Claim · model-written summary
Treated broccoli had higher phenolic content and antioxidant capacity.
- Taxon
- broccoli
Brassica oleracea var. italicae1 - Treatment
- combination of UV‐C and heat treatmente1
- Outcome
- phenolic content and antioxidant capacitye0
- Direction
- highere0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treated samples showed higher phenolic content and antioxidant capacity”
e1“combination of UV‐C and heat treatment on quality and senescence of fresh‐cut broccoli florets stored at 0 °C”
Title
Maria Laura Lemoine; Pedro Marcos Civello; Alicia Raquel Chaves; et al. International Journal of Food Science & Technology 2010. doi:10.1111/j.1365-2621.2010.02269.x
Other claims from this paper (4)
- Intervention effect Combined heat and UV-C delayed broccoli floret yellowing, with higher Hue and lower chlorophyll degradation.
- Intervention effect The combined treatment diminished respiratory activity.
- Intervention effect On storage day 21, treated broccoli had higher total sugars and proteins.
- Recommendation The authors suggest combined heat and UV-C can reduce senescence and tissue damage and maintain quality during storage.