Abstract
Summary The previous paper in this series covered organoleptic and Vitamin C assessments of vegetables blanched and/or cooled in various salt and sugar solutions, and stored at – 18°C for up to 12 months. This paper deals with the effects of these additives on percentage conversion of chlorophyll to phaeophytin after blanching or after storage. Dietrich's method (1958) was used for the assays. Results indicated that a number of salts (NaCl, KCl, Na 2 SO 4 , K 2 SO 4 ) added to blanching water had little effect on pH, but could cause a considerable reduction in the amount of chlorophyll conversion in spinach and sprouts. Levels of NaCl above 1·2% in tap blanching water and the addition of 1·2% NaCl to the cooling water were less effective than the addition of 1·2% salt to the blanching water. During serial blanching in 1·2% NaCl tap water, chlorophyll retention was highest after the first blanch. In peas and runner beans 1·2% NaCl added to tap blanching water caused little reduction in chlorophyll conversion, but during 9 months storage the beneficial effect of the salt was maintained in the uncooked material. 0·25% sodium carbonate had the greatest effect in increasing pH and in reducing chlorophyll conversion. 0·25% sodium bicarbonate reduced conversion to the same extent as 1·2% NaCl, but induced an increase in pH. Using distilled water, levels of conversion were much higher, and the 1·2% NaCl treatments had a greater effect. Sucrose was not effective in preventing conversion.
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Claims 16
Claim · model-written summary
Salts added to blanching water reduced chlorophyll conversion in spinach.
- Taxon
- spinach
Spinacia oleraceae0 - Treatment
- salts (NaCl, KCl, Na 2 SO 4 , K 2 SO 4 ) added to blanching watere0
- Outcome
- chlorophyll conversione0
- Direction
- reductione0
- Qualifier
- could causee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a number of salts (NaCl, KCl, Na 2 SO 4 , K 2 SO 4 ) added to blanching water had little effect on pH, but could cause a considerable reduction in the amount of chlorophyll conversion in spinach and sprouts”
Claim · model-written summary
Salts added to blanching water reduced chlorophyll conversion in sprouts.
- Taxon
- sproutse0
- Treatment
- salts (NaCl, KCl, Na 2 SO 4 , K 2 SO 4 ) added to blanching watere0
- Outcome
- chlorophyll conversione0
- Direction
- reductione0
- Qualifier
- could causee0
Not reportedComparator
Verbatim
e0“a number of salts (NaCl, KCl, Na 2 SO 4 , K 2 SO 4 ) added to blanching water had little effect on pH, but could cause a considerable reduction in the amount of chlorophyll conversion in spinach and sprouts”
Claim · model-written summary
Salts added to blanching water had little effect on pH.
- Treatment
- salts (NaCl, KCl, Na 2 SO 4 , K 2 SO 4 ) added to blanching watere0
- Outcome
- pHe0
- Direction
- no_changeinferrede0
- Qualifier
- little effecte0
Not reportedTaxonComparator
Verbatim
e0“a number of salts (NaCl, KCl, Na 2 SO 4 , K 2 SO 4 ) added to blanching water had little effect on pH”
Claim · model-written summary
Levels of NaCl above 1.2% in tap blanching water were less effective at limiting chlorophyll conversion than 1.2% salt in the blanching water.
Verbatim
t0“Quality of home frozen vegetables”
e0“reduction in the amount of chlorophyll conversion in spinach and sprouts”
e1“Levels of NaCl above 1·2% in tap blanching water and the addition of 1·2% NaCl to the cooling water were less effective than the addition of 1·2% salt to the blanching water”
Claim · model-written summary
Adding 1.2% NaCl to the cooling water was less effective at limiting chlorophyll conversion than 1.2% salt in the blanching water.
Verbatim
t0“Quality of home frozen vegetables”
e0“reduction in the amount of chlorophyll conversion in spinach and sprouts”
e1“the addition of 1·2% NaCl to the cooling water were less effective than the addition of 1·2% salt to the blanching water”
Claim · model-written summary
Chlorophyll retention was highest after the first blanch during serial blanching in 1.2% NaCl tap water.
- Taxon
- vegetablest0
- Treatment
- During serial blanching in 1·2% NaCl tap watere2
- Outcome
- chlorophyll retentione2
- Direction
- higheste2
- Qualifier
- after the first blanche2
Not reportedComparator
Verbatim
t0“Quality of home frozen vegetables”
e2“During serial blanching in 1·2% NaCl tap water, chlorophyll retention was highest after the first blanch”
Claim · model-written summary
In peas, 1.2% NaCl in tap blanching water caused little reduction in chlorophyll conversion.
