Front. Plant Sci. Frontiers in Plant Science Front. Plant Sci. 1664-462X Frontiers Media S.A. 10.3389/fpls.2024.1490251 Plant Science Correction Corrigendum: Quantitative texture analysis comparison of three legumes Miller Rebekah 1 * Duncan Susan 1 Yin Yun 1 Zhang Bo 2 Lahne Jacob 1 1 Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States 2 School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, United States

Edited and Reviewed by: Juan A. Fernández, Polytechnic University of Cartagena, Spain

*Correspondence: Rebekah Miller, rebekahm20@vt.edu

13 11 2024 2024 15 1490251 02 09 2024 10 09 2024 Copyright © 2024 Miller, Duncan, Yin, Zhang and Lahne 2024 Miller, Duncan, Yin, Zhang and Lahne

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 A Corrigendum on Quantitative texture analysis comparison of three legumes By Miller R, Duncan S, Yin Y, Zhang B and Lahne J (2023). Front. Plant Sci. 14:1208295. doi: 10.3389/fpls.2023.1208295 texture legume vegetables quality compression puncture section-in-acceptance Technical Advances in Plant Science

In the published article, there was an error in Figure 1, Figure 2, and Figure 3 as published. The error bars included in the figures were incorrect. The corrected Figures and captions appear below.

Puncture results (mean) of force 1 (g) and force 2 (g) by product (edamame; lima beans; peas) and treatment (blanch/freeze/thaw (BFT); BFT+microwave (BFT+M); BF+stove-top cooking (BF+C)). Error bars were constructed using 1 standard error from the mean. Tukey’s HSD connecting letters indicate similarities within force 1 and force 2 respectively and were calculated with a fixed effects model.

Compression results (mean) of force (g) by product (edamame; lima beans; peas) and treatment (blanch/freeze/thaw (BFT); BFT+microwave (BFT+M); BF+stove-top cooking (BF+C)). Error bars were constructed using 1 standard error from the mean. Tukey’s HSD connecting letters indicate similarities and were calculated with a fixed effects model.

Results (mean) of moisture (%) by product (edamame; lima beans; peas) and treatment [blanch/freeze/thaw (BFT); BFT+microwave (BFT+M); BF+stove-top cooking (BF+C)]. Error bars were constructed using 1 standard error from the mean. Tukey’s HSD connecting letters indicate similarities and were calculated with a fixed effects model.

The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.

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