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The Influence of Variety on the Pyrrolidonecarboxylic Acid of Canned Beets
Author(s) -
WECKEL K. G.,
LARSON W. A.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01727.x
Subject(s) - muck , flavor , fertilizer , significant difference , chemistry , agronomy , horticulture , food science , mathematics , biology , ecology , statistics
SUMMARY The greatest amount of pyrrolidonecarboxylic acid (PCA) found in any of 10 varieties of processed beets was less than has been reported to be necessary to cause a flavor defect. The difference in PCA content between the varieties of canned diced beets containing the greatest and smallest amounts of PCA was less than reported necessary to affect flavor preference. The beets were grown on muck soils without additional nitrogen fertilizer. The relatively low level of PCA in the beets was probably due, in part at least, to their being grown on unfertilized muck soil. A significant difference in PCA content was found in certain varieties of processed beets. Pieters‐Wheller Early Blood Turnip beets had significantly less PCA than Rohnert‐Detroit Dark Red, Rohnert‐Early Wonder Tall Top, and Robson Seneca Detroit varieties.