Abstract
Abstract Correlations were determined between Texture Profile Analysis (TPA) parameters of brittleness, hardness or total work of compression obtained with the Instron testing machine and sensory responses of firmness or crispness in evaluating texture of fermented salt stock whole cucumbers (1‐in. diam) of three ‘firm’ pickling cultivars (Explorer, Chipper, GY 3), two ‘soft’ pickling cultivars (Green F, Mincu) and a partheonocarpic slicer (MSU 6902 G). Correlations were also determined between the TPA parameters and Magness‐Taylor fruit pressure test (FPT) firmness. Correlations were good between TPA parameters and FPT firmness. Correlations were poorer between instrumental and sensory methods due largely to inordinately high sensory scores assigned to salt stock of the slicer by all panelists. Mean textural values from the various methods were compared with those obtained in the same manner for raw cucumbers. TPA brittleness tended to disappear in salt stock. Processing reduced mean TPA values across the six varieties to 39‐86% of raw fruit values. Mean FPT firmness was relatively unchanged at 99% that of raw fruit. Desalting from 16% down to 8 % or 4% NaCl reduced TPA values but increased FPT firmness.
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Claims 7
Claim · model-written summary
TPA parameters correlated well with fruit pressure firmness.
- Taxon
- CUCUMBER
Cucumis sativust0 - Outcome
- Correlationse0
- Comparator
- FPT firmnesse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Correlations were good between TPA parameters and FPT firmness.”
t0“CUCUMBER”
Claim · model-written summary
Instrumental and sensory texture measures correlated less well because slicer salt stock received unusually high sensory scores.
- Taxon
- CUCUMBERCucumis sativust0
- Outcome
- Correlationse0
- Qualifier
- inordinately high sensory scores assigned to salt stock of the slicere0
- Comparator
- sensory methodse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Correlations were poorer between instrumental and sensory methods due largely to inordinately high sensory scores assigned to salt stock of the slicer by all panelists.”
t0“CUCUMBER”
Claim · model-written summary
TPA brittleness tended to disappear in salt-stock cucumbers.
- Taxon
- cucumbersCucumis sativuse1
- Treatment
- salt stocke0
- Outcome
- TPA brittlenesse0
- Direction
- disappeare0
- Comparator
- raw cucumberse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TPA brittleness tended to disappear in salt stock.”
e1“for raw cucumbers. TPA brittleness tended to disappear in salt stock.”
Claim · model-written summary
Processing reduced mean TPA values to 39–86% of raw fruit values.
- Taxon
- CUCUMBERCucumis sativust0
- Treatment
- Processinge0
- Outcome
- mean TPA valuese0
- Direction
- reducede0
- Value
- 39‐86%e0
- Comparator
- raw fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Processing reduced mean TPA values across the six varieties to 39‐86% of raw fruit values.”
t0“CUCUMBER”
Claim · model-written summary
Salt-stock fruit pressure firmness remained at 99% of raw fruit firmness.
- Taxon
- CUCUMBERCucumis sativust0
- Treatment
- salt stocke1
- Outcome
- Mean FPT firmnesse0
- Direction
- relatively unchangede0
- Value
- 99%e0
- Comparator
- raw fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mean FPT firmness was relatively unchanged at 99% that of raw fruit.”
e1“Correlations were poorer between instrumental and sensory methods due largely to inordinately high sensory scores assigned to salt stock of the slicer by all panelists.”
t0“CUCUMBER”
Claim · model-written summary
Desalting from 16% to 8% or 4% NaCl reduced TPA values.
- Taxon
- CUCUMBERCucumis sativust0
- Treatment
- Desalting from 16% down to 8 % or 4% NaCle0
- Outcome
- TPA valuese0
- Direction
- reducede0
- Comparator
- 16%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Desalting from 16% down to 8 % or 4% NaCl reduced TPA values but increased FPT firmness.”
t0“CUCUMBER”
Claim · model-written summary
Desalting from 16% to 8% or 4% NaCl increased fruit pressure firmness.
- Taxon
- CUCUMBERCucumis sativust0
- Treatment
- Desalting from 16% down to 8 % or 4% NaCle0
- Outcome
- FPT firmnesse0
- Direction
- increasede0
- Comparator
- 16%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Desalting from 16% down to 8 % or 4% NaCl reduced TPA values but increased FPT firmness.”
t0“CUCUMBER”
The same questions in other papers
sodium chloride · quality: postharvest · Cucumis sativus (cucumber)Positive and negative results
1 paper in the same direction as this paper · 3 in the opposite direction
- negative
- no effect
- negative
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.