Abstract
SUMMARY— A process of peeling tomatoes using low temperature‐short time freezing was perfected. Liquid nitrogen (BP‐196°C was used as the refrigerant for freezing the skin and only a thin layer of cells just beneath the skin. The fruit was immediately thawed, after which the skin was quickly and easily removed from the fruit. Liquid nitrogen‐peeled samples were evaluated for loss of peel and trim, as well as lycopene and carotene in the peeling process and these losses compared with samples peeled in boiling water. The losses in peel and trim were reduced by approximately 50%, and significantly less lycopene was lost by nitrogen peeling. The peel and trim of fall tomatoes had a greater amount of lycopene and carotene than spring tomatoes. The nitrogen‐peeled samples were canned without additives, with sodium chloride and with calcium chloride added and compared with samples peeled with boiling water. There was a decrease in the percentage of broken fruit in the canned tomatoes peeled by liquid nitrogen. Titratable acidity and °Brix were higher and pH was lower in these samples. Color of the homogenized canned product was not statistically different; however, the nitrogen‐peeled tomatoes had a better visual color. The calcium chloride added‐nitrogen‐peeled samples possessed a higher degree of firmness than the comparably treated boiling‐water‐peeled samples, indicating that the nitrogen‐peeled tomatoes utilized the added calcium to a greater extent in firming.
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Claims 10
Claim · model-written summary
Liquid nitrogen peeling reduced peel and trim losses by about 50% relative to boiling-water peeling of tomatoes.
- Taxon
- tomatoes
Solanum lycopersicumt0 - Treatment
- nitrogen peelinge1
- Outcome
- losses in peel and trime1
- Direction
- reducede1
- Value
- approximately 50%e1
- Comparator
- samples peeled in boiling watere2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“FREEZE PEELING IMPROVES QUALITY OF TOMATOES”
e1“The losses in peel and trim were reduced by approximately 50%, and significantly less lycopene was lost by nitrogen peeling”
e2“compared with samples peeled in boiling water”
Claim · model-written summary
Liquid nitrogen peeling lost significantly less lycopene than boiling-water peeling of tomatoes.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- nitrogen peelinge1
- Outcome
- lycopene was loste1
- Direction
- lesse1
- Comparator
- samples peeled in boiling watere2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“FREEZE PEELING IMPROVES QUALITY OF TOMATOES”
e1“The losses in peel and trim were reduced by approximately 50%, and significantly less lycopene was lost by nitrogen peeling”
e2“compared with samples peeled in boiling water”
Claim · model-written summary
Peel and trim of fall tomatoes contained a greater amount of lycopene and carotene than that of spring tomatoes.
- Taxon
- tomatoesSolanum lycopersicume3
- Organ / stage
- peel and trime3
- Outcome
- amount of lycopene and carotenee3
- Direction
- greatere3
- Comparator
- spring tomatoese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The peel and trim of fall tomatoes had a greater amount of lycopene and carotene than spring tomatoes”
Claim · model-written summary
Liquid nitrogen peeling reduced the percentage of broken fruit in canned tomatoes relative to boiling-water peeling.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- peeled by liquid nitrogene4
- Outcome
- percentage of broken fruite4
- Direction
- decreasee4
- Comparator
- samples peeled with boiling watere5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“FREEZE PEELING IMPROVES QUALITY OF TOMATOES”
e4“There was a decrease in the percentage of broken fruit in the canned tomatoes peeled by liquid nitrogen”
e5“compared with samples peeled with boiling water”
Claim · model-written summary
Nitrogen-peeled canned tomatoes had higher titratable acidity and °Brix than boiling-water-peeled samples.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- peeled by liquid nitrogene4
- Outcome
- Titratable acidity and °Brixe6
- Direction
- highere6
- Comparator
- samples peeled with boiling watere5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“FREEZE PEELING IMPROVES QUALITY OF TOMATOES”
e4“There was a decrease in the percentage of broken fruit in the canned tomatoes peeled by liquid nitrogen”
e5“compared with samples peeled with boiling water”
e6“Titratable acidity and °Brix were higher and pH was lower in these samples”
Claim · model-written summary
Nitrogen-peeled canned tomatoes had lower pH than boiling-water-peeled samples.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- peeled by liquid nitrogene4
- Outcome
- pHe6
- Direction
- lowere6
- Comparator
- samples peeled with boiling watere5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“FREEZE PEELING IMPROVES QUALITY OF TOMATOES”
e4“There was a decrease in the percentage of broken fruit in the canned tomatoes peeled by liquid nitrogen”
e5“compared with samples peeled with boiling water”
e6“Titratable acidity and °Brix were higher and pH was lower in these samples”
Claim · model-written summary
Color of the homogenized canned product did not differ statistically between liquid-nitrogen-peeled and boiling-water-peeled tomatoes.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- peeled by liquid nitrogene4
- Outcome
- Color of the homogenized canned producte7
- Direction
- not statistically differente7
- Comparator
- samples peeled with boiling watere5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“FREEZE PEELING IMPROVES QUALITY OF TOMATOES”
e4“There was a decrease in the percentage of broken fruit in the canned tomatoes peeled by liquid nitrogen”
e5“compared with samples peeled with boiling water”
e7“Color of the homogenized canned product was not statistically different”
Claim · model-written summary
Nitrogen-peeled tomatoes had a better visual color than boiling-water-peeled tomatoes.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- peeled by liquid nitrogene4
- Outcome
- visual colore6
- Direction
- bettere6
- Comparator
- samples peeled with boiling watere5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“FREEZE PEELING IMPROVES QUALITY OF TOMATOES”
e4“There was a decrease in the percentage of broken fruit in the canned tomatoes peeled by liquid nitrogen”
e5“compared with samples peeled with boiling water”
e6“had a better visual color”
Claim · model-written summary
Canned tomatoes peeled with liquid nitrogen and treated with calcium chloride were firmer than comparably treated boiling-water-peeled samples.
- Taxon
- tomatoesSolanum lycopersicumt0
- Treatment
- calcium chloridee6
- Outcome
- firmnesse7
- Direction
- highere7
- Comparator
- samples peeled with boiling watere6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“FREEZE PEELING IMPROVES QUALITY OF TOMATOES”
e6“with calcium chloride added and compared with samples peeled with boiling water”
e7“possessed a higher degree of firmness than the comparably treated”
Claim · model-written summary
Nitrogen-peeled tomatoes utilized the added calcium to a greater extent in firming, according to the authors.
- Taxon
- tomatoesSolanum lycopersicumt0
- Compound
- calciume6
- Outcome
- firminge6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“FREEZE PEELING IMPROVES QUALITY OF TOMATOES”
e6“utilized the added calcium to a greater extent in firming”
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See all 34 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.