Abstract
ABSTRACT Critical factors influencing firmness retention in pickled peppers were studied. The addition of CaCl, (0.2%, w/v, optimum) to whole, pickled‘Red Cherry’peppers increased firmness retention as determined by a puncture test using an Instron Universal Testing Machine. Pasteurization reduced firmness in the absence, but not in the presence, of added CaCl 2 . CaCl 2 significantly (P ≤0.01) reduced softening during storage of‘Red Cherry’peppers at higher temperatures (36.7, 46.7°C), and resulted in a slight increase in firmness at 26.7°C. CaCI 2 did not significantly (P≥ 0.05) improve firmness retention in‘Jala‐peno’peppers, but resulted in greater uniformity of firmness. CaCI, also improved firmness retention in pickled cucumbers. Firmness of unpasteurized peppers and cucumbers was not influenced significantly (P ≥0.05) by acetic acid concentrations of 2, 3 or 4%.
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Claims 9
Claim · model-written summary
Calcium chloride increased firmness retention in whole pickled Red Cherry peppers.
- Material
- Red Cherrye0
- Treatment
- CaCl, (0.2%, w/v, optimum)e0
- Outcome
- firmness retentione0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peppers”
e0“The addition of CaCl, (0.2%, w/v, optimum) to whole, pickled‘Red Cherry’peppers increased firmness retention”
Claim · model-written summary
Pasteurization reduced firmness without added calcium chloride.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peppers”
e0“Pasteurization reduced firmness in the absence, but not in the presence, of added CaCl 2 .”
Claim · model-written summary
Added calcium chloride prevented a pasteurization-related firmness reduction.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peppers”
e0“Pasteurization reduced firmness in the absence, but not in the presence, of added CaCl 2 .”
Claim · model-written summary
Calcium chloride reduced softening during storage of Red Cherry peppers at high temperatures.
- Material
- Red Cherrye0
- Treatment
- CaCl 2e0
- Outcome
- softeninge0
- Direction
- reducede0
- Qualifier
- higher temperatures (36.7, 46.7°C)e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peppers”
e0“CaCl 2 significantly (P ≤0.01) reduced softening during storage of‘Red Cherry’peppers at higher temperatures (36.7, 46.7°C)”
Claim · model-written summary
Calcium chloride slightly increased firmness of Red Cherry peppers at 26.7°C.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peppers”
e0“and resulted in a slight increase in firmness at 26.7°C.”
e1“CaCl 2 significantly (P ≤0.01) reduced softening during storage of‘Red Cherry’peppers at higher temperatures (36.7, 46.7°C)”
Claim · model-written summary
Calcium chloride did not significantly improve firmness retention in Jalapeno peppers.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peppers”
e0“CaCI 2 did not significantly (P≥ 0.05) improve firmness retention in‘Jala‐peno’peppers”
Claim · model-written summary
Calcium chloride produced greater uniformity of firmness in Jalapeno peppers.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peppers”
e0“but resulted in greater uniformity of firmness.”
e1“CaCI 2 did not significantly (P≥ 0.05) improve firmness retention in‘Jala‐peno’peppers”
Claim · model-written summary
Calcium chloride improved firmness retention in pickled cucumbers.
- Taxon
- cucumbers
Cucumis sativuse0 - Treatment
- CaCI,e0
- Outcome
- firmness retentione0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peppers”
e0“CaCI, also improved firmness retention in pickled cucumbers.”
Claim · model-written summary
Acetic acid concentrations of 2%, 3% and 4% did not significantly affect firmness of unpasteurized peppers and cucumbers.
- Taxon
- peppers and cucumbersCucumis sativus
Capsicume0 - Treatment
- acetic acid concentrations of 2, 3 or 4%e0
- Outcome
- Firmnesse0
- Direction
- not influenced significantlye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Peppers”
e0“Firmness of unpasteurized peppers and cucumbers was not influenced significantly (P ≥0.05) by acetic acid concentrations of 2, 3 or 4%.”
The same questions in other papers
acetic acid · quality: postharvest · Cucumis sativus (cucumber)Positive and negative results
1 in the opposite direction
- positive
processing · quality: postharvest · Capsicum (peppers)Positive and negative results
2 papers in the same direction as this paper · 4 in the opposite direction
- positive
- positive
- positive
3 papers more in this group
See all 7 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.