Claim · model-written summary
A three-minute 52C dip gave broccoli a distinct off-odor.
- Taxon
- Broccoli
Brassica oleracea var. italicae0 - Treatment
- 52C water for 3 minutese0
- Outcome
- distinct off-odore0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Broccoli immersed in 52C water for 3 minutes had a distinct off-odor.”
Title
Hot-water Dips Extend the Shelf Life of Fresh Broccoli
Charles F. Forney HortScience 1995. doi:10.21273/hortsci.30.5.1054
Other claims from this paper (10)
- Observation Control broccoli heads began yellowing after about three days at 20C.
- Intervention effect A 42C dip delayed broccoli yellowing by one or two days.
- Intervention effect Dips at 45, 48, 50 or 52C prevented yellowing for at most seven days.
- Intervention effect Some hot-water treatments increased broccoli water loss during storage.
- Intervention effect Hot-water immersion decreased decay incidence during storage.
- Intervention effect A two-minute dip at 50 or 52C controlled decay most effectively.
- Intervention effect Control and treated broccoli had similar quality after eight days at 0C.
- Intervention effect Heat treatment inhibited yellowing after broccoli was moved from 0C to 20C.
- Intervention effect Hot-water treatment after three weeks at 0C delayed senescence at 20C.
- Recommendation The authors identify a two-minute 50C dip as the best overall broccoli treatment.