Search claims · PlantClaims

Associationobservedoriginal resultnegativemeasured

Claim · model-written summary

Vitamin C content decreased as peas matured.

Taxon: peasLathyrus oleraceuse0
Organ / stage: maturede0
Outcome: vitamin C contente0
Direction: decreasede0

Verbatim

e0
“As the peas matured, the vitamin C content decreased”
✓ located verbatim in the source · abstract, characters 238–290

Title

The vitamin C and thiamin contents of quick frozen peas

MARY H. MORRISON International Journal of Food Science & Technology 1974. doi:10.1111/j.1365-2621.1974.tb01798.x

Other claims from this paper (9)

Association Thiamin content was not correlated with pea maturity.
Observation Vitamin C content was approximately constant across six pea varieties.
Observation One variety had unexpectedly low thiamin content.
Intervention effect Post-vining delay generally reduced vitamin C content.
Intervention effect Immature peas increased in thiamin content after post-vining delay, unlike mature peas.
Observation Frozen peas retained 80% of original vitamin C content.
Observation Frozen peas retained 90% of original thiamin content.
Intervention effect Cooking caused further vitamin C loss.
Observation At consumption, frozen peas retained about 55% of fresh vitamin C.

Observationobservedoriginal resultnegativemeasured

Claim · model-written summary

Wiking tubers had the lowest vitamin C content.

Taxon: potatoSolanum tuberosume2
Material: Wikinge0
Outcome: vitamin C contente1
Direction: loweste0

Verbatim

e0
“Wiking cultivar lowest”
✓ located verbatim in the source · abstract, characters 1115–1137

e1
“highest vitamin C content”
✓ located verbatim in the source · abstract, characters 1084–1109

e2
“cultivars of potato”
✓ located verbatim in the source · abstract, characters 373–392

Title

Vitamin C Content in Potato Tubers as Influenced by Insecticide Application

Marek Gugałą; Krystyna Zarzecka Polish Journal of Environmental Studies 2012

Other claims from this paper (2)

Intervention effect Insecticide application significantly increased tuber vitamin C content by 1.7 mg/kg relative to unprotected controls.
Observation Mors tubers had the highest vitamin C content.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Cooking decreased carrot vitamin C content.

Taxon: CarrotDaucus carotat0
Treatment: cookinge0
Outcome: content of vitamin Ce0
Direction: decreasese0

Not reportedComparator

Verbatim

e0
“content of vitamin C decreases with respect to cooking”
✓ located verbatim in the source · abstract, characters 1323–1377

t0
“Carrot”
✓ located verbatim in the source · title, characters 27–33

Title

Estimation of Vitamin C in Carrot Before Cooking and After Cooking

Md. Iqbal Hussain Journal of Food and Nutrition Sciences 2016. doi:10.11648/j.jfns.20160404.16

Other claims from this paper (2)

Observation Uncooked carrot contained 5.8% vitamin C.
Observation Cooked carrot contained 2.6% vitamin C.

Observationobservedoriginal resultmeasured

Claim · model-written summary

Vitamin C content declined rapidly.

Taxon: TomatoSolanum lycopersicumt0
Outcome: content of vitamin Ce0
Direction: declines rapidlye0

Verbatim

e0
“the content of vitamin C declines rapidly”
✓ located verbatim in the source · abstract, characters 341–382

t0
“Tomato”
✓ located verbatim in the source · title, characters 46–52

Title

Antistaling Effect of 1-methylcyclopropene on Tomato

Fan Cui-qin Modern Agrochemicals 2007

Other claims from this paper (8)

Intervention effect Low concentration 1-methylcyclopropene had a notable antistaling effect.
Intervention effect Twelve hour fumigation extended smart green tomato storage about 10 days at room temperature.
Observation Fumigated green tomato fruits reddened entirely 15 days later.
Intervention effect Fumigation slowed hardness and acidity reductions.
Observation Soluble solids content changed little.
Intervention effect At 35 mg/m3, tomato decay remained below 30% after 30 days.
Intervention effect At 70 mg/m3, tomato decay remained below 30% after 30 days.
Observation Tomato flavor and quality were maintained fairly well.

Observationobservedoriginal resultpositivemeasured

Claim · model-written summary

Tested genotypes had valuable vitamin C content.

Taxon: ChaenomelesChaenomelese0
Outcome: vitamin C contente0

Verbatim

e0
“The Chaenomeles genotypes tested were valuable in terms of vitamin C content.”
✓ located verbatim in the source · abstract, characters 343–420

Title

The effect of storage and processing on vitamin C content in Japanese quince fruit

Monika Bieniasz; Ewa Dziedzic; Elżbieta Kaczmarczyk Folia Horticulturae 2017. doi:10.1515/fhort-2017-0009

Other claims from this paper (3)

Intervention effect Two weeks of fruit storage reduced vitamin C content by 20% on average.
Intervention effect Mechanical treatment and syrup preparation reduced vitamin content by nearly two-thirds versus fruit at harvest.
Intervention effect Pasteurisation and syrup storage further reduced vitamin C to a very low level.

