Abstract
The quality of five vegetables, blanched using either microwave or hot water methods currently recommended to the American consumer, was examined after one, two, four, and six months of frozen storage. The vegetables were analyzed for residual peroxidase activity immediately after blanching. Storage stability of cooked and uncooked vegetables was determined by examining various quality factors after each period of frozen storage. Quality factors included color, texture, flavor, and overall acceptability of the vegetables as measured using objective methodology and sensory evaluation. Broccoli and zucchini retained high levels of peroxidase activity after microwave blanching. Broccoli and green beans blanched with microwave energy retained less chlorophyll (p ≤ 0.05), had higher shear force values (p 0.05), and received lower sensory evaluation scores than the water blanched vegetables (p 0.05) for quality factors commonly used by consumers. The texture of zucchini blanched with microwave energy was limp as measured by shear force and by sensory evaluation. No significant differences (p 0.05) were found in the quality of carrots or cauliflower blanched by the two methods. Instructions currently available for microwave blanching of vegetables for home freezing do not result in a quality product for all vegetables.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 12
Claim · model-written summary
Broccoli retained high peroxidase activity after microwave blanching.
- Taxon
- Broccoli
Brassica oleracea var. italicae0 - Treatment
- microwave blanchinge0
- Outcome
- peroxidase activitye0
- Direction
- highe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Broccoli and zucchini retained high levels of peroxidase activity after microwave blanching”
Claim · model-written summary
Zucchini retained high peroxidase activity after microwave blanching.
- Taxon
- zucchini
Cucurbita pepo subsp. pepoe0 - Treatment
- microwave blanchinge0
- Outcome
- peroxidase activitye0
- Direction
- highe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Broccoli and zucchini retained high levels of peroxidase activity after microwave blanching”
Claim · model-written summary
Microwave-blanched broccoli retained less chlorophyll than water-blanched vegetables.
- Taxon
- BroccoliBrassica oleracea var. italicae0
- Treatment
- microwave energye0
- Outcome
- chlorophylle0
- Direction
- lesse0
- Comparator
- water blanched vegetablese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Broccoli and green beans blanched with microwave energy retained less chlorophyll (p ≤ 0.05), had higher shear force values (p 0.05), and received lower sensory evaluation scores than the water blanched vegetables”
Claim · model-written summary
Microwave-blanched green beans retained less chlorophyll than water-blanched vegetables.
Verbatim
e0“Broccoli and green beans blanched with microwave energy retained less chlorophyll (p ≤ 0.05), had higher shear force values (p 0.05), and received lower sensory evaluation scores than the water blanched vegetables”
Claim · model-written summary
Microwave-blanched broccoli had higher shear force than water-blanched vegetables.
- Taxon
- BroccoliBrassica oleracea var. italicae0
- Treatment
- microwave energye0
- Outcome
- shear force valuese0
- Direction
- highere0
- Comparator
- water blanched vegetablese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Broccoli and green beans blanched with microwave energy retained less chlorophyll (p ≤ 0.05), had higher shear force values (p 0.05), and received lower sensory evaluation scores than the water blanched vegetables”
Claim · model-written summary
Microwave-blanched green beans had higher shear force than water-blanched vegetables.
Verbatim
e0“Broccoli and green beans blanched with microwave energy retained less chlorophyll (p ≤ 0.05), had higher shear force values (p 0.05), and received lower sensory evaluation scores than the water blanched vegetables”
Claim · model-written summary
Microwave-blanched broccoli received lower sensory scores than water-blanched vegetables.
- Taxon
- BroccoliBrassica oleracea var. italicae0
- Treatment
- microwave energye0
- Outcome
- sensory evaluation scorese0
- Direction
- lowere0
- Comparator
- water blanched vegetablese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Broccoli and green beans blanched with microwave energy retained less chlorophyll (p ≤ 0.05), had higher shear force values (p 0.05), and received lower sensory evaluation scores than the water blanched vegetables”
Claim · model-written summary
Microwave-blanched green beans received lower sensory scores than water-blanched vegetables.
Verbatim
e0“Broccoli and green beans blanched with microwave energy retained less chlorophyll (p ≤ 0.05), had higher shear force values (p 0.05), and received lower sensory evaluation scores than the water blanched vegetables”
Claim · model-written summary
Microwave-blanched zucchini had limp texture by shear force and sensory evaluation.
- Taxon
- zucchiniCucurbita pepo subsp. pepoe0
- Treatment
- microwave energye0
- Outcome
- texturee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The texture of zucchini blanched with microwave energy was limp as measured by shear force and by sensory evaluation”
Claim · model-written summary
Carrot quality did not differ significantly between blanching methods.
- Taxon
- carrots
Daucus carotae0 - Treatment
- microwavee1
- Outcome
- qualitye0
- Direction
- No significant differencese0
- Comparator
- hot water methodse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No significant differences (p 0.05) were found in the quality of carrots or cauliflower blanched by the two methods”
e1“either microwave or hot water methods”
Claim · model-written summary
Cauliflower quality did not differ significantly between blanching methods.
- Taxon
- cauliflower
Brassica oleracea var. botrytise0 - Treatment
- microwavee1
- Outcome
- qualitye0
- Direction
- No significant differencese0
- Comparator
- hot water methodse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No significant differences (p 0.05) were found in the quality of carrots or cauliflower blanched by the two methods”
e1“either microwave or hot water methods”
Claim · model-written summary
Current microwave blanching instructions do not yield good quality for all vegetables frozen at home.
Verbatim
e0“Instructions currently available for microwave blanching of vegetables for home freezing do not result in a quality product for all vegetables”
The same questions in other papers
processing · physiology: pigments · Phaseolus vulgaris (common bean)Positive and negative results
2 papers in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- negative
1 paper more in this group
See all 5 papers →processing · physiology: pigments · Brassica oleracea (wild cabbage)Positive and negative results
3 papers in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- negative
2 papers more in this group
See all 6 papers →processing · quality: general · Phaseolus vulgaris (common bean)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- positive
- no effect
- negative
2 papers more in this group
See all 6 papers →processing · quality: general · Daucus carota (carrot)Positive and negative results
1 paper in the same direction as this paper · 5 in the opposite direction
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →processing · quality: general · Brassica oleracea (wild cabbage)Positive and negative results
4 papers in the same direction as this paper · 7 in the opposite direction
- positive
- positive
- positive
8 papers more in this group
See all 12 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.