato)Positive and negative results
4 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- positive
- positive
4 papers more in this group
See all 8 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.