Intervention effectobservedoriginal resultmeasured

Claim · model-written summary

Vitamin C increased pea proline and vitamin C content versus controls.

Taxon: peaLathyrus oleraceuse1
Treatment: vitamin Ce0
Outcome: proline, vitamin C contente0
Direction: increasede0
Comparator: control plantse0

Verbatim

e0
“The vitamin C increased absolute growth rate (AGR), biomass duration, proline, vitamin C content compared with control plants.”
✓ located verbatim in the source · abstract, characters 527–653

e1
“pea (Pisum sativum L.)”
✓ located verbatim in the source · abstract, characters 403–425

Title

Response of Pea (Pisum sativum L.) to foliar application of ABA and vitamin C and interaction of them on some physiological characters of plant

Wifak Al-Kaisy; Sahar Mahadi Al-Mustansiriyah Journal of Science 2018. doi:10.23851/mjs.v29i1.76

Other claims from this paper (3)

Intervention effect ABA increased pea proline.
Intervention effect ABA at 10 mg.L-1 increased pea vitamin C content.
Intervention effect Vitamin C increased pea absolute growth rate and biomass duration versus controls.

Observationobservedoriginal resultmeasured

Claim · model-written summary

Absolute vitamin C content differed among trials.

Taxon: strawberriesFragaria ×ananassat0
Outcome: absolute vitamin C contente0
Direction: differede0

Verbatim

e0
“the absolute vitamin C content differed from trial to trial.”
✓ located verbatim in the source · abstract, characters 751–811

t0
“strawberries”
✓ located verbatim in the source · title, characters 31–43

Title

Losses of vitamin C from fresh strawberries in a commercial supply chain

L. F. Russell; D. I. LeBlanc; K. B. McRae; et al. International Journal of Food Science & Technology 2009. doi:10.1111/j.1365-2621.2009.01910.x

Other claims from this paper (4)

Observationobservedoriginal resultpositivemeasured

Claim · model-written summary

Mors tubers had the highest vitamin C content.

Taxon: potatoSolanum tuberosume1
Material: Morse0
Organ / stage: Tuberse0
Outcome: vitamin C contente0
Direction: higheste0

Verbatim

e0
“Tubers of Mors cultivar had the highest vitamin C content”
✓ located verbatim in the source · abstract, characters 1052–1109

e1
“cultivars of potato”
✓ located verbatim in the source · abstract, characters 373–392

Title

Vitamin C Content in Potato Tubers as Influenced by Insecticide Application

Marek Gugałą; Krystyna Zarzecka Polish Journal of Environmental Studies 2012

Other claims from this paper (2)

Intervention effect Insecticide application significantly increased tuber vitamin C content by 1.7 mg/kg relative to unprotected controls.
Observation Wiking tubers had the lowest vitamin C content.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Processing reduced bean vitamin C content.

Taxon: Phaseolus vulgarisPhaseolus vulgarise1
Treatment: processinge0
Outcome: vitamin C contente0
Direction: reductione0

Not reportedComparator

Verbatim

e0
“Post‐harvest delay and processing caused a noticeable reduction in vitamin C content.”
✓ located verbatim in the source · abstract, characters 353–438

e1
“green beans ( Phaseolus vulgaris )”
✓ located verbatim in the source · abstract, characters 182–216

Title

The vitamin C content of quick frozen green beans

MARY H. MORRISON International Journal of Food Science & Technology 1975. doi:10.1111/j.1365-2621.1975.tb00003.x

Other claims from this paper (7)

Observation Vitamin C content varied considerably among eight bean varieties.
Association Vitamin C content showed no correlation with maturity.
Intervention effect Postharvest delay reduced bean vitamin C content.
Observation Whole frozen beans retained approximately 75% of vitamin C overall.
Observation Sliced frozen beans retained approximately 75% of vitamin C overall.
Observation Cooked fresh manually sliced beans retained 59% of original vitamin C.
Observation Cooked commercially frozen sliced beans retained 44% of original vitamin C.

Observationobservedoriginal resultmeasured

Claim · model-written summary

Vitamin C content increased.

Taxon: ‘Huangjinmiyou'pomeloe7
Outcome: content of vitamin Ce0
Direction: increasede0

Verbatim

e0
“The content of vitamin C also increased”
✓ located verbatim in the source · abstract, characters 602–641

e7
“‘Huangjinmiyou'pomelo”
✓ located verbatim in the source · abstract, characters 0–21

Title

Effect of Bagging on Storage Quality of ‘Huangjinmiyou' Pomelo

Lin Yan-ji Fujian nongye xuebao 2014

Other claims from this paper (7)

Intervention effect Bagging for 90 days decreased fruit water loss.
Intervention effect Bagging raised the intact-fruit rate to 94%–96%, 6%–8% above unbagged fruit.
Intervention effect Bagging decreased fruit lignification.
Intervention effect Bagged fruits had lower soluble solids and total sugar than controls early in storage.
Intervention effect Bagged fruits had higher soluble solids and total sugar than controls later in storage.
Intervention effect Titratable acid increased and exceeded controls after 60 days of storage.
Recommendation The authors encourage bagging in production to improve postharvest storage performance.

“vitamin C content”

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