- Taxon
- peas
Lathyrus oleraceuse3 - Treatment
- 1·2% NaCl added to tap blanching watere3
- Outcome
- chlorophyll conversione3
- Direction
- reductione3
- Qualifier
- littlee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“In peas and runner beans 1·2% NaCl added to tap blanching water caused little reduction in chlorophyll conversion”
Claim · model-written summary
In runner beans, 1.2% NaCl in tap blanching water caused little reduction in chlorophyll conversion.
- Taxon
- runner beanse3
- Treatment
- 1·2% NaCl added to tap blanching watere3
- Outcome
- chlorophyll conversione3
- Direction
- reductione3
- Qualifier
- littlee3
Not reportedComparator
Verbatim
e3“In peas and runner beans 1·2% NaCl added to tap blanching water caused little reduction in chlorophyll conversion”
Claim · model-written summary
The beneficial effect of 1.2% NaCl in blanching water on frozen vegetables was maintained over 9 months of storage in uncooked material.
- Taxon
- vegetablest0
- Treatment
- 1·2% NaCl added to tap blanching watere3
- Outcome
- beneficial effect of the salte3
- Direction
- no_changeinferrede3
- Qualifier
- 9 months storagee3
Not reportedComparator
Verbatim
t0“Quality of home frozen vegetables”
e3“In peas and runner beans 1·2% NaCl added to tap blanching water caused little reduction in chlorophyll conversion, but during 9 months storage the beneficial effect of the salt was maintained in the uncooked material”
Claim · model-written summary
Sodium carbonate at 0.25% increased pH in the blanching water.
Not reportedTaxonComparator
Verbatim
e4“0·25% sodium carbonate had the greatest effect in increasing pH and in reducing chlorophyll conversion”
Claim · model-written summary
Sodium carbonate at 0.25% gave the greatest reduction in chlorophyll conversion among the additives tested.
- Taxon
- vegetablest0
- Treatment
- 0·25% sodium carbonatee4
- Outcome
- chlorophyll conversione4
- Direction
- reducinge4
- Qualifier
- greatest effecte4
Not reportedComparator
Verbatim
t0“Quality of home frozen vegetables”
e4“0·25% sodium carbonate had the greatest effect in increasing pH and in reducing chlorophyll conversion”
Claim · model-written summary
Sodium bicarbonate at 0.25% reduced chlorophyll conversion to the same extent as 1.2% NaCl.
Verbatim
t0“Quality of home frozen vegetables”
e5“0·25% sodium bicarbonate reduced conversion to the same extent as 1·2% NaCl, but induced an increase in pH”
Claim · model-written summary
Sodium bicarbonate at 0.25% increased pH in the blanching water.
Not reportedTaxonComparator
Verbatim
e5“0·25% sodium bicarbonate reduced conversion to the same extent as 1·2% NaCl, but induced an increase in pH”
Claim · model-written summary
Using distilled water as blanching water gave much higher chlorophyll conversion levels.
- Taxon
- vegetablest0
- Treatment
- Using distilled watere6
- Outcome
- levels of conversione6
- Direction
- highere6
- Qualifier
- muche6
Not reportedComparator
Verbatim
t0“Quality of home frozen vegetables”
e6“Using distilled water, levels of conversion were much higher, and the 1·2% NaCl treatments had a greater effect”
Claim · model-written summary
The 1.2% NaCl treatments had a greater effect when distilled water was used.
- Taxon
- vegetablest0
- Treatment
- 1·2% NaCl treatmentse6
- Outcome
- effecte6
- Direction
- greatere6
- Qualifier
- Using distilled watere6
Not reportedComparator
Verbatim
t0“Quality of home frozen vegetables”
e6“Using distilled water, levels of conversion were much higher, and the 1·2% NaCl treatments had a greater effect”
Claim · model-written summary
Sucrose did not change chlorophyll conversion.
- Taxon
- vegetablest0
- Treatment
- Sucrosee7
- Outcome
- conversione7
- Direction
- no_changeinferrede7
- Qualifier
- not effectivee7
Not reportedComparator
Verbatim
t0“Quality of home frozen vegetables”
e7“Sucrose was not effective in preventing conversion”
The same questions in other papers
sodium chloride · physiology: pigments · Lathyrus oleraceus (pea)Results differ
7 papers in the same direction as this paper
- negative
- no effect
- negative
4 papers more in this group
See all 8 papers →processing · physiology: pigments · Lathyrus oleraceus (pea)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
processing · physiology: pigments · Spinacia oleracea (spinach)Positive and negative results
2 papers in the same direction as this paper · 2 in the opposite direction
- no effect
- no effect
- positive
1 paper more in this group
See all 5 